Riz bi Sha'riyeh

Riz bi sha'riyeh — rice cooked with toasted vermicelli — is the default rice preparation in Lebanon and across the Levant, as fundamental to the table as bread itself. The vermicelli is first browned in butter until deep golden and nutty, then rice is added, toasted briefly, and simmered in broth until each grain is perfectly separate and fragrant. No Lebanese mezze table or family meal is complete without it.

Serves: 6

Ingredients

• 400g (2 cups) long-grain white rice (such as basmati), washed and soaked 30 minutes
• 80g (2¾ oz) dried vermicelli noodles, broken into 2cm (¾ in) lengths
• 40g (3 tbsp) unsalted butter
• 1 tbsp (15ml) olive oil
• 750ml (3 cups) hot chicken or vegetable broth
• 1 tsp (5g) salt
• ½ tsp (2g) white pepper
• ½ tsp (2g) ground allspice
• 1 tbsp (15ml) clarified butter or ghee (optional, for richness)

To Serve

• 40g (¼ cup) toasted pine nuts or almonds
• Fresh flat-leaf parsley, roughly chopped

Instructions

1. Drain the soaked rice thoroughly and set aside.

2. In a medium heavy-bottomed pot with a tight-fitting lid, heat butter and olive oil over medium heat. Add the broken vermicelli and stir constantly for 3–5 minutes, until the noodles turn a deep golden-brown — the color of toasted almonds. Watch carefully; they go from golden to burnt quickly.

3. Add the drained rice and stir well to coat with the buttery fat. Toast for 1–2 minutes, stirring, until the grains are lightly glossy.

4. Pour in the hot broth (cold liquid will harden the butter and cause uneven cooking). Add salt, white pepper, and allspice. Stir once to distribute.

5. Bring to a vigorous boil uncovered, then reduce heat to the lowest possible setting. Cover with a tight lid (or seal with foil before placing the lid) and cook for 18 minutes without lifting the lid.

6. Remove from heat. Drizzle with clarified butter if using. Place a clean folded cloth under the lid to absorb steam and rest for 10 minutes.

7. Fluff gently with a fork. Mound on a serving platter, scatter with toasted nuts and fresh parsley.

Cook's Notes: The deep browning of the vermicelli is non-negotiable — the nutty bitterness it develops is what makes Lebanese rice distinctly different from plain pilaf. Use a pot with an excellent-fitting lid; steam is what cooks the rice through without waterlogging it. This rice is the standard base for Lebanese stews and mezze.