• Melt 1 tablespoon of ghee on medium heat in a saucepan. Add the vermicelli and fry until you get a nice deep golden brown color. This should take around 7 minutes and you will want to stir often and keep a close eye on it so that it doesn't burn.
  
• Now add the rice and stir to combine. You'll want to coat the rice in the melted fat when combining.
  
• Add water (or chicken stock) and salt and bring to the boil. Turn down the heat to low, and cover your saucepan with a tight fitting lid. Cook for 20 minutes, without removing the lid. During this time you can toast the pine nuts (see below).
  
• After 20 minutes, remove the saucepan from the heat and let the rice rest for 10 minutes without disturbing. Keep the lid on the saucepan during this time.
• Now add the remaining 2 tablespoon of ghee to the top of the rice, and place the lid back on the saucepan. Allow to rest for another 2-3 minutes and during this time the ghee will melt.
  
• Fluff the rice with a fork and then taste and add extra salt if you prefer a saltier dish. Garnish with toasted pine nuts and some minced Italian parsley and enjoy!
  

Toasted Pine Nuts

• Melt 1 ts of ghee (or olive oil) on medium low heat in a small pan. Once melted add the pine nuts and cook until they turn golden brown. Be sure to keep a close eye on them and stir very frequently to prevent them from burning. This may take around 4-5 minutes.