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Middle Eastern Rice with Vermicelli and Toasted Nuts

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Light, fluffy basmati rice paired with golden toasted vermicelli and topped with crunchy almonds and pine nuts. This fragrant, buttery rice dish is a Middle Eastern staple, perfect for serving alongside stews, kebabs, or festive mains.

Ingredients

Scale
  • 1 cup basmati rice
  • 1/2 cup vermicelli noodles, broken into short pieces
  • 2 tbsp olive oil or ghee
  • 1/4 tsp ground cinnamon (optional)
  • 1/2 tsp salt
  • 2 cups water or broth
  • 2 tbsp slivered almonds
  • 2 tbsp pine nuts
  • 1 tbsp chopped fresh parsley
  • 1 tsp olive oil

Instructions

  1. Rinse rice in cold water until the water runs clear. Soak for 15 minutes, then drain.
  2. In a pot, heat olive oil or ghee over medium heat. Add the vermicelli and sauté until deep golden brown, stirring constantly (about 3–4 minutes).
  3. Stir in the drained rice, salt, and cinnamon if using. Mix well to coat the rice with oil and vermicelli.
  4. Add water or broth, bring to a boil, then reduce to low heat. Cover and simmer for 15–18 minutes, until rice is fluffy and liquid absorbed.
  5. In a small pan, toast almonds and pine nuts in 1 tsp olive oil over medium heat until golden and fragrant.
  6. Fluff rice with a fork. Transfer to a serving dish and sprinkle with toasted nuts and chopped parsley.

Notes

  • Use clarified butter (ghee) for a richer flavor.
  • Customize toppings with pistachios or cashews if desired.
  • This dish can be made ahead and reheated gently before serving.

Nutrition

Keywords: Middle Eastern rice, rice with vermicelli, toasted nuts rice, side dish, festive rice

Find it online: https://foodiecara.com/middle-eastern-rice-with-vermicelli-and-toasted-nuts/