Riz bi Shaighriyeh (Rice with Toasted Vermicelli)
Lebanon's everyday rice: thin vermicelli noodles fried in butter until golden, then cooked with long grain rice into fluffy, buttery grains. The perfect side for stews.
Servings
Ingredients
Nutrition
Per serving
Steps
Rinse the rice
Put the rice in a bowl, cover with cold water, and soak for 15 minutes. Drain well in a sieve, shaking off the extra water.
- 400g rice
✅ Done when: the rice is well drained and no longer dripping
Brown the noodles
Melt the butter in a medium pot over medium heat. Add the vermicelli and stir constantly for 2 to 3 minutes until golden; watch closely, as it burns fast.
- 60g butter
- 60g vermicelli
✅ Done when: noodles are golden brown, not dark
Add the rice
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Cook
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Rest and fluff
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Rinse the rice
Put the rice in a bowl, cover with cold water, and soak for 15 minutes. Drain well in a sieve, shaking off the extra water.
- 400g rice
✅ Done when: the rice is well drained and no longer dripping
Brown the noodles
Melt the butter in a medium pot over medium heat. Add the vermicelli and stir constantly for 2 to 3 minutes until golden; watch closely, as it burns fast.
- 60g butter
- 60g vermicelli
✅ Done when: noodles are golden brown, not dark
Add the rice
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Cook
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Rest and fluff
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The Story Behind the Dish
Rice cooked with toasted noodles is found from Turkey to Egypt, but in Lebanon it is on the table almost every day. It is served under stews like green beans, okra and mloukhieh.
Toasting the noodles in butter gives the rice a nutty smell and little golden flecks.
⭐ Why It's Famous
It is the base of countless Lebanese home meals and every family has its own trick for perfect, fluffy grains.
💡 Fun Fact
Many Lebanese cooks say you can tell a good home cook by how separate and fluffy their rice is.
Lebanon and Syria
33.89°N, 35.50°E
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