Egyptian Rice with Vermicelli and Chickpeas (Ruz bel Shariya wa Hummus)

Ingredients

• Basmati long-grain rice300 g
• Vermicelli (fine wheat noodles)100 g
• Canned chickpeas, drained200 g
• Onion1 medium
• Butter (clarified or ghee)3 tbsp
• Cinnamon stick1
• Hot water600 ml
• Salt1 tsp
• Black pepper1/2 tsp
• Olive oil1 tbsp

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear, then drain. Soak it in warm water for 15 minutes and drain again.

2. 2

   In a large heavy-bottomed pot, melt the butter over medium heat. Add the vermicelli and stir until golden brown (about 2 minutes).

3. 3

   Add the finely chopped onion and sauté for 3 minutes until translucent. Stir in the chickpeas and cinnamon stick, mix.

4. 4

   Pour the drained rice into the pot, season with salt and pepper, then add the hot water. Stir once, bring to a boil, cover, and reduce heat to low. Cook for 18 minutes without lifting the lid.

5. 5

   Turn off the heat and let it rest covered for 5 minutes. Remove the cinnamon stick, drizzle with olive oil, and fluff the rice with a fork before serving.

6. 6

   Serve hot as a side with meat or as a vegetarian main with a green salad. You can top with toasted almonds or pine nuts for extra crunch.