Vermicelli chicken and rice with cardamom and cinnamon from Lugma: Abundant Dishes and Stories From My Middle East (page 128) by Noor Murad

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

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

  • Katie on January 02, 2026

    Amazing flavor profile, and came together pretty easily for something that feels this specials. I don’t love to cook on nonstick so used a staub and it worked well, but the tahdig wasn’t as crispy as I could have hoped. That may have been because I had a bit too much water — next time I’d reduce a tiny bit.

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