By Jayne Cohen
To prepare this simple pilaf, Syrian Jews briefly sauté fine dried egg noodles with rice before adding the liquid. Use subtly perfumed basmati rice to heighten the distinctive nutty flavor.
Heat the oil over moderate heat in a heavy saucepan. Roughly crush the noodles into bite-size pieces with your hands, and add them to the oil. Cook, stirring, until they are lightly browned. Watch carefully so they don’t burn. Add the rice, stir the mixture until the rice is coated with the oil, and add