Begin by rinsing the rice under cold water until the water runs clear. This removes excess starch and helps keep the grains separate. Drain well and set the rice aside.

In a large pan, heat the olive oil and butter over medium heat until the butter melts. Add the finely diced onion and sauté for 3-4 minutes until translucent and fragrant, ensuring not to brown the onion.

Add the vermicelli pieces (if using) to the pan and stir continuously until they turn a golden brown, about 2-3 minutes. This adds a toasted flavour and a subtle nuttiness to the pilaf.

Add the rinsed and drained rice to the pan, stirring gently to coat each grain in the butter and oil mixture. Toast the rice for 2-3 minutes, stirring occasionally. This toasting step enhances the pilaf’s aroma and ensures fluffier grains.

Pour in the chicken or vegetable broth, then add salt to taste. Stir gently to combine, ensuring all the rice is submerged in the liquid. Increase the heat to bring the broth to a gentle boil.

Once boiling, reduce the heat to low and cover the pan with a tight-fitting lid. Allow the rice to simmer undisturbed for 15-18 minutes, or until all the liquid is absorbed and the rice is tender. Avoid lifting the lid during this time, as steam is essential for even cooking.

After the cooking time, turn off the heat and let the rice sit covered for an additional 5 minutes. This resting period allows the steam to finish cooking the rice and helps to keep each grain separate.

Fluff the rice gently with a fork to separate the grains, then transfer the pilaf to a serving dish. Garnish with freshly chopped parsley and a sprinkle of black pepper if desired. Serve warm alongside main dishes like kebabs, stews, or roasted vegetables, allowing the pilaf to soak up any accompanying sauces.