Upgrade a simple pilaf to a festive dish with a little humble vermicelli.
For 4 people
50 gr. (or a cup) broken vermicelli
2 cups rice for pilaf
2 tablespoons fresh butter
6 cups chicken broth
Melt the butter in a wide-bottomed saucepan and add the vermicelli. Stir until the snakes turn brown. Add the broth (or water), salt and when it boils, add the rice. Lower the heat and let it boil until the rice “drinks” the broth. Serve it as an accompaniment to a lemony casserole with grilled Arabic pita bread to give an oriental note.