Egyptian Rice with Vermicelli Recipe (Roz bel Shai’riya)

An easy, basic rice dish the way it's enjoyed in Egypt. Perfect for weekdays as well as a celebratory side dish.

5 from 16 votes

Course: Side Dish

Cuisine: Egyptian

Keyword: rice, riz, roz, vermicelli

Prep Time: 10

Cook Time: 35

Servings: 6 (4-6)

Calories: 368kcal

▢ 2 Tbsp chopped nuts of your choice pistachio slivers, almond slivers or pine nuts work well

Rinse the rice 2-3 times until the water runs clear-ish. No need to soak, unless your basmati is a really aged one, bought from a South Asian store. Read article above. Drain, and set aside.
If you're using long vermicelli like me, break them up into small pieces. How short is a matter of preference. I like mine fairly long, as you can see in the images. About 5cm/2 inches long (or slightly less) is pretty traditional.
Heat the ghee (or whatever fat you're using) in a saucepan on medium heat. Fry the vermicelli for 2-3 minutes until they are a light golden brown. The aroma will be amazing at this point. If you're using thinner and shorter strands, you'll only need 2 minutes. Mine take about 3 minutes.
Add the raisins and fry for 30 seconds to coat them with the fat.
Tip in the rice and fry for 1 minute, mixing well.
Add the stock and bring to a boil on high heat. Then cover with a tea towel lined lid (see video), reduce heat right down, and cook for 30 minutes.
When done, move it to a cool hob and leave to rest for 5 minutes before fluffing with a fork.
Serve it garnish with your chosen nuts. Kabab Halla is a very traditional accompaniment for this Egyptian rice.

Ingredients on Amazon, affiliate links.

Vegetable or Chicken Stock - click here for the brand I use when not using homemade.

Broken pasta vermicelli - this is perfect, although I'm using the Middle Eastern kind, as in the article above.

Capellini Spezzati - broken Italian pasta.

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