Lebanese Rice with Vermicelli and Spices (Riz bi Cha'riyeh)
This Lebanese rice with vermicelli, called riz bi cha'riyeh, is a staple side dish in Lebanese cuisine. You'll love its cinnamon and cumin aroma that pairs perfectly with meat or vegetable dishes. It's a simple and quick recipe that adds an authentic touch to your meals. Did you know that typical Lebanese dishes like this one are often served at family gatherings? And if you're wondering about the difference between Lebanese and Israeli hummus, know that Lebanese hummus is generally creamier and contains less tahini. This rice is perfect for discovering the richness of Lebanese cuisine.
Ingredients
- Basmati rice300 g
- Fine vermicelli50 g
- Clarified butter (smen) or olive oil2 tbsp
- Onion1 small, finely chopped
- Ground cinnamon1/2 tsp
- Ground cumin1/2 tsp
- Black pepper1/4 tsp
- Salt1 tsp
- Hot water600 ml
- Toasted flaked almonds (optional)2 tbsp
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear, then drain.
- 2
In a saucepan, melt the clarified butter over medium heat. Add the vermicelli and toast, stirring constantly, until golden brown.
- 3
Add the chopped onion and sauté until translucent. Stir in the drained rice and mix to coat the grains with butter.
- 4
Add the cinnamon, cumin, pepper, and salt. Mix well, then pour in the hot water. Bring to a boil.
- 5
Reduce the heat, cover, and simmer for 12 to 15 minutes until the rice is tender and the water is absorbed.
- 6
Remove from heat and let rest covered for 5 minutes. Fluff with a fork, garnish with toasted flaked almonds, and serve hot.
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