In a small saucepan heat oil on a low heat, crush two vermicelli nests with your hand into the saucepan and coat with oil.
Add the pine nuts and with the smallest long handed spoon you have ( or small pair of tongs) keep turning over the vermicelli and nut mixture until they are evenly browned. About 5 minutes. ( Don't stop turning over. You might burn some of the ingredients and others may not be browned enough).
Add a cup of chicken stock, cover pot and let the vermicelli simmer for about 3 minutes.
Drain any excess liquid through a sieve, salt to state and serve.
As a variation, you can omit the raisins and dilute a cup of Greek yoghurt with a little water to give you a consistency of thick cream. Mix in a clove of crushed garlic, salt to taste and pour over the cooked vermicelli.