time4cooking.com
A simple yet Flavourful Side Dish
Egyptian Rice with Noodles, known locally as Roz bil Sha’iriya, is a beloved staple in Egyptian households and a simple yet flavourful side dish. It combines short-grain rice with toasted vermicelli noodles, creating a delightful contrast of textures. The rice is typically cooked in butter or ghee, giving it a rich, comforting taste. This dish is incredibly versatile and can be served alongside a wide variety of main courses, from grilled meats and chicken to vegetable stews or traditional Egyptian dishes like molokhia or koshari.
Ingredients and Preparation
The dish is made from only a few basic ingredients, which makes it quick and easy to prepare. It typically includes:
Short-grain rice: Egyptian rice is similar to sushi rice and has a slightly sticky texture, perfect for absorbing flavours.
Vermicelli noodles: Thin noodles that are lightly browned in butter or ghee to add a nutty flavour and a bit of crunch to the rice.
Butter or ghee: This adds richness and enhances the flavours of both the rice and noodles. Olive oil can also be used as a healthier option.
Salt and water or broth: A simple seasoning of salt, and using broth instead of water gives the dish a more robust flavour.
A Versatile Side Dish
Roz bil Sha’iriya is often served as a side dish with grilled meats, chicken, or vegetable stews. It can also be the base for other dishes or enhanced with additional spices like cinnamon or cardamom for a slightly different flavour. Its simplicity, quick preparation, and rich taste make it a favourite in many Egyptian meals.
To prepare it, the vermicelli is first toasted in the butter or ghee until golden brown, then the rice is added and sautéed briefly. Water or broth is added, and the mixture is left to simmer until the rice is tender and fluffy. This simple technique ensures that the noodles and rice are perfectly cooked, with the flavours melding together beautifully.
Egyptian Rice with Noodles (Roz bil Sha’iriya) Recipe
Ingredients:
1 cup short-grain rice (Egyptian or any starchy rice)
1/4 cup vermicelli noodles (broken into small pieces)
2 tablespoons butter or ghee (or olive oil)
1 1/2 cups water or broth (chicken or vegetable)
Salt to taste (about 1/2 teaspoon)
Instructions:
Rinse the Rice: Start by washing the rice under cold water until the water runs clear. This removes excess starch and ensures the rice doesn’t get sticky.
Toast the Vermicelli: In a medium-sized pot, melt the butter or ghee over medium heat. Add the vermicelli noodles and stir continuously until they turn a golden-brown colour. Be careful not to burn them, as they can brown quickly!
Add the Rice: Once the vermicelli is golden, add the rinsed and drained rice to the pot. Stir the rice and vermicelli together for about a minute, letting the rice get lightly coated in the butter.
Add Water or Broth: Pour in the water or broth. Add salt to taste. Stir everything gently, then bring the mixture to a boil.
Simmer and Cook: Once the water reaches a boil, lower the heat to a simmer, cover the pot, and let the rice cook undisturbed for 15-20 minutes. The liquid should be fully absorbed, and the rice should be tender.
Fluff and Serve: Once cooked, turn off the heat and let the rice sit for 5 minutes with the lid on. Then fluff the rice with a fork and serve warm.
Tips:
Add-ons: Some people like to add a small cinnamon stick or a bay leaf while cooking to enhance the flavour.
Broth vs. Water: Using broth instead of water adds extra flavour, especially if you’re serving the rice with meat dishes.
This dish pairs well with grilled meats, stews, or as part of a mezze. Enjoy!
