24min 4 ppl
Roz bil Sha'riyah (Lebanese Vermicelli Rice)
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 6 steps
Medium: 31–60 min or 7–12 steps
310 kcalper person
Protein 6g
Carbs 58g
Fats 6g
About this dish
Basmati rice toasted with golden vermicelli in hot oil before it simmers to fluffy grains, the everyday Lebanese side dish that turns up under almost anything stewed.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Dried Goods
- Basmati Ricerinsed until the water runs clear300 g
- Vermicellibroken into short lengths50 g
- Water500 ml
Spices & Seasonings
- Fine sea salt1 tsp
Oils & Condiments
- Vegetable Oil30 ml
Utensils
- Fine-mesh sieve
- Saucepan
Method
1
Rinse the rice under cold water until it runs clear, then drain.
Approx. 5 minutes
2
Heat the vegetable oil in a saucepan over medium heat, add the vermicelli and fry, stirring, for 3 minutes until golden brown.
Approx. 3 minutes
3
Add the rinsed rice to the pan and stir for 2 minutes to coat it in the oil.
Approx. 2 minutes
4
Pour in the water and salt and bring to the boil.
Approx. 4 minutes
5
Reduce the heat to low, cover and simmer for 15 minutes until the rice is tender and the water is absorbed.
Approx. 15 minutes
6
Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
Approx. 3 minutes
