Lebanese Rice

Yumna Jawad, the blogger behind Feel Good Foodie, prepares this simple pilaf with just three main ingredients—rice, vermicelli noodles and olive oil—but sometimes adds a dash of cinnamon plus a garnish of fresh parsley and toasted nuts. Fluffy, nutty and versatile, she says it complements many Middle Eastern and Arabic dishes, including hearty stews and meat dishes like chicken shawarma.

Soak the rice if you have time, Yumna advises; this helps eliminate excess starch and promotes fluffy, non-sticky rice. Rinse the raw rice in a fine-mesh strainer and rub the grains between your fingers, then transfer to a large bowl and soak in water for at least 20 minutes. You can find vermicelli noodles at Middle Eastern markets, natural foods stores or large supermarkets, often located with other Middle Eastern ingredients. If you can’t find vermicelli, substitute capellini pasta and break it into smaller pieces. Avoid using spaghetti since it’s quite a bit larger.

This recipe is featured on Yumna’s Ramadan menu, and can be served as part of an iftar meal or Eid al-Fitr celebration with family and friends.