Rice pilaf with vermicelli (Riz bi-sh'ayriyyeh) from Food for the Vegetarian: Traditional Lebanese Recipes (page 117) by Aida Karaoglan

  • vermicelli noodles
  • rice

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh broad beans in laban (Fūl akhḍar bi-laban)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on October 22, 2017

    I followed this recipe exactly and it turned out perfectly! I had no idea how much water it would take to cook the rice and vermicelli but this ratio/technique was just right. There is one part of the recipe that is ambiguous. She says to soak the rice, never says to drain it, then later you add the rice and separately the water. So, I didn't know if I should soak it in the two cups of cooking water, drain, then add that same water back in later, or if the soaking water was just to be discarded, and two full cups were needed for cooking. I went with option two - soaked, discarded water, then when time to add water to the pot I used two full cups even though the rice would have absorbed a bit during the soak stage. Moisture level was just right so I will do the same next time. I did kind of miss some cinnamon or allspice but other than that it was perfect.

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