Description
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.
Ingredients
Units
Scale
- 2 1/2 tablespoons ghee
- 1 cup short vermicelli
- 1 teaspoon salt
- 2 cups chicken broth
- 1 1/2 cups Egyptian rice
Instructions
Prepare the rice
In a large bowl, wash and rinse the rice until the water runs clear. Soak the washed rice for about 30 minutes. Drain well.
Cook rice with vermicelli
- In a large pot, melt ghee over medium heat, add the vermicelli. Stir using a wooden spoon until the vermicelli becomes golden brown.
- Add chicken broth and salt. Stir gently and allow the mixture to come to a boil. Add the drained rice, stirring occasionally.
- 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 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!
Notes
- Short vermicelli is not the same as “rice noodles” (the terms are often synonymous in the West). Short vermicelli as seen in the Middle East is a very fine wheat noodle that’s usually sold broken in small pieces. Angel hair pasta is a good substitute if you can’t find any short vermicelli near you.
- Make sure to soak the rice for 30 minutes. If skipped, the rice will not have the desired softness.
- Don’t soak the rice for more than 30 minutes as it may become mushy.
- If you’re serving the rice by itself, a sprinkle of fresh parsley adds a bit of color for the sake of presentation.
- Prep Time: 5 minutes
- Rest Time: 40 minutes
- Cook Time: 30 minutes
- Category: Side dishes
- Method: Stovetop
- Cuisine: Egyptian
