Lebanese Rice Pilaf with Vermicelli is an absolute delight from the heart of the Middle East. It is packed with flavor and made with just a handful of pantry staples.
Simple, and incredibly easy to prepare, ready in just 25 minutes, and turns out fluffy every single time.
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This simple Arabic rice is the perfect companion to many delicious dishes such as Chicken Kofta, Joojeh Kebab (Persian Chicken Kebab), Grilled BBQ Chicken Thighs, and Bamya (Turkish Okra Stew).
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Rice - Baldo rice, a chubby, short-grain variety, is my preferred option. It's super starchy and can soak up a lot of moisture, giving it a creamy and tender texture while holding its shape well when cooked. You can also use Tosya or Italian Arborio rice as alternatives. If you want to use basmati rice, you might need to adjust the water-to-rice ratio.
- Vermicelli - Vermicelli is a short, thin type of pasta commonly used in Middle Eastern cuisine for rice dishes or soups. The addition of vermicelli gives Lebanese Rice a unique texture, appearance, and taste. You can buy vermicelli online from Amazon as well as from supermarkets/Turkish or Middle Eastern shops. You can use thin spaghetti called 'angel hair' and break it into small pieces if you can't find vermicelli.
- Currants - They are small dried raisins and a popular ingredient in Mediterranean cuisine. While they're often used in baked goods, I also like using them in savory recipes to add a delightful touch, like in Rice Stuffed Chicken and Yaprak Sarma (Stuffed Grape Leaves).
- Seasoning - A simple blend of salt, and pepper, enriched with a touch of cinnamon to complement the currants.
- Olive oil - I use good-quality cooking olive oil to brown the vermicelli, but you can use butter instead for a more buttery rice pilaf just like my Turkish Rice Pilaf (Sehriyeli Pilav).
How to Make Vermicelli Rice Pilaf?
Rinse the rice in a sieve under cold running water until the water runs clear, then allow it to drain.
Heat a pan over medium heat and add the olive oil. Saute the vermicelli until golden brown, stirring frequently to avoid it burning.
Then add the rice and sauté for a few minutes until the rice is dry and heated through.
Stir in the salt, freshly ground black pepper, currants, and ground cinnamon.
Add the water (or stock if using), gently mix everything together, and let it simmer over low heat with the lid on for 15 to 20 minutes, until the rice absorbs the liquid.
Once cooked, let it rest for 15 minutes without lifting the lid.
Before serving, sprinkle chopped parsley over the rice and gently fluff it with a fork.
Top Tips From the Chef
- Put the rice in a sieve and rinse it under cold running water until the water runs clear. This step is crucial for achieving a fluffy and flaky texture.
- Saute the vermicelli with olive oil (or butter if you prefer) until deep golden brown, and stir frequently to avoid it burning.
- The water-to-rice ratio provided in this recipe is intended for short-grain rice. If you choose to use a different type of rice, be sure to adjust the amount of water accordingly.
- When adding the water or stock to the rice, stir gently to combine, and avoid opening the lid during cooking.
- Once the rice is cooked, allow it to rest for 10 minutes with the lid on. Cover it with a clean kitchen towel or cloth to keep it warm. Before serving, add chopped parsley and gently fluff the rice with a fork.
Why This Recipe Works?
- This Arabic rice always comes out flaky and fluffy, thanks to the precise measurements of the water-to-rice ratio.
- It is a great vegan side to accompany many Middle Eastern and Mediterranean dishes.
- Vermicelli rice is a quick and easy recipe that's ready in just 25 minutes!
- You don't need to soak the rice; just follow the water-to-rice ratio in the recipe for success every time.
What to Serve with Lebanese Rice with Vermicelli?
Lebanese Rice with Vermicelli goes great with grilled or baked meats like Chicken Kofta, Lamb Shish Kebab, Harissa Chicken, Hasanpaşa Köfte - Turkish Meatballs with Mashed Potatoes, Patatesli Tepsi Kebabı - Turkish Tray Kebab, or Orman Kebabi.
It's also delicious alongside Middle Eastern stews such as Guvec (Turkish Lamb Casserole), Etli Taze Fasulye - Green Bean Stew with Meat, Etli Bezelye Yemegi - Pea Stew with Meat, Kuzu Incik - Turkish Lamb Shank, or Baked Lamb Chops - Firinda Kuzu Pirzola.
It also goes perfect with vegetarian dishes like Authentic Homemade Lebanese Falafel, Papoutsakia - Vegetarian Greek Stuffed Eggplant, Türlü - Mediterranean Roasted Vegetables, or Vegan Lebanese Eggplant Mousakka (Maghmour).
You can also serve it with Lebanese Fattoush Salad, Mediterranean Hummus Dip, Greek Shrimp Saganaki - Garides Saganaki, or Cacik (Turkish Yogurt Dip) for a lighter meal option.
Storage and Reheating
Allow the rice to cool completely before transferring it to an airtight container. The leftover Lebanese Vermicelli Rice Pilaf will keep refrigerated for up to 3 days. Alternatively, you can keep them in the freezer for a longer shelf life - up to 3 months.
To reheat in a microwave, place the desired amount of rice in a microwave-safe dish, cover it with a damp paper towel, and microwave on high for 1-2 minutes, or until heated through.
To reheat on the stovetop, place the leftover rice in a pan, add a small amount of water, and reheat over low heat until heated through.
Recipe FAQs
Absolutely! You can customize the dish by adding ingredients like toasted pine nuts, butter, or chicken stock for extra flavor and texture.
To prevent mushy rice, ensure that you use the correct water-to-rice ratio and avoid overcooking. Keep an eye on the rice while it simmers and remove it from the heat once the liquid is absorbed and the rice is tender.
Vermicelli is a thin type of pasta, often thinner than spaghetti. It's used in different cuisines worldwide, including Italian and Asian dishes. It's commonly found in soups, stir-fries, salads, and rice dishes like pilaf.
Related Recipes
For more delicious rice pilaf recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Lebanese Rice Pilaf with Vermicelli Recipe as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Lebanese Rice Pilaf with Vermicelli
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 Saucepan
Ingredients
- 2 tablespoon olive oil
- ½ cup vermicelli
- 1 ¾ cup short grain rice such as Baldo or tosya (350 grams)
- 2 ½ cup water or vegetable stock (600 ml)
- ¼ cups currants
- ½ teaspoon salt
- ¼ teaspoon cinnamon powder
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped parsley
Instructions
- Rinse the rice in a sieve under cold running water until the water runs clear, then allow it to drain.
- Heat a pan over medium heat and add the olive oil.
- Saute the vermicelli until golden brown, then add the rice and sauté for a few minutes until the rice is dry and heated through.
- Add water to the rice along with salt, black pepper, currants, and cinnamon.
- Gently mix everything together and let it simmer over low heat with the lid on for 15 to 20 minutes, until the rice absorbs the liquid.
- Once cooked, let it rest for 15 minutes without lifting the lid.
- Before serving, sprinkle chopped parsley over the rice and gently fluff it with a fork.
Notes
- Put the rice in a sieve and rinse it under cold running water until the water runs clear. This step is crucial for achieving a fluffy and flaky texture.
- Saute the vermicelli with olive oil (or butter if you prefer) until deep golden brown, and stir frequently to avoid it burning.
- The water-to-rice ratio provided in this recipe is intended for short-grain rice. If you choose to use a different type of rice, be sure to adjust the amount of water accordingly.
- When adding the water or stock to the rice, stir gently to combine, and avoid opening the lid during cooking.
- Once the rice is cooked, allow it to rest for 10 minutes with the lid on. Cover it with a clean kitchen towel or cloth to keep it warm. Before serving, add chopped parsley and gently fluff the rice with a fork.
Celine says
This rice pilaf was light, fluffy, and so fragrant. The toasted vermicelli adds a really nice flavor.