Egyptian Rice with Vermicelli (Roz bel Shareya)

Egyptian rice  رز بالشعرية (roz bel shareya) is one of the staples of Egyptian cuisine. This popular rice cooked with vermicelli noodles is a hearty dish that pairs wonderfully with many recipes, but is typically eaten alongside meat (such as lamb) or vegetables. 

Simply put, Egyptian rice with vermicelli is delicious. I first experienced it while growing up in the Middle East. There was a small, nameless restaurant in an alley a little behind where I lived. In it they cooked rotisserie chicken, and served it with Egyptian rice and a bit of salad. And absolutely nothing else. (Seriously, that was the entire menu.)

Jump to:

• What is Egyptian Rice
• Ingredients
• How to make Egyptian Rice with Vermicelli
• Tips
• Substitutions 
• Serving suggestions
• Storage
• Helpful tools
• Final thoughts
• 📖 Recipe
• 💬 Reviews

What is Egyptian Rice

Egyptian rice, as the name may imply, is a rice dish from Egypt. Egyptian rice is usually prepared with short or medium grain rice and short vermicelli (slightly different from the vermicelli noodles popular in North America). The rice is typically cooked in chicken or vegetable broth.

Egyptians often refer to it as roz bel shareya (رز بالشعرية), though in other parts of the Middle East, it’s referred to as roz Masry, which simply means “Egyptian rice” in Arabic.

Note: This rice is different from roz Maamar, which is a sort of baked Egyptian rice.

How to make Egyptian Rice with Vermicelli

Cook rice with vermicelli

In a large saucepan or pot, melt the ghee over medium heat, add the vermicelli. Stir using a wooden spoon for a few minutes until the vermicelli becomes golden brown. Be sure to keep an eye on the vermicelli as it can burn quite easily.

Add the broth and salt. Stir gently and then allow the mixture to come to a boil. Add the drained rice, stirring occasionally. Adding the rice will drop the temperature of the mixture, so once the mixture returns to a boil, turn the heat down to low, cover and simmer for 20-30 minutes, or until the water is completely absorbed. Remove the pot from heat, and let it rest for 5-10 minutes.

Check the rice has been cooked, fluff it with a fork, and then transfer to a plate for serving. Enjoy! 

Tips

What kind of rice to use

There are two main types of rice used in Middle Eastern cooking. The first is basmati rice. That’s not what we’re using here. Egyptian rice is traditionally made with short grain rice or medium grain rice (depending where you are!).

However, I recommend using medium grain rice as it’s a little easier to work with. Medium grain rice is also what’s commonly used for popular Egyptian recipes such as Koshari, which mixes the rice with chickpeas, pasta, tomato sauce, and fried onions (yes, it’s quite the dish!).

Rice

If you can’t get a hold of authentic Egyptian rice or a Middle Eastern rice, you can also use calrose (it’s a medium grain), which is available at most supermarkets. 

While I suggest using a medium grain rice for this, you technically can make Egyptian rice with vermicelli using a long grain rice (such as basmati). However, there is something to be aware of here – long grain rice requires more liquid to cook than medium grain rice, so there’s a good chance that your rice may end up a little stickier than is ideal. But if sticky rice doesn’t bother you, that’s another option (in case you want to save on picking up another type of rice). 

Vermicelli

This recipe is made using Middle Eastern short vermicelli, which is slightly different to the rice noodles that are often referred to as vermicelli in the West. Middle Eastern vermicelli is a wheat-based noodle. You’ll usually find it broken up into one or two-inch pieces (hence the “short”). It’s usually available at Middle Eastern grocery stores.

If you can’t find short vermicelli, you can swap it with angel hair pasta (make sure to break the pasta up into little pieces, and be mindful of any additional cooking directions). 

Helpful tools

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Like most rice recipes, this doesn’t require any specialized tools. I’d recommend a nice pot or Dutch oven to cook with though (definitely easier than using a large skillet).

Final thoughts

Egyptian rice with vermicelli (or “roz bel shareya”) is a delicious and versatile dish. It’s simple but hearty, and the perfect accompaniment to a wide range of main courses. I’ve been eating this since I was a child, and it’s still one of my favorite ways to prepare rice.

And that’s it. That’s everything you need to know to prepare Egyptian rice. Tried it? Let me know in the comments below. Belhana wa shifa! (That’s the Egyptian Arabic equivalent of saying bon appetit.)

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