Vermicelli Rice Pilaf

Fluffy long-grain rice studded with evenly toasted vermicelli, cooked by absorption and rested for reliably separate grains.

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This everyday Arabic side looks simple, but the order matters. Toast the vermicelli before adding well-drained rice, measure the liquid, and leave the covered pot alone while steam finishes the grains.

Ingredients

• 400 g Long-grain or basmati rice (rinsed and soaked 20 minutes)
• 80 g Wheat vermicelli (broken into 2 cm pieces)
• 45 g Ghee or butter
• 1 tbsp Neutral oil
• 650 ml Hot vegetable stock
• 1.25 tsp Fine salt (adjust for salted stock)
• 0.25 tsp Black pepper (optional)
• 10 g Fresh parsley (chopped, optional)

Step-by-step method

1. Rinse the rice gently until the water is nearly clear, soak for 20 minutes, then drain for at least 5 minutes. Wet rice makes the measured stock ratio inaccurate.
2. Melt ghee with oil in a heavy saucepan over medium heat. Add broken vermicelli and stir continuously for 3 to 4 minutes until evenly deep golden; it can burn in seconds.
3. Add drained rice and fold for 2 minutes until the grains are glossy. Avoid vigorous stirring, which breaks soaked rice.
4. Pour in hot stock away from your face because it will steam strongly. Add salt and optional pepper, stir once, and bring to a full boil.
5. Cover tightly, reduce to the lowest heat and cook for 14 to 16 minutes. Do not lift the lid or stir; the rice is ready when no liquid bubbles at the edge.
6. Turn off the heat and leave covered for 10 minutes. This rest redistributes moisture so the top grains soften and the bottom releases cleanly.
7. Fluff from the sides with a fork and transfer to a warm bowl. Add parsley if desired and serve promptly; cool leftovers quickly and refrigerate within 2 hours.