Middle Eastern Rice Pilaf with Vermicelli

Rinse the rice in several changes of cold water until the water runs clear, releasing excess surface starch that would make the pilaf gluey. Cover with cold water and soak for 20 minutes. Drain thoroughly in a fine-mesh strainer and pat lightly dry — residual moisture will cause the butter to spatter.

Melt the butter in a heavy-bottomed saucepan over medium heat. Add the pine nuts and toss for 1–2 minutes until golden. Remove with a slotted spoon and set aside — they burn quickly. Add the broken vermicelli to the remaining butter and toss constantly for 3–4 minutes until the noodles turn a deep amber-brown and smell of toasted hazelnuts. This is the defining character of the dish.

Add the drained rice to the toasted vermicelli and stir to coat in the butter for 1 minute. Pour in the hot broth, add salt and allspice. Stir once. Bring to a boil over high heat, then reduce to the lowest simmer, cover tightly, and cook for 15 minutes. Remove from heat and steam, covered, for 10 minutes. Do not lift the lid during cooking or steaming.

Fluff the pilaf with a fork, turning gently from the bottom up. Mound onto a warmed serving platter. Scatter the reserved golden pine nuts over the top and finish with the chopped parsley. Serve immediately.