Step 3
Meanwhile, heat the remaining oil in a large, deep frying pan over medium heat. Break the vermicelli into small pieces and fry, stirring, for 2-3 minutes until golden brown. Add the rice and stir to coat. Pour in 2 cups of boiling water, the remaining cumin, and the baharat; season and bring to a simmer. Cover with a tight-fitting lid, reduce the heat to low, and cook for 15 minutes, or until the water has been absorbed. Leave, covered, to steam for 5 minutes.
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