Riz a la Libanaise (Lebanese Rice with Vermicelli and Chicken)

About This Recipe

Lebanese rice, riz a la libanaise, is distinguished by its habit of toasting broken vermicelli noodles in butter before the rice goes in, a technique that adds a nutty crunch and deeper color to what would otherwise be plain white rice. Shredded or diced chicken thigh is marinated simply in garlic, allspice and cinnamon, then seared and served over the rice, echoing the warm baharat-style spicing common across Lebanese home cooking. Finished with toasted pine nuts and a scatter of parsley, this bowl brings together the two things Lebanese cooking does exceptionally well — fragrant rice and confidently spiced meat — into one satisfying, everyday lunch.

Ingredients

Serves 4

• 2 cupslong-grain rice(rinsed)
• 1/2 cupvermicelli noodles(broken into small pieces)
• 3 tbspbutter
• 3.5 cupschicken stock
• 1 tspsalt
• 500 gchicken thighs(boneless, diced)
• 2 tbspolive oil
• 3 clovesgarlic(minced)
• 1 tspground allspice
• 1/2 tspcinnamon
• 1/4 cuppine nuts(toasted)
• 2 tbspchopped parsley(for garnish)

Instructions

1. 1

   Toast the vermicelli

   Melt butter in a pot and toast the broken vermicelli, stirring, until golden brown, about 2-3 minutes.

   Toast the vermicelli until deep golden but watch closely — it goes from perfect to burnt within moments.

2. 2

   Add the rice

   Stir in the rinsed rice, coating it in the butter, and cook 1-2 minutes.

3. 3

   Cook the rice

   Add chicken stock and salt, bring to a boil, then cover and simmer 18 minutes until the rice is tender; let rest off heat 10 minutes.

4. 4

   Season the chicken

   Toss the diced chicken with garlic, allspice, cinnamon and a pinch of salt.

5. 5

   Cook the chicken

   Heat olive oil in a skillet and cook the chicken over medium-high heat, 8-10 minutes, until browned and cooked through.

6. 6

   Assemble

   Fluff the rice, top with the spiced chicken, and scatter with toasted pine nuts and parsley.

Variations

• •

  Ground beef or lamb, seasoned the same way, can replace chicken for a heartier version.

• •

  A vegetarian version tops the rice with roasted chickpeas instead of meat.

• •

  Adding a handful of golden raisins to the rice gives a touch of traditional sweetness.

Storage

Refrigerate rice and chicken separately up to 3 days; reheat gently with a splash of water or stock to loosen the rice.

Frequently Asked Questions