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Lebanese Rice Pilaf With Vermicelli

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

Lebanese rice pilaf.

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

Rinsing rice

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.

Melting ghee in pan

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

Browning vermicelli

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

browned vermicelli

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

Rice added to vermicelli

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

Seasoning pilaf with salt

Season the rice and vermicelli with salt and pepper.

Adding water to rice and vermicelli

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.

Lebanese rice pilaf.

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!

Lebanese rice pilaf.

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.

Liz eating Lebanese rice pilaf.

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.

Lebanese rice pilaf 2

Lebanese Rice Pilaf With Vermicelli

4.38 stars average
A staple in Middle Eastern cuisine, Lebanese Rice Pilaf is made with vermicelli noodles toasted in clarified (rendered) butter.
PREP: 5 mins
COOK: 15 mins
TOTAL: 20 mins
Pin Recipe
Servings: 6

Ingredients
 

  • 1 ½ cups white rice (enriched parboiled long grain)
  • ¼ cup clarified butter (homemade or store-bought ghee)
  • ½ cup vermicelli pasta (broken in 2 inch pieces)
  • 3 cups boiling water
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • minced fresh parsley (optional garnish)

Instructions
 

  • Place the rice in a fine mesh strainer and rinse thoroughly using your fingers to rub off as much starch as possible. You’ll know the rice is properly rinsed when the water comes out clear from the bottom. Set aside.
  • In a large, deep pan heat the butter over medium heat until melted. Add the broken vermicelli pasta and brown, stirring frequently, until it is golden/dark brown. Be careful to not let burn – don't walk away from the pan. This takes about 4-5 minutes.
  • Add rinsed rice to the pan and stir into the vermicelli and butter. Toast the rice for 2-3 minutes, stirring frequently.
  • Carefully pour boiling water into the pan and stir once. Add salt and pepper then stir again.
  • Bring to a boil, stir once, then reduce heat to low and cover with a lid. Cook for 15 minutes.
  • Remove pan from the heat and fluff rice with a fork before sprinkling with fresh parsley to serve.

Recipe Video


Nutrition

Calories: 309kcalCarbohydrates: 51.5gProtein: 5.6gFat: 8.3gSaturated Fat: 4.9gPolyunsaturated Fat: 3.4gTrans Fat: 0gCholesterol: 20mgSodium: 585mgFiber: 1.5gSugar: 0.7g
SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

80 Comments

  1. I have been challenged to make this for 200 girls at The Kenya Kesho School for Girls. I may be busy for a while! It sounds very similar to Swahili pilau.

  2. I’d like to serve this rice with the Shish Tawook Chicken but since we keep kosher, can’t use the butter. Will this come out well if the vermicelli is browned in olive oil? Thanks and I’m glad I discovered your site!

  3. I remember my grandmother (Sitto) making this when I was little! I am definitely going to have to try this recipe for myself!! The ultimate comfort food! Thank you for bringing back a piece of my childhood!!

  4. Hi Liz, my name is Terri and I am Lebanese. I grew up eating a kind of rice pilaf that had garbanzo beans in it and it wasn’t dark at all. Do you know the recipe for that dish? I made the green bean dish with tomatoes but I used cut up lamb and it was delicious. Thank you for the recipes!!

    1. Hello. I make that rice that you mentioned with garbanzos and meat. The name of the dish is Ruz bi dfeen. I make it with beef traditionally it’s made with lamb. It’s very nice. We eat it with labneh on top.

    2. Enjoyed very much and would make again. I just broke up some spaghetti for the vermicelli. Next time I will brown some diced onions for some added dimension.

      1. I made your clarified butter and the rice. Both are glorious. Can you tell me what uses there might be for the coarse wheat that strains out of the butter? It has such a rich, nutty smell and flavor. I browned a little in a pan and used it for a salad topping, sprinkled some on top of my already decadent mac and cheese and mixed it in with whole grain hot cereal. I would love to find more uses for it it.

          1. No, but that sounds amazing, too. Chicken stock, beef stock, au jus, even a confit that was to be strained might benefit from the body. Oh, the mind boggles. Thank you!

        1. Thank you for providing such clarity with your recipes. I was introduced to Labanese food many years ago when I came to the US from Burma and I remain hooked to the food. My recent trip to MiddleEast has made me realize how tasteful the food truly is and made me want to learn to cook the middle eastern/labanese food at home. I understand there are variations and unique creations within the Arabic type of middle eastern food. Perhaps you would consider sharing and posting recipes for those popular dishes and drinks as well.
          Once again, I appreciate your taking the time to share your family recipe in such an easy to follow manner with a ready to print feature. The pictures are beautiful and speak a thousand words! Those pictures help me understand basic yet confusing stuff like what is deep brown vs regular brown.

        2. I’ve given you five stars because I’m thinking that this recipe’s going to hit the more. But I do have a question… I will be serving 20 people on Saturday and I’m wondering if I can prep the rice and will it be a detriment if I do that. At the very least can I brown the vermicelli’s in the g h e e and then put that away until Saturday so I could finish up the rest of the recipe? Thank you for your time

          1. I’m trying it right now, smells so good I can hardly wait. I used gluten free spaghetti noodles browned in butter and olive oil and I sauteed some garlic with it. I’m serving with sauteed steak strips, and fresh cucumber and tomato salad.

          2. Hi!
            Loving this recipe, thank you so much! Can you tell me how much a serving is? I looked at the nutritional information but don’t see it.

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