Wedding Rice Pilaf (Düvaklı Pilav)

Rinse the rice and soak in hot salted water for 20-30 minutes; drain.

Melt 2 tbsp butter and oil in a pot; sauté the rice.

Add the cooked chickpeas, hot broth and salt.

Once boiling, cover and cook on low heat for 18 minutes.

In a separate pan, melt the remaining butter and toast the vermicelli until golden.

Transfer the pilaf to a serving dish and top with toasted vermicelli.