Riz bi Sha'riyeh
رز بالشعيرية·(riz bee shah-ree-yeh)
Tabkha Yawmiye: The Weeknight Tanjara
This isn't a mere side dish; it's the anchor of the Lebanese table, designed to soak up the rich, garlicky broths of the daily stew. To achieve that perfect mufalfal texture—where every grain stands distinct and proud—you don't need a culinary degree or specialized gear. You just need to obey a few unwritten laws of the grandmother: wash the starch off the rice, watch the toasting pasta like a hawk, hit the pot with boiling water, and never, ever stir it once it simmers. Unpretentious, absolutely perfect, and exactly the way it tastes back home.
Before you start
Wash the surface starch off the rice.
Place the rice in a fine-mesh sieve and rinse under cold water, gently swishing the grains until the initially milky water runs entirely clear. This is your primary defense against gummy, glued-together rice.
Ingredients
- Basmati rice1 1/2 cup
- vermicelli pasta1/2 cup
- ghee1 tbsp
- olive oil1 tbsp
- boiling water3 cup
- Kosher salt1 1/2 tsp
Method
- 01
Toast the vermicelli.
Place a wide, heavy-bottomed pot over medium heat and melt the ghee with the olive oil. Add the broken vermicelli and stir constantly until it takes on a deep, rich golden-brown color. Do not walk away; the pasta will turn from perfect to burnt in a matter of seconds.
- 02
Coat the rice.
The moment the vermicelli is deeply golden, dump in the washed rice to instantly drop the temperature and stop the browning. Sauté for a minute or two, folding the mixture gently so every single grain is coated in the hot fat.
- 03
Shock with boiling water.
Carefully pour the boiling water into the pot—stand back, as it will sputter aggressively. Add the salt and give it exactly one stir. Using boiling water forces the pot immediately back to a vigorous simmer, which locks the starch structure and prevents mushiness.
- 04
Simmer completely undisturbed.
Let the water boil forcefully for a minute until the liquid level drops to meet the rice. Turn the heat to the absolute lowest setting, cover the pot with a tight-fitting lid, and cook for 15 minutes. Do not lift the lid to peek, and absolutely do not stir.
- 05
Rest and fluff.
Turn off the heat, but leave the lid exactly where it is. Let the pot sit undisturbed for another 5 to 10 minutes so the residual steam can finish cooking the rice gently. Remove the lid, gently fluff the grains with a fork, and serve immediately.
Notes
Use orzo if the vermicelli burns too fast.
If you find that hair-thin vermicelli toasts too quickly for your stovetop or weeknight attention span, substitute dried orzo pasta. It browns at a much steadier, slower pace.
From Cook Lebanese in America.