As promised in my Dawood Basha recipe post, here is how I make Riz bi Sharieh, the Lebanese vermicelli rice with just four simple ingredients! This traditional Arabic rice pilaf with butter-toasted vermicelli is a great alternative to the regular rice dish. The lovely contrast in colour and texture makes it stand out and goes well with any stew.
I was never drawn to the idea of adding vermicelli to rice until I saw this being served at Lebanese restaurants here. It is so good to eat on its own and great with tomato-based stews. I hope your family loves this as much as we do!
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📝What is Lebanese Vermicelli Rice?
Riz bi Sharieh, also known as Lebanese vermicelli rice, is a staple in Middle Eastern cuisine. This fragrant, buttery rice dish with its golden threads of toasted vermicelli is as comforting as it is versatile. Whether it’s served alongside hearty stews, grilled meats, or even enjoyed on its own, Lebanese vermicelli rice is a staple you’ll want to master in your kitchen. Let me show you just how easy it is to make this dish at home.
❤️Why You’ll Love This Recipe
- The toasty aroma of golden vermicelli noodles and the fluffy basmati rice make this dish a crowd-pleaser.
- It’s quick to prepare and uses pantry staples, making it an easy option for weeknight dinners or special gatherings.
- Plus, it’s easily customizable to suit your preferences.
Ready to impress your family and friends? Let’s dive in!
🥘Ingredient List with Substitute Options
Simple yet versatile, this rice dish is a comforting and easy-to-make recipe that’s perfect for everyday meals or special occasions. Here are the list of ingredients you will need:
- Butter & Olive oil: Adds a rich, nutty flavour. Substitute with ghee or any neutral cooking oil for a dairy-free version.
- Vermicelli: The star of the show! Broken spaghetti or angel hair pasta can work in a pinch... Don't use rice vermicelli.
- Long-grain rice: I have used basmati. Nowadays, there are many varieties of long-grain and basmati rice, so make sure you follow pack instructions for soak time and water quantity.
- Optional garnish items: Toasted or fried pine nuts or almonds and fresh parsley or coriander for garnish.
See the Recipe Card below for the complete detailed recipe.
🔪Instructions
Riz bi Sh’arieh is a simple dish but looks grand and tastes good on its own. With a few steps, you can make this rice easily! I mentioned easily but that does not mean quick or fast, ok? Any rice dish is best made when given the time and not rush it.
Let's start!
Prep the Rice
You will have to rinse the rice a few times or until the water runs clear and is not cloudy. Soak in clean water for at least 30 minutes or as per the pack instructions. Then drain the rice into a mesh colander and let it sit while you start with the vermicelli.
Toast the vermicelli
I use the same vermicelli that I use to make Balaleet and semiya upma.
Heat butter or oil in a deep, thick-bottomed pan over medium heat. If using pine nuts or sliced almonds, fry until light brown, then set aside. Add more butter if needed, then stir-fry the vermicelli for 2-3 minutes until evenly browned to a dark golden brown.
Be mindful not to burn; maintain low heat and enjoy the aroma as the vermicelli toast.
Combine Rice and Vermicelli
After sautéing the drained rice with the vermicelli briefly, add water according to package instructions or enough to cover the rice by about 1 cm (roughly half of the first knuckle of your index finger).
Season with salt, bring to a boil over high heat and cook until most of the water evaporates and the grains and vermicelli surface up.
Cook the Rice
Lower the heat to a minimum, cover tightly, and let it steam for 8 to 10 minutes. Uncover, gently stir to bring the bottom to the top, cover, and cook for 5 more minutes. Turn off the heat and let it sit undisturbed for another 5 to 8 minutes.
Open, fluff and serve on a platter. Garnish with fried nuts and chopped parsley. Serve Lebanese vermicelli rice with any Arabic meat dishes.
💡Serving Ideas
Lebanese vermicelli rice is the ultimate sidekick to many dishes. Pair it with Daoud Basha (Lebanese meatballs), grilled chicken, or lamb kebabs. For a vegetarian option, serve it alongside a hearty stew of chickpeas and tomatoes or roasted vegetables. It’s also great with a dollop of yoghurt or a drizzle of tahini sauce.
💡Recipe Tips
For the fluffiest rice, ensure you rinse the grains thoroughly to remove excess starch. Soaking the rice also helps it cook evenly and prevents clumping. And remember, don’t lift the lid too often during cooking—trapping the steam is key!
❄️Storage
Store leftover rice in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a few drops of water over the rice, cover, and microwave until warmed through. You can also freeze it for up to 2 months; thaw it in the fridge overnight before reheating.
☝️FAQ
While long-grain white rice is commonly used for Arabic vermicelli rice, you can experiment with other varieties of basmati or short-grain rice for slightly different flavours and textures.
To prevent the rice from sticking, avoid stirring it too frequently while it's cooking. Also, make sure to rinse the rice well before cooking to remove excess starch.
You can serve with a variety of Middle Eastern dishes such as grilled meats, stews, roasted vegetables, or salads. It can also be served as a side dish alongside kebabs or falafel.
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📖 Recipe Card
Lebanese Vermicelli Rice (Riz bi Sharieh)
Ingredients
- ½ tablespoon butter
- ½ tablespoon olive oil
- ¼ cup vermicelli
- 1 cup basmati rice
- 2 cups water or as required
- salt to taste
- pine nuts (toasted or fried) optional
- fresh parsley optional
Instructions
- Rinse the basmati rice a few times until water runs clear and soak in water for 30 to 45 minutes or as per the pack instructions. Drain the rice and keep it aside.
- Heat butter or any cooking oil in a deep thick bottomed pan on a medium flame. If using pine nuts or sliced almonds, fry them until light brown, remove them with a slotted spoon, and keep them aside for later.½ tablespoon butter, ½ tablespoon olive oil, pine nuts
- Add more butter if required and stir fry and roast the vermicelli pasta for 2 to 3 minutes or until they are evenly browned to a dark golden shade. You will notice that the butter will foam and froth and smell fabulous as the vermicelli get toasted. Make sure you don't burn so keep the heat low.¼ cup vermicelli
- Next, stir the drained rice into the vermicelli. Saute for a few seconds to coat the grains with butter. Pour enough water (room temp) as per rice pack instructions or go with a 1:2 rice to water ratio. Pour at least 2 cups of water or just enough water that is 1 cm above the rice level. (1 cm is roughly half of the first knuckle of your index finger.)1 cup basmati rice, 2 cups water
- Stir in salt to taste and bring the whole thing to a full boil on a high flame. Boil until most of the water evaporates and the grains and vermicelli surface up.salt to taste
- Reduce the flame to the lowest and cover the pan with a tight lid. Let it slowly steam cook for 6 to 8 minutes.
- Open and stir the rice gently to bring the bottom portion to the top, cover the pot again. Cook for another 5 minutes and switch off. Let the pan sit undisturbed for another 5 to 8 minutes.
- Open, fluff and serve on a platter. Garnish with fried nuts and chopped parsley. Serve Lebanese vermicelli rice with any Arabic side dish like Daoud Basha, Dawood Bashafresh parsley
Susan says
A very nice Rice Vermicelli! It’s perfect every time! You can season it the way you like and add vegetables and protein to make it a main dish.
Krissy says
Gorgeous
Unknown says
Yum! This looks so delicious and tasty!