Egyptian•budget

Egyptian Rice with Vermicelli (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.

Ingredients

400 g white Basmati rice (see article)
60 g wheat vermicelli (see article)
30 g raisins (optional)
3 tbsp ghee or butter (or EV olive oil or vegetable oil)
750 ml vegetable stock (chicken stock works too) (made with 1 cube or stockpot )
2 tbsp chopped nuts of your choice (pistachio slivers, almond slivers or pine nuts work well)

1
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.
2
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.
3
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.
4
Add the raisins and fry for 30 seconds to coat them with the fat.
5
Tip in the rice and fry for 1 minute, mixing well.
6
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.
7
When done, move it to a cool hob and leave to rest for 5 minutes before fluffing with a fork.
8
Serve it garnish with your chosen nuts. Kabab Halla is a very traditional accompaniment for this Egyptian rice.