Egyptian-style rice cooked with toasted vermicelli, tossed cold with lots of herbs, lemon and toasted nuts for a bright grain salad.
Rice cooked with toasted vermicelli noodles — roz bel sha'reya — is one of the most common side dishes on an Egyptian dinner table, usually served warm alongside a main. This salad takes that same base and turns it into a room-temperature grain salad, tossed generously with parsley, mint, lemon and toasted nuts once the rice has cooled. The technique that defines this dish is toasting the vermicelli in butter or oil until deep golden brown before the rice and liquid go in — this is what gives roz bel sha'reya its distinctive nutty flavor, and skipping it leaves the dish tasting flat. Once cooked, spreading the rice out to cool quickly (rather than leaving it covered in the pot) keeps the grains separate instead of clumping. Finished cold or at room temperature with a heavy hand of fresh herbs and a bright lemon dressing, this makes a great make-ahead side for a warm-weather table or a packed lunch.
Serves 5
Heat 2 tablespoons butter in a pot over medium heat. Add vermicelli and toast, stirring constantly, for 2-3 minutes until deep golden brown.
Watch closely — vermicelli goes from golden to burnt in under a minute once it starts browning.
Add rice to the pot and stir to coat in the butter for 1 minute. Add water and salt, bring to a boil, then cover and simmer on low for 15-18 minutes until the water is absorbed.
Fluff the rice with a fork and spread it onto a large tray to cool to room temperature, about 20 minutes.
Whisk together lemon juice, olive oil and a pinch of salt.
Transfer cooled rice to a large bowl. Add parsley, mint and toasted nuts, drizzle with dressing, and toss gently to combine.
Spread the rice on a tray to cool rather than leaving it in the pot — this stops the grains from steaming into a sticky clump.
Toast the vermicelli in small batches if doubling the recipe, since crowding the pot makes it toast unevenly.
Add the herbs and dressing only once the rice is fully cool, or they'll wilt and lose their brightness.
Add protein: fold in shredded rotisserie chicken or cooked shrimp for a heartier main-dish salad.
Dried fruit: a handful of golden raisins adds a sweet contrast common in some regional versions.
Spicier: add a pinch of chili flakes to the dressing for extra heat.
Refrigerate in a sealed container up to 4 days. Bring to room temperature or add a squeeze of fresh lemon before serving, as the flavor mutes slightly when cold.
Rice cooked with toasted vermicelli, known as roz bel sha'reya, is a staple side dish across Egypt and much of the Levant, traditionally served warm alongside stews or roasted meats. This salad adapts the same technique into a cold, herb-forward dish suited to warmer weather.
Yes, just break regular spaghetti into short 2cm pieces first — it toasts and cooks the same way as vermicelli.
It was likely toasted too long or over heat that was too high — vermicelli burns quickly, so pull it the moment it turns deep golden brown.
Yes, it's traditionally served warm as a side dish — just skip the cooling step and toss the herbs and dressing in right after cooking.
Per serving (220g / 7.8 oz) · 5 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
