Lebanese Rice with Vermicelli and Toasted Almonds
This classic Lebanese rice pilaf features golden toasted vermicelli noodles folded into fluffy long-grain rice, topped with buttery toasted almonds. A fragrant and elegant side dish that pairs perfectly with grilled meats, stews, or fresh spring vegetables.
Ingredients
- 300g basmati rice
- 75g vermicelli noodles, broken into 2cm pieces
- 60g unsalted butter
- 2 tablespoons olive oil
- 600ml chicken or vegetable stock
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 50g flaked almonds
- 2 tablespoons fresh parsley, finely chopped
- Freshly ground black pepper, to taste
Instructions
Rinse the basmati rice in cold water 3-4 times until the water runs clear, then soak in cold water for 20 minutes and drain well.
In a small dry frying pan over medium heat, toast the flaked almonds for 3-4 minutes, stirring frequently until golden brown. Set aside.
In a large heavy-bottomed pot, heat the butter and olive oil over medium heat until the butter melts and begins to foam.
Add the broken vermicelli noodles and toast, stirring constantly, for 3-4 minutes until deep golden brown. Watch carefully to prevent burning.
Add the drained rice to the pot and stir gently for 2 minutes, coating the grains in the butter mixture.
Add the stock, salt, cinnamon, and allspice. Stir once and bring to a boil over high heat.
Reduce heat to low, cover tightly with a lid, and simmer for 15-18 minutes until all liquid is absorbed and rice is tender.
Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork.
Transfer to a serving platter, top with toasted almonds and fresh parsley, and season with black pepper before serving.
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