Egyptian Rice with Vermicelli (Roz bel Shai'riya)

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1. 1Step 1: Rinse the rice 2-3 times until the water runs clear-ish. No need to soak, unless your basmati is a really aged one, bought from a South Asian store. Drain, and set aside.
2. 2Step 2: If you're using long vermicelli, break them up into small pieces. How short is a matter of preference. About 5cm/2 inches long (or slightly less) is pretty traditional.
3. 3Step 3: Heat the ghee (or whatever fat you're using) in a saucepan on medium heat. Fry the vermicelli for 2-3 minutes until they are a light golden brown. If you're using thinner and shorter strands, you'll only need 2 minutes. Mine take about 3 minutes.
4. 4Step 4: Add the raisins and fry for 30 seconds to coat them with the fat.
5. 5Step 5: Tip in the rice and fry for 1 minute, mixing well.
6. 6Step 6: Add the stock and bring to a boil on high heat. Then cover with a tea towel lined lid, reduce heat right down, and cook for 30 minutes.
7. 7Step 7: When done, move it to a cool hob and leave to rest for 5 minutes before fluffing with a fork.
8. 8Step 8: Serve it garnish with your chosen nuts. Kabab Halla is a very traditional accompaniment for this Egyptian rice.