What is Vermicelli Rice?
Vermicelli rice—known as “riz bil sha’riyeh” in Arabic—is a classic Middle Eastern side dish made with three main ingredients: rice, vermicelli pasta, and oil. It may seem simple, but this basic pilaf recipe packs major flavor through its two-part cooking method: saute the pasta and then cook it with the rice. Though some may add additional seasonings and ingredients to this recipe, its foundational roots run deep throughout Mediterranean and Arab countries, including countries like Lebanon, Syria, Jordan, and Turkey. For this reason, people often refer to the recipe as Jordanian rice, Beiruti rice, Lebanese rice with vermicelli, or even a Syrian rice recipe. In Turkey, we call it “Sehriyeli Pilav.”
Rice with Vermicelli Ingredients
It’s hard to find a side dish with fewer ingredients than this rice vermicelli recipe. Not only does this side dish have an utterly delicious taste, but it’s also cost-effective—in fact, you likely have most of these ingredients ready in your home pantry!
White rice: Long grain rice is a ideal in this Mediterranean pilaf rice recipe because it’s fluffier than short-grain rice and doesn’t clump after cooking. I prefer to use Basmati rice, but you can also use another long-grain white rice or jasmine rice if desired. Oil: Because of its rich yet neutral taste, I like to use extra virgin olive oil to saute my vermicelli. However, you can also use unsalted butter or a combination of oil and butter if you want a more full-bodied flavor. Ghee—a clarified butter common in Indian cuisine—is also an option to reduce the amount of lactose in your recipe. Vermicelli: Vermicelli is a thin noodle similar to spaghetti but cut into smaller pieces —probably the reason people call it “angel hair pasta noodles” and “angel hair rice.” You should be able to find vermicelli in the “Middle Eastern” section of grocery stores, but you can also purchase vermicelli online (affiliate link.) Liquid: To cook the basmati rice, you will need about four cups of liquid. I kept things simple by using water as the cooking liquid, but you can also enhance the savoriness of your final dish by using chicken stock, vegetable stock, or a combination of liquids instead. Seasoning: This naturally tasty vermicelli rice recipe requires little seasoning. You only need salt, black pepper, and some fresh herbs (such as parsley or mint) to ensure your rice side is as fragrant and savory as possible.
Spices: If you want to add deeper, warmer notes to this rice with vermicelli recipe, I recommend adding a pinch of ground cinnamon (or even a stick of cinnamon!) to the mix. You can also add some cardamom to give your seasoning a more floral taste. Toasted Nuts: Adding toasted pine nuts is a great way to give this recipe extra nuttiness and a delectable crunch. You can also transform this dish into Mediterranean almond rice by adding toasted almonds instead. Dried fruits: Dried apricots, raisins, or currants provide a sweet contrast to the overall savoriness of this rice recipe. Vegetables: Incorporating sautéed onions, carrots, or peas can add both texture and nutrition.
However, there are many other delectable pairings to make, whether you’re looking for iconic Turkish or Lebanese dishes to serve with rice or a simple colorful salad to brighten up your weekday lunches.
Meat dishes: Aromatic and succulent, Chicken Shawarma, Beef Shawarma, and Chicken Tawook are excellent choices when you’re looking for a customizable spread. Or, if you want to pair your vermicelli rice with elegant Middle Eastern flavors, my Turkish Kofta will take any dinner party to the next level. Stews & soups: This Lebanese vermicelli rice makes the perfect side dish for hearty stews. My Eggplant Beef Stew will delight your taste buds with rich, melt-in-your-mouth meat, while my Vegetable Beef Soup strikes the ultimate balance between light, herby, and savory flavors. Salad: Fattoush Salad is a classic choice for anyone who loves a mix of crisp, herby, and filling flavors. Otherwise, you can serve a juicy and bold tomato salad like Piyaz on the side for a colorful, gourmet spread.
Toast until golden brown: It’s essential that you toast your vermicelli long enough that it turns a light golden brown color, allowing it to develop a nutty flavor and tender texture before boiling. However, keep an eye on your vermicelli while sauteing it and stir it constantly to keep it from sticking to the pan or burning under the heat. Rinse rice: You must rinse your rice under running water before adding it to this recipe to remove excess starch and unwanted debris. You may also soak the rice in hot water for 20 minutes before cooking it to speed up the cooking process, though I found this step unnecessary. Ideal ratio: I find that the ideal rice-to-water ratio is one cup of rice for every two cups of water/liquid. Of course, this ratio may change slightly based on the specific ingredients you use and your desired end texture. However, this 1:2 ratio is a great starting point when making most vermicelli and rice recipes. Let it rest: 5-10 minutes of rest is vital after cooking rice pilaf with vermicelli, as it gives the liquid time to evaporate and absorb into the grains once it’s done simmering. Use a kitchen towel to absorb moisture: In many Arabic countries, a common technique to ensure perfectly cooked vermicelli rice involves placing a clean kitchen cloth under the lid of the pot after the rice is cooked for 10-15 minutes before serving. This practice helps absorb excess moisture and prevents the rice from becoming too soggy. I didn’t choose to do this because I find that basmati rice tends to absorb liquid well, producing vermicelli rice that is perfectly fluffy and tender. However, if you use medium or short-grain rice, you may have to use this method to prevent rice from sticking.
