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Home > Rice Recipes > Middle-Eastern Rice Pilaf with Vermicelli

Middle-Eastern Rice Pilaf with Vermicelli

Modified: Jan 10, 2024 · Published: Jul 12, 2021

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rice pilaf in serving bowls with text
rice pilaf in serving bowls with text

Fragrant rice pilaf is a classic side dish that’s very easy to make and packs wonderful flavors. This recipe turns out perfect every time! Why settle for plain steamed rice when you can make fragrant rice pilaf?

This rice pilaf recipe would be terrific with chicken shawarma bowls and shish kebab.

rice pilaf served in bowls
Jump to:
  • Why pilaf rice with vermicelli pasta works
  • What is rice pilaf?
  • Ingredients
  • To rinse or not to rinse rice first
  • Step-by-step instructions
  • Pilaf variations
  • Recipe FAQs
  • Other rice related recipes
  • 📋Easy Rice Pilaf Recipe

Why pilaf rice with vermicelli pasta works

  1. Easy to make.
  2. Plain steamed rice can be boring. Make pilaf rice that is flavorful, fluffy, perfectly cooked, and never fails.
  3. Pilaf is the perfect side dish for any meal especially with meat.
  4. Homemade pilaf rice recipe is better than boxed pilaf with just a little extra effort.
  5. Elevate your next meal with rice pilaf!

What is rice pilaf?

Long-grain rice cooked in the broth along with flavors/aromatics like onion, garlic, paprika, salt, and pepper. In some Middle Eastern cuisines, rice pilaf has rice and vermicelli cooked together.

Almost every region in the world makes pilaf differently. Some are made with just long-grain rice, some with meat, some include aromatics like shallots and garlic. In Middle Eastern and Arabic countries, pilaf rice recipe usually consists of long grain rice and vermicelli sautéed in olive oil and cooked in flavorful savory stock.

Vegetables can be used in making pilaf, finely chopped mushrooms, fine-diced carrots, and diced celery are best. You can also add meat. Sauté ground beef with onion and garlic, once browned add rice and vermicelli, and cook in broth.

No matter what additional ingredients you use, rice is always the star.

Ingredients

You’ll need-

all ingredients needed to make rice pilaf on white board

All the ingredient’s exact measurements are mentioned in the recipe card below. Scroll down to the recipe card or click on the “Jump to recipe” tab on top for a quick scroll.

Ingredients notes

  1. Best rice for pilaf – basmati rice is best to use for pilaf. Basmati rice is a type of long-grain rice that has lovely subtle flavors and cooks fluffier rice. Flavors and fluffiness are what pilaf is all about! If you can’t find basmati rice aka long grain rice use jasmine rice.
  2. Vermicelli – some Middle Eastern cuisine (Lebanese cuisine) uses vermicelli along with long grain in pilaf. It’s a very thin noodle or pasta that is somewhat similar to spaghetti but much thinner in diameter and is broken into smaller size pieces. Vermicelli are golden yellow before roasting and turn deep golden brown after roasting. I used pre-roasted vermicelli.
  3. Aromats– pilaf has wonderful savory flavors to it. Flavors of garlic and onion. You can use garlic powder and onion powder or use fresh minced garlic and fine-diced yellow onion in the recipe. If using fresh onion and garlic, sauté first in olive oil until fragrant then add vermicelli and rice to sauté in it.
  4. Fat – I used a mix of butter and olive oil together for great taste and flavor.
  5. Pilaf spices– I used paprika. Feel free to add spices of Middle Eastern flavors like cardamom, cinnamon, and cumin, or change it up to suit your taste.
  6. Stock – I always make rice pilaf with chicken or vegetable stock. If you are a fan of beef stock, go ahead and use it. Water will work fine too but highly recommend stock for extra flavors.
  7. Garnish – garnish with fresh parsley for freshness.
roasted vermicelli in jar

Ingredients additions & substitutions

Nuts – Middle Eastern-style pilaf usually has nuts like sliced almonds and pistachios. You can throw in some sliced almonds and sliced pistachios. It’s a great side dish on the Christmas and Thanksgiving dinner tables. To make it Christmas special, add almonds and pecans to suit the theme.

Dry fruits – to give it an authentic Middle Eastern flavor, try adding sultanas or golden yellow raisins. You can also add dried apricots or dried cranberries for color and sharper pop of flavor to the pilaf.

Seeds – if allergic to nuts, swap nuts with seeds like sunflower seeds and pumpkin seeds. Seeds not only are nutritious but add great texture and flavor to pilaf!

Vegetables – you can make pilaf with vegetables too. Diced mushrooms, finely diced carrots, and celery are some vegetables that you can use to make pilaf.

If you can’t find vermicelli use orzo pasta in the recipe.

To rinse or not to rinse rice first

If you are my regular reader, you know I advocate rinsing rice first before cooking in almost all my rice recipes like steamed rice, and cilantro lime rice.

There are two reasons why I always rinse my rice –

  1. To remove excess surface starch from rice hence it isn’t too sticky once cooked.
  2. Sometimes when I buy rice from packets, I notice debris in the rice. Rinse to get rid of debris.

Having said that, I do sometimes cook rice without rinsing and I get nicely cooked fluffy rice. It all depends on the rice-to-liquid ratio and adjusting that to cook fluffier rice.

I leave it up to you to decide if you want to rinse rice or not before cooking.

I used the best premium quality basmati rice I could ever find here and I knew I could cook perfect rice (no sticky) without rinsing. I have been cooking rice for the past 20 years and I have grown up seeing my mom cook different kinds of rice almost every single day and she almost always rinses rice first.

Step-by-step instructions

sautéing in butter and olive oil in a pot.

Step 1: Pour chicken stock into a large pot. Add butter garlic powder, onion powder, paprika, salt, and ground pepper to taste to the stock.

simmer long-grain rice and vermicelli in stock in a pot.

Step 2: Heat the stock until it comes to a boil.

sautéing vermicelli in a skillet.

Step 3: Meanwhile in another pan heat olive oil.

sautéing vermicelli in a skillet.

Step 4: Sauté vermicelli (or orzo if using that) until it is roasted to deep golden brown on low heat, about 3 to 4 minutes. Keep stirring constantly as vermicelli will begin to burn fast.

long grain rice and vermicelli sautéed in a skillet.

Step 5: Add long-grain rice (if you choose to rinse rice, feel free to rinse first) to the pan.

long grain rice and vermicelli sautéed in a skillet.

Step 6: Sauté until rice is toasted and aromatic about 5 to 6 minutes.

cooking rice and vermicelli in stock in a pot.

Step 7: Once the stock begins to boil, remove it from the heat and pour it carefully over the rice and vermicelli mix. Stir well.

cooking rice and vermicelli in stock in a pot.

Step 8: Cover the pan with a lid and let it cook on medium-low heat for about 15 minutes.

Note: do not open the lid or stir the rice while it’s cooking. Leave the pan alone. Escaped heat/steam will tend to compromise on cooking rice perfectly.

plain rice pilaf cooked perfectly in skillet.

Once rice is cooked turn off heat. Rest rice undisturbed for 5 minutes covered. Resting rice is a crucial step, this is when rice will finish its cooking. Open the lid, and gently fluff the rice using a silicone spatula or fork. Garnish with parsley and serve.

Pilaf variations

Almost every region in the world makes pilaf differently. In Middle Eastern and Arabic countries, pilaf rice recipe usually consists of long grain rice and vermicelli sautéed in olive oil and cooked in flavorful savory stock. If vermicelli is not available near you, use Orzo pasta as substitute.

It’s common to add saffron strands soaked in warm milk to a rice pilaf recipe. Feel free to add saffron or ground turmeric while cooking rice. This adds a bright vibrant yellow color to the pilaf.

Vary pilaf recipe by adding other ingredients.

  1. Vegetables – vegetables can be included in rice pilaf recipe. Vegetables like finely chopped mushrooms, fine-diced carrots, and diced celery are best.
  2. Meat – use ground beef along with onion and garlic, sauté with onion and garlic in olive oil until browned, then cook the rice and vermicelli in it.
  3. Nuts – Middle Eastern-style pilaf usually has nuts like sliced almonds and pistachios. You can throw in some sliced almonds and sliced pistachios. This rice pilaf is a great side dish on the Christmas and Thanksgiving dinner table. To make it Christmas special, add almonds and pecans to suit the theme.
  4. Dry fruits – to give it an authentic Middle Eastern flavor, try adding sultanas or golden yellow raisins. You can also add dried apricots or dried cranberries for color and a sharper pop of flavor to the pilaf.
  5. Seeds – if allergic to nuts, swap nuts with seeds like sunflower seeds and pumpkin seeds. Seeds not only are nutritious but add great texture and flavor to pilaf!

Recipe FAQs

Best rice to use for making rice pilaf?

Long grain basmati rice is ideal for pilaf recipes because it’s fragrant and suits well with the flavors used in pilaf. If you can’t find long-grain basmati rice, use long-grain jasmine rice. Any long-grain rice or medium-grain rice can be used.
Short grain and sushi rice can also be used but it will result in sticky pilaf.

What is vermicelli?

Vermicelli is a very thin noodle or pasta that is somewhat similar to spaghetti but much thinner in diameter and is broken into smaller size pieces. Vermicelli is golden yellow before roasting and turns deep golden brown after roasting.

What can you substitute vermicelli with in a rice pilaf recipe?

If you can’t find vermicelli use orzo pasta in the recipe.

Can you add vegetables to the rice?

Rice pilaf recipes also often have vegetables used in them. Vegetables like finely chopped mushrooms, fine-diced carrots, and diced celery are used.

Making this for holiday dinner table?

Rice pilaf can be a great side dish for holiday dinner table. You can make it for Thanksgiving and Christmas. You can add nuts like sliced almonds, pistachios, pine nuts and some dried fruits like apricots, sultanas, golden yellow raisins or cranberries to make it traditional Thanksgiving or Christmas theme.

How to store leftovers?

Leftovers can be stored in air tight containers in the fridge for 3 to 4 days.  Reheat on stove top or in microwave with a splash of water until warm and serve.

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rice pilaf served in bowls
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📋Easy Rice Pilaf Recipe

Jyothi Rajesh
Fragrant rice pilaf is classic side dish that’s very easy to make and packs wonderful flavors. This recipe turns out perfect every time! Plain steamed rice is no comparison to fragrant rice pilaf!
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Resting Time 10 minutes mins
Course Rice recipe, Side Dish
Cuisine Middle Eastern, Western
Servings 6 servings
Calories 332

Ingredients
  

  • 1 cup basmati rice long grain rice
  • ⅓ cup vermicelli or orzo
  • 2 tablespoon olive oil
  • 2 ⅔ cup chicken stock
  • ⅓ cup butter
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • Salt & ground pepper to taste

Garnish:

  • 2 teaspoon parsley

Instructions
 

  • Pour chicken stock into a large pot. Add butter garlic powder, onion powder, paprika, salt, and ground pepper to taste to the stock.
  • Heat the stock until it comes to a boil.
  • Meanwhile in another pan heat olive oil.
  • Sauté vermicelli (or orzo if using it) until it is roasted to deep golden brown on low heat, about 3 to 4 minutes. Keep stirring constantly as vermicelli will begin to burn fast.
  • Add long grain rice (if you choose to rinse rice, feel free to rinse first) to the pan and continue to sauté until rice is toasted and aromatic about 5 to 6 minutes.
  • Once the stock begins to boil, remove from the heat and pour it carefully over the rice and vermicelli mix.
  • Stir well.
  • Cover the pan with a lid and let it cook on medium-low heat for about 15 minutes.
  • Note: do not open the lid or stir the rice while it’s cooking. Leave the pan alone. Escaped heat/steam will tend to compromise on cooking rice perfectly.
  • Once the rice is cooked and all liquids are evaporated, turn off the heat. Rest rice undisturbed for 5 minutes covered. Resting rice is a crucial step, this is when rice will finish its cooking.
  • Open the lid, and gently fluff the rice using a silicone spatula or fork.
  • Garnish with parsley and serve.

Video

Notes

Best rice – long grain basmati rice is ideal for pilaf recipes because it’s fragrant and suits well with the flavors used in pilaf. If you can’t find long-grain basmati rice, use long-grain jasmine rice. Any long-grain rice or medium-grain rice can be used.
Short grain and sushi rice can also be used but it will result in sticky pilaf.
Flavors -you can use garlic powder and onion powder or use fresh minced garlic and fine-diced yellow onion in the recipe.
If using fresh onion and garlic, sauté first in olive oil until fragrant then add vermicelli and rice to sauté in it.
Extras
  1. Vegetables – vegetables can be included in rice pilaf recipe. Vegetables like finely chopped mushrooms, fine-diced carrots, and diced celery are best.
  2. Meat – use ground beef along with onion and garlic, sauté with onion and garlic in olive oil until browned, then cook the rice and vermicelli in it.
  3. Nuts – Middle Eastern-style pilaf usually has nuts like sliced almonds and pistachios. You can throw in some sliced almonds and sliced pistachios. This rice pilaf is a great side dish on the Christmas and Thanksgiving dinner table. To make it Christmas special, add almonds and pecans to suit the theme.
  4. Dry fruits – to give it an authentic Middle Eastern flavor, try adding sultanas or golden yellow raisins. You can also add dried apricots or dried cranberries for color and a sharper pop of flavor to the pilaf.
  5. Seeds – if allergic to nuts, swap nuts with seeds like sunflower seeds and pumpkin seeds. Seeds not only are nutritious but add great texture and flavor to pilaf!
 
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 332kcalCarbohydrates: 40gProtein: 6gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 30mgSodium: 268mgPotassium: 161mgFiber: 1gSugar: 2gVitamin A: 362IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Did you make this recipe?Follow @CurryTrail and tag #CurryTrail to share your creation!

Created by Jyothi Rajesh

Thank you for stopping by.

I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.

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Jyothi - Author of Curry Trail.

Welcome, I'm Jyothi

My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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