A filling main-dish pilaf in which ground meat, browned with onion and tomato paste, meets rice with butter-fried vermicelli. Both delicious and practical, it's an essential for everyday tables and hosting guests.
Sauté the grated onion until it releases and reabsorbs its own juice, add the ground meat and cook, stirring, until it changes color. Add the tomato paste, salt, and black pepper and sauté for a few more minutes.
In a separate pot, melt the butter and toast the vermicelli until deep golden. Add the rinsed rice and stir together for a few minutes.
Add the sautéed ground meat mixture to the rice, then add the hot water and salt and cook over low heat until the water is absorbed. Important: the water level should stay one finger-width above the rice.
Remove from heat, cover with a clean cloth, and let steep for 10 minutes, then stir gently and serve hot.
Important: Fry the vermicelli thoroughly in butter before the rice, and add the rice before it turns dark brown; otherwise it can leave a bitter taste. Allergen: contains wheat (gluten) and dairy (butter).
If you prepare the ground meat mixture a day ahead and keep it in the fridge, the flavors meld together, so on cooking day you only need to prepare the pilaf.
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