Lebanese Rice Pilaf With Vermicelli

Name: Lebanese Rice Pilaf With Vermicelli
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 1/2 cups white rice (enriched parboiled long grain); 1/4 cup clarified butter (homemade or store-bought ghee); 1/2 cup vermicelli pasta (broken in 2 inch pieces); 3 cups boiling water; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; minced fresh parsley (optional garnish)

Updated: November 20, 2022 / 80 Comments

1 Ingredients
2 How to make Lebanese Rice Pilaf
3 Complimentary dishes
4 Frequently Asked Questions:
5 More Lebanese Recipes
6 Eat It, Like It, Share It!
7 Lebanese Rice Pilaf With Vermicelli
8 Recipe Video

A staple in Middle Eastern cuisine, Lebanese Rice Pilaf is made with vermicelli noodles toasted in clarified (rendered) butter.

I’ve mentioned it before, but I’ll say it again. I could eat Lebanese food everyday for the rest of my life. Today I thought I’d share a classic recipe, and one that is eaten often in my household: Lebanese Rice Pilaf with Vermicelli. Extremely simple, but tasty and satisfying, it’s a great entry recipe into the world of Middle Eastern food.

Ingredients

White rice: I like to use long-grain, enriched white rice as it cooks to by nice and fluffy and has a low starch content.
Clarified butter: Also called ghee, it tastes like butter with with a slightly nutty flavor.
Vermicelli: A thin noodle similar to spaghetti, it commonly is browned or toasted before being cooked, and pairs well with rice.
Salt & pepper: Simple seasoning that is all you need for this simple dish.
Parsley: Freshly minced parsley is the perfect finish for this pilaf, as it’s clean, and somewhat peppery in taste.

How to make Lebanese Rice Pilaf

Start your Lebanese Rice Pilaf by rinsing your rice. You want to remove as much of the starch as possible, and rinse till the water runs clear.

Next, you’ll melt the clarified butter in a large pan over medium high heat.

Then add the broken up pieces of vermicelli to the pan.

Cook the dry vermicelli until golden-brown, being careful not to let them burn.

Add the dried rice and stir in with the vermicelli, letting the rice toast for a couple minutes.

Season the rice and vermicelli with salt and pepper.

Then add hot water to the pan. Bring to a boil, stir once or twice, then reduce heat to a simmer and cover with a lid. Let cook for about 15 minutes.

Remove from heat, then fluff with a fork before serving garnished with fresh parsley. Serve and enjoy your Lebanese Rice Pilaf!

Complimentary dishes

Frequently Asked Questions:

What is the difference between rice and rice pilaf?

A pilaf usually just means the rice has been toasted in butter before cooking.

What kind of rice should I use for rice pilaf?

I like to use a long-grain white rice, but you could use whatever rice you have on hand, including brown rice.

How can I boost the flavor of this dish?

Cook the rice and vermicelli in chicken broth instead of water!

More Lebanese Recipes

Eat It, Like It, Share It!

Did you try this Lebanese recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

Enjoy it on it’s own as a simple lunch or snack, or share it with the family as a part of dinner, either way my Lebanese Rice Pilaf is sure to be a hit.

Your fork is waiting.