Pilaf to the Turks is as important as pasta to the Italians: it is served as a side dish with grilled meats, is sold in the street for one or two YTLs and is always found on the table during Turkish "bayrams" (holidays).

Pilaf is served plain with yogurt or as a side with meat or vegetable dishes.

1. Plump the raisins in water for a few minutes. Drain and set aside.
2. Heat the water. Meanwhile, rinse the rice two or three times until the water runs clear.
3. In a Dutch oven or deep skillet, melt the butter with the oil. Add the vermicelli and once it begins to brown, add the rice and sauté everything for a few minutes.
4. Add the boiling water and raisins; stir and cover; reduce the heat to low and cook gently without touching until the water has all been absorbed (12-15 minutes). Remove from the heat and let stand 5 minutes.
5. Just before serving, add the finely chopped dill.