Egyptian Vermicelli Rice

One of the most comforting and popular ways to prepare this is Egyptian Vermicelli Rice (Roz bel She’reya). It’s a versatile base for stews, grilled meats, or roasted vegetables.

One-Pot Egyptian Vermicelli Rice

• Prep time: 5 mins

• Cook time: 20 mins

• Serves: 4

Ingredients

• 2 cups Al-Farasha Rice (washed and drained)

• ½ cup Vermicelli noodles (broken into small pieces)

• 3 cups Hot water (or chicken/vegetable broth for extra flavor)

• 2 tbsp Ghee or Butter (Morouj Ghee works great here)

• 1 tbsp Vegetable oil (gives the rice a nice shine)

• 1 ½ tsp Salt (adjust to taste)

Instructions

1. Toast the Vermicelli: Heat the ghee and oil in a medium pot over medium-high heat. Add the vermicelli noodles. Stir constantly until they turn a deep golden brown. Watch closely—they burn quickly!

2. Sauté the Rice: Add the drained rice to the pot. Stir for 2–3 minutes to coat every grain in the fat. This “toasting” step ensures the rice stays fluffy and doesn’t stick together.

3. Simmer: Pour in the hot water/broth and add salt. Bring to a rolling boil.

4. The Steam: Once boiling, turn the heat to the lowest possible setting. Cover the pot with a tight-fitting lid. Cook for 15–18 minutes without opening the lid.

5. The Fluff: Turn off the heat and let the pot sit (covered) for another 5 minutes. Fluff gently with a fork and serve.

Make it a Full Dinner?

To make this a complete meal using other Morouj products, you can pair this rice with:

• Option 1: A quick Lentil Soup (using Morouj Red Lentils).

• Option 2: Fava Bean Stew (Ful) seasoned with cumin, lemon, and olive oil.

• Option 3: Roasted chicken or a simple cucumber and tomato salad.