🍚 Rice with Vermicelli (Ruz bi Shariya)
Ruz bi shariya is rice cooked with short strands of vermicelli that are first toasted in butter until golden brown. The toasted noodles add a nutty colour and flavour to the otherwise plain rice, and the grains stay fluffy and separate. It is the everyday side dish for kebabs, grilled chicken, and vegetable or bean stews across the Levant, Egypt and the Gulf.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g rice
- 50 g vermicelli, broken
- 20 g butter
- 600 ml water
- 1 tsp salt
Method
- Rinse the rice and leave it to drain.
- Melt the butter in a pot and toast the vermicelli, stirring, until golden brown.
- Add the rice and stir for a minute to coat.
- Pour in the boiling water and salt, cover and cook on low heat for 15–18 minutes.
- Rest covered for 5 minutes, then fluff with a fork.
How to make it lighter
- Use half the butter; the vermicelli still browns well in a thin layer.
- Serve with a large salad or grilled vegetables to fill the plate.
- Keep the portion to about one cup of cooked rice.
History
Rice with vermicelli is a long-standing home staple across the Arab world, especially in Syria, Lebanon, Palestine, Jordan and Egypt. It is served daily in homes and in grill restaurants as the standard rice accompaniment.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →