Lebanese Vermicelli Rice Pilaf

Vermicelli Rice Pilaf
A Deliciously Fragrant and Flavourful Dish

Lebanese rice pilaf is a deliciously fragrant and flavourful dish that is popular in Lebanese cuisine. It is a simple yet satisfying dish that is easy to prepare and can be enjoyed as a main course or as a side dish. The dish is made with rice, vermicelli, and a blend of aromatic spices that give it its distinctive flavour and aroma.

How to Make Lebanese Rice Pilaf

To make Lebanese rice pilaf, you will need to first prepare the rice. Start by rinsing the rice in cold water until the water runs clear. This helps to remove any excess starch and ensures that the rice cooks evenly. Once the rice is rinsed, drain it and set it aside.

Cook the Vermicelli

Next, you will need to prepare the vermicelli. In a large skillet or pot, heat some vegetable oil over medium-high heat. Add the vermicelli and sauté it until it turns golden brown. Be sure to stir the vermicelli frequently to prevent it from burning. Once the vermicelli is golden brown, remove it from the skillet and set it aside.

Lebanese Vermicelli Rice Pilaf
Cook the Rice

Now it’s time to cook the rice. In the same skillet or pot used to cook the vermicelli, add the rice and stir it until it is coated with the oil. Add water to the skillet, making sure the water level is about an inch above the rice. Add the spices, including cinnamon, allspice, and black pepper, and stir to combine.

Bring the water to a boil, and then reduce the heat to low and cover the skillet. Let the rice simmer for about 20-25 minutes, or until the water has been absorbed and the rice is fully cooked. Once the rice is cooked, remove it from the heat and let it sit for a few minutes to cool slightly.

Serving the Pilaf

To serve, fluff the rice with a fork and add the vermicelli on top. You can also garnish the dish with some toasted pine nuts or almonds for added crunch and flavour. Lebanese rice pilaf is typically served alongside grilled meats or roasted vegetables, but it can also be enjoyed on its own as a satisfying vegetarian dish.

Traditional Lebanese Rice Pilaf
A Delicious and Aromatic Dish

In summary, Lebanese rice pilaf is a delicious and aromatic dish that is easy to prepare and perfect for any occasion. With its blend of spices and fragrant rice and vermicelli, it is sure to become a staple in your household.

How to Cook the Vermicelli Rice Pilaf

2 tablespoons butter (salted or unsalted, or extra virgin olive oil)                                                          1/3 cup vermicelli pieces. Middle Eastern grocery stores carry fat bags of these cut pieces for             rice. You can improvise by breaking angel hair pasta or any thin pasta into small 1-inch                   pieces.                                                                                                                                                           1 small yellow onion, finely chopped                                                                                                             1 clove garlic, minced or grated                                                                                                                     ½ teaspoon kosher salt                                                                                                                                    2 cups long grain white rice                                                                                                                            2 ½-3 cups chicken stock

How to Cook Lebanese Rice
  1. In a medium saucepan with a lid, heat the butter over medium-high heat. When the butter melts and foams, add the vermicelli noodles and sauté, stirring constantly, until the pasta and butter are deep golden brown.
  2. Reduce to medium heat and add the onion, garlic, and ½ teaspoon salt. Cook, with the lid on, until the onion is soft, about 5 minutes.
  1. In a medium bowl, rinse the 2 cups of rice with cold water 4 or 5 times. This removes the excess starch, to prevent the rice from being sticky.
  2. Add the drained rice to the vermicelli mixture, and stir to coat. Add 3 cups of the chicken stock. Taste and add more salt if needed. Increase the heat to medium high and bring to a boil. Cover, reduce the heat to medium low, and cook for about 30 minutes.
  3. Turn off the heat and remove the lid, letting the steam heat escape for 5 minutes. Stir the rice and taste, adding salt if needed and more chicken stock a tablespoon or two at a time to moisten the rice. Serve immediately.

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