Syrian Vermicelli Rice (Rez B Shereyeh)
In Arabic, Syrian rice with vermicelli (Rez bil sha’iriyeh) is a beloved classic in Syrian and Levantine cuisine. This simple, comforting dish combines medium-grain white rice with lightly toasted vermicelli noodles, which are fried in butter or ghee until golden brown, then cooked with the rice until fluffy, tender, and fragrant. It’s commonly served as a versatile side dish alongside stews, grilled meats, or roasted vegetables.
Ingredients 6
1 cup medium-grain rice, rinsed and soaked
1⁄2 cup vermicelli, broken into pieces
2 tbsp butter
1 1⁄4 cups boiling water
1 tsp salt
To Serve
toasted pine nuts, optional
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Method 10
Rinse the : Wash the rice under cold water until the water runs clear.
Soak the in hot water for at least 20 minutes.
Drain well and set aside.
Prepare the vermicelli: In a medium-sized pot, heat the or ghee over medium heat. Add the and sauté for 2-3 minutes, stirring constantly until it turns golden brown. Be careful not to burn it.
Cook the rice: Add the drained to the pot and stir to coat the rice with the or ghee and mixture. Sauté for another 2 minutes, allowing the rice to slightly toast.
Add water: Pour in the and add .
Bring to a boil.
Simmer: Once the water boils and starts to reduce, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. Don’t open the pot while it is simmering.
Fluff the rice: Once done, remove the pot from the heat and let it sit for a few minutes. Fluff the rice with a fork.
Serve: Garnish with toasted pine nuts or almonds, if desired. Serve alongside your favorite dishes and stews.
