Egyptian Rice and Vermicelli

A rich and tasty dish studded with nuts and sultanas
Ingredients - Serves 4-5
  • 1½ cups long-grain rice
  • 3½ cups water
  • 75 g butter
  • 1 medium-sized (or 200 g) onion, chopped
  • 3 cloves (or 6-8 g) of garlic, chopped
  • 2 tbsp fresh coriander, chopped, optional
  • 1 tsp dried basil
  • ½ tsp turmeric powder
  • ½ cup sultanas or raisins, optional
  • 2 tsp ground coriander
  • 100 g vermicelli or broken angel hair pasta
  • 50 g almonds, optional
  • Salt, to taste
  1. To blanch the almonds
    1. In a small microwave-safe bowl, place the almonds with 1 cup of water and microwave on high for 1 minute. Let it cool
    2. Peel off the skins and coarsely chop the blanched almonds. Set aside
  2. To prepare the vermicelli
    1. In a small saucepan, melt ⅓rd of the butter and fry the vermicelli (or angel hair pasta) until slightly browned. Set aside
  3. To cook the rice
    1. In a large saucepan, melt the remaining butter and fry the onion and garlic till the onions are soft and translucent
    2. Add dried basil, turmeric, coriander powder, sultanas and fry for 1 minute
    3. Add the rice and fry till it just starts to brown
    4. Pour in the water, add salt as needed and cook covered till the rice is done. Add more water if required
    5. Mix in chopped fresh coriander, fried vermicelli and almonds
    6. Serve hot, optionally with {Pili-Pili Sauce}
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