Lebanese Rice Pilaf

Fill a large container with water and immerse the rice, allowing it to soften for 10 minutes; drain and rinse until the water runs clear and free of impurities.

Heat 1/4 cup of melted butter and 2 tablespoons of olive oil in a large cooking vessel over medium heat; cook the orzo in the hot butter-oil mixture until it is lightly browned, taking about 5 minutes. Add the drained rice to the skillet and increase the heat to medium-high, stirring constantly as you cook. The orzo-rice mixture will start to coat the skillet with butter-oil and turn translucent, taking another 5 minutes.

Next, pour 4 cups of water over the rice mixture and add a pinch of salt; stir gently to combine, then bring the mixture to a rolling boil. Cover the skillet and reduce the heat to low, allowing it to simmer for 20 minutes or until the rice is fluffy and tender yet still retains a slight firmness.

In a separate cooking vessel, heat the remaining 2 tablespoons of olive oil over medium heat; cook and stir the almonds until they are toasted to a golden brown color, emitting a pleasant aroma that takes about 5 minutes. Stir in the remaining 1/4 cup of melted butter and tahini until the almonds are evenly coated with the mixture.

Finally, combine the almond mixture into the rice mixture, stirring gently to distribute it evenly throughout.