Reshteh polo (toasted vermicelli rice)

• vegetable oil↗3 tbsp olive or 3 tbsp olive or
• onion↗1 large brown 1 large brown

  finely chopped

• egg vermicelli↗150g 150g

  broken into 2cm long pieces (not rice vermicelli)

• butter↗75g 75g

  roughly cut into cubes

• basmati rice↗350g 350g

Step-by-step instructions

1. 1

   Heat the oil in a medium-sized, preferably non-stick saucepan with a lid, over a medium heat. Add the onions and cook for around 8 mins, until softened, then add the vermicelli and turn to coat in the oil. Tip in the butter and stir until melted. At this point you want the butter to help toast the vermicelli to a lovely even brown colour without burning the butter or the vermicelli.

2. 2

   Once the vermicelli is browned (not just golden) add the rice, some salt and pepper, and mix well together until evenly combined. Pour over 800ml cold water, cover with a lid and cook on a medium heat (low if using gas) and cook for 30 mins, until the rice on top is cooked. Fluff up with a fork and serve. It's desirable to have 'tahdig', which is Persian for a crunchy rice crust that you can serve in pieces atop the rice.