Rez Besheyrieh
Perfectly fluffy rice cooked with golden toasted vermicelli. Steamed to perfection with a touch of ghee, making it the essential, fragrant side dish for Aleppine stews.
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🥄 Ingredients
- 2 cups basmati rice
- 2 cups water
- 0.5 cup vermicelli
- 2 tablespoons ghee
- 1 Maggi chicken bouillon cube
- 2 cups water
- 0.5 teaspoon salt
👩🍳 Instructions
- Soak the rice for at least 1 hour.
- Heat the ghee slightly, then add the vermicelli and sauté until golden brown. Add the water, salt, and bouillon cube, and bring to a boil until the bouillon cube is completely dissolved. Drain the rice and add it to the boiling water. Stir several times until the water level is just below the rice. Reduce the heat to low, cover the pot, and cook for 3 minutes. Gently stir the rice from the edge of the pot to the bottom, without stirring. Reduce the heat to the lowest possible setting and cook for 5 minutes.
✨ Chef's Secret
My advice is that rice should be soaked for at least 1.5 hour. The basic rule with any grains, whatever their type, is to soak, because rice that is not soaked to get it cooked and melted will stick together. So follow the soaking rule with all types of grains except for lentils for porridge and lentils for mujaddara.
🌹 Decoration
The rice dish cooked with vermicelli is garnished with black pepper and chopped parsley, giving it a stunning white and green color.
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