Title: Aromatic Simplicity – Arabic Vermicelli Rice (Ruz bil Sha’riyeh)
When you think of Arabic cuisine, you might picture elaborate feasts with tender meats, spiced stews, and colorful mezze. But at the heart of nearly every meal lies a simple and essential dish: Arabic Vermicelli Rice, or Ruz bil Sha’riyeh. This rice dish may look modest, but it’s a cornerstone of Middle Eastern home cooking—fluffy, fragrant, and the perfect companion to countless dishes.
What makes this rice truly special is its unique method: rice cooked with lightly toasted vermicelli noodles in clarified butter or oil. The result is a beautifully golden, nutty rice with a light texture that pairs effortlessly with everything from grilled meats and stews to yogurt and vegetables.
Ingredients:
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1 cup long-grain rice (preferably basmati)
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½ cup vermicelli noodles (broken into small pieces)
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2 tablespoons ghee, butter, or olive oil
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2 cups water or chicken broth
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½ teaspoon salt (adjust to taste)
Optional (for added aroma and flavor):
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1 bay leaf
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A few cardamom pods
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A small cinnamon stick
Instructions:
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Wash the rice:
Rinse the rice under cold water 2–3 times until the water runs clear. Soak for 15–20 minutes, then drain. This step helps remove excess starch and keeps the rice fluffy, not sticky. -
Toast the vermicelli:
In a medium pot, heat the ghee or oil over medium heat. Add the broken vermicelli noodles and stir continuously until they turn golden brown. Be careful—they can burn quickly. This toasting step adds a rich, nutty flavor that sets the dish apart. -
Add the rice:
Stir in the drained rice with the toasted vermicelli. Mix well to coat the grains in the oil and blend with the vermicelli. -
Add water and season:
Pour in the water or broth and add salt. If you’re using whole spices for extra aroma, add them now. Bring the mixture to a boil. -
Simmer and steam:
Once it starts boiling, reduce the heat to low, cover the pot tightly, and let it cook undisturbed for 15–18 minutes, or until the rice is tender and all the liquid is absorbed. -
Fluff and serve:
Turn off the heat and let the rice rest for 5 minutes. Fluff gently with a fork before serving.
Why This Recipe is Special:
Ruz bil Sha’riyeh is not only easy to prepare but also incredibly versatile. While other cultures may serve plain white rice, Arabic cooks have elevated the side dish by adding texture and flavor through toasted vermicelli. This version requires just a few ingredients and is often the quiet star on the plate, complementing everything from spiced lamb to lentil stew (mujaddara).
You’ll find this rice at the center of Levantine tables, Egyptian gatherings, and Gulf feasts alike. Though the variations are subtle, the spirit of the dish remains the same: comfort, warmth, and balance.
Serving Suggestions:
This rice is often served with:
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Grilled kebabs or kofta
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Baked chicken with roasted vegetables
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Stuffed grape leaves (warak enab)
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Yogurt-based dishes or salads
It also acts as a base for more complex dishes like kabsa or maqluba when layered with vegetables and meats.
Final Thoughts:
Arabic Vermicelli Rice is the kind of recipe that connects generations. It’s a dish every Arab mother teaches her children, and one that instantly brings memories of home to those living abroad. Despite its simplicity, it’s a reminder that good food doesn’t have to be complicated—it just needs care and tradition.
If you’re looking to add a touch of Middle Eastern warmth to your meal, this rice recipe is the perfect place to start. It’s quick, reliable, and always satisfying.