Riz bi Sha'riyeh (رز بالشعيرية) — Lebanese Vermicelli Rice Pilaf
Riz bi Sha'riyeh is a beloved Lebanese everyday rice pilaf where vermicelli is toasted in butter or oil, then simmered with rice until fluffy. It’s a staple side across the Levant, served with stews, grilled meats, and yogurt dishes.
Printable Recipe Card
Servings: 6 · Total: 30 min · Difficulty: easy
Ingredients (quick list)
- 300 g Long-grain white rice, rinsed and drained (Prefer basmati for a lighter, separate grain)
- 60 g Vermicelli (broken into 2–3 cm pieces)
- 28 g Unsalted butter (2 tbsp)
- 15 ml Olive oil (1 tbsp)
- 720 ml Water (3 cups)
- 6 g Fine sea salt (1 tsp)
Steps (summary)
- Rinse the rice under cool running water until the water runs mostly clear, then drain very well. Let the drained rice sit in a…
- Set a medium, heavy-bottomed pot over medium heat and add the butter and olive oil. When the butter is fully melted and foaming…
- Add the drained rice to the pot and stir for 60–90 seconds to coat every grain in the fat and lightly toast it. This brief toas…
- Pour in the water and add the salt, then stir once to evenly distribute the vermicelli and rice. Increase the heat to high and…
- As soon as it boils, reduce the heat to the lowest setting and cover with a tight-fitting lid. Simmer for 14 minutes without li…
- Turn off the heat and rest the covered rice for 10 minutes to finish steaming and set the texture. Fluff gently with a fork, li…
Cultural Background
Riz bi Sha'riyeh is the everyday rice of Lebanese home cooking, valued for its speed and versatility. Toasting pasta in fat before simmering is a hallmark Levantine technique that adds depth without heavy spices.
Equipment
💡 Tips
- Toast the vermicelli to a deep golden color for a nutty flavor, but stop before it turns dark brown to avoid bitterness.
- Use a heavy-bottomed pot and the lowest simmer to prevent scorching; if your lid is loose, place a clean towel under the lid to trap steam.
- For extra fragrance, replace 60 ml of the water with 60 ml hot chicken stock while keeping total liquid at 720 ml.
⚠️ Common Mistakes
❌ Vermicelli burns before the rice is added.
✅ Fix: Lower the heat and stir constantly; remove the pot from the burner for 20 seconds if it’s browning too fast, then continue.
❌ Rice turns gummy or clumps.
✅ Fix: Rinse until mostly clear and drain well; avoid stirring after the pot reaches a boil, and let it rest covered for 10 minutes before fluffing.
❌ Bottom scorches while the top is undercooked.
✅ Fix: Use the lowest simmer and a heavy pot; if needed, add 30 ml hot water, cover, and steam 5 more minutes off the heat.
🧊 How to Store
Cool leftovers to room temperature within 1 hour, then refrigerate in an airtight container for up to 4 days. Reheat covered with 15–30 ml water in a saucepan over low heat for 6–8 minutes, or microwave covered for 2–3 minutes, fluffing halfway.
📅 Make Ahead
Rinse and drain the rice up to 6 hours ahead and keep it covered in the refrigerator. You can also pre-break the vermicelli and measure all ingredients so the pilaf cooks in under 20 minutes when needed.
🍽️ Pairs Well With
- Chicken shawarma
- kofta kebab
- lentil stew
- bamia
- laban (yogurt) dishes
- fattoush.
Regional Variations
- Lebanon: Often kept simple with butter, vermicelli, and salt, served as the default side for stews and grilled meats.
- Levant-wide: Some cooks replace part of the water with chicken stock and add a pinch of ground cinnamon (about 0.5 g) for warmth.
- Restaurant style: Rice may be cooked in stock and finished with 5 ml extra butter for shine before service.
Ingredients
- 300 gLong-grain white rice, rinsed and drained (Prefer basmati for a lighter, separate grain)
- 60 gVermicelli (broken into 2–3 cm pieces)
- 28 gUnsalted butter (2 tbsp)
- 15 mlOlive oil (1 tbsp)
- 720 mlWater (3 cups)
- 6 gFine sea salt (1 tsp)
🔄 Substitutions
- Unsalted butter→ Ghee
- Olive oil→ Neutral oil (sunflower or canola)
- Long-grain white rice→ Jasmine rice
Instructions
- 1
Rinse the rice under cool running water until the water runs mostly clear, then drain very well. Let the drained rice sit in a sieve for 5 minutes so excess surface water does not dilute the cooking liquid.
- 2
Set a medium, heavy-bottomed pot over medium heat and add the butter and olive oil. When the butter is fully melted and foaming subsides, add the vermicelli and stir constantly for 2–4 minutes until most strands turn deep golden brown.
- 3
Add the drained rice to the pot and stir for 60–90 seconds to coat every grain in the fat and lightly toast it. This brief toasting helps the rice stay fluffy and keeps the vermicelli from clumping.
- 4
Pour in the water and add the salt, then stir once to evenly distribute the vermicelli and rice. Increase the heat to high and bring the pot to a strong boil, which should take about 3–5 minutes.
- 5
As soon as it boils, reduce the heat to the lowest setting and cover with a tight-fitting lid. Simmer for 14 minutes without lifting the lid, because escaping steam can cause uneven cooking and a wet top layer.
- 6
Turn off the heat and rest the covered rice for 10 minutes to finish steaming and set the texture. Fluff gently with a fork, lifting from the bottom to redistribute the vermicelli, then serve hot.
🪪 Recipe Passport
Cultural Background
Riz bi Sha'riyeh is the everyday rice of Lebanese home cooking, valued for its speed and versatility. Toasting pasta in fat before simmering is a hallmark Levantine technique that adds depth without heavy spices.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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