Middle-Eastern Vermicelli Rice

Middle-Eastern style Vermicelli Rice is a staple rice dish made by toasting vermicelli noodles (tiny thin pasta) in ghee until golden, and then cooking it with long-grain rice (usually basmati and sometimes mixed with jasmine). The vermicelli noodles make for a fluffy rice with great texture.

Here's how its made

Wash the Rice: Begin by rinsing the basmati rice under cold water about 6-10 times or until the water runs clear. This helps remove excess starch which will make for fluffy rice. Once finished rinsing the rice, I recommend to cover it with fresh cold water and allow it to soak while you prepare for the next steps.

Toast the Vermicelli: In a medium saucepan (this is my favourite pan for making rice) heat ghee for about 1 minute. Add the vermicelli noodles and toast them, stirring often for about 30-60 seconds. Pay attention to the stove and careful not to burn them!

Toast the Rice: Once the vermicelli is toasted, add the rinsed basmati rice to the saucepan, stirring to combine with the vermicelli. Toast the rice for 1-2 minutes and make sure it gets coated in the ghee.

Cook the Rice: Add the water (+ a chicken bouillon cube) or chicken broth to the pan, and a pinch of salt. Bring it to a vigourous boil, Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer for 15-20 minutes then remove from the heat and keep covered for an additional 5 minutes.

Fluff and Serve: Fluff the rice gently with a fork and optionally add 1 tbsp of butter per cup of rice and keep covered with a lid.

What to serve with Middle-Eastern vermicelli rice?

This side dish that pairs beautifully with a variety of mains. It’s often served alongside grilled meats like chicken, lamb, or beef, as well as stews (like my mlookhiyeh recipe) and kebabs.