Fluffy Lebanese rice toasted with vermicelli noodles, topped with garlicky spiced chicken for a simple, comforting lunch bowl.
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.
Serves 4
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.
Stir in the rinsed rice, coating it in the butter, and cook 1-2 minutes.
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.
Toss the diced chicken with garlic, allspice, cinnamon and a pinch of salt.
Heat olive oil in a skillet and cook the chicken over medium-high heat, 8-10 minutes, until browned and cooked through.
Fluff the rice, top with the spiced chicken, and scatter with toasted pine nuts and parsley.
Toast the vermicelli in butter until genuinely golden brown before adding rice — this step is what gives Lebanese rice its distinct flavor.
Let the cooked rice rest off the heat, covered, for a full 10 minutes before fluffing — this final steaming step keeps the grains light and separate.
Toast the pine nuts in a dry pan just until golden; they burn quickly once they start to color.
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.
Refrigerate rice and chicken separately up to 3 days; reheat gently with a splash of water or stock to loosen the rice.
Lebanese rice with toasted vermicelli reflects a broader Levantine tradition of building flavor into rice itself rather than treating it as a plain side, a technique found with regional variations across Syria, Jordan and Lebanon.
Yes, ground beef or lamb seasoned the same way works well and cooks slightly faster than diced thigh meat.
Broken angel hair pasta or thin spaghetti can substitute, broken into similarly small pieces before toasting.
It may have been stirred too much during cooking, or too much liquid was used — measure carefully and avoid lifting the lid while it simmers.
Per serving (400g / 14.1 oz) · 4 servings total
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