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Lebanese rice pilaf served on a terracotta platter topped with pistachios and herbs, with serving spoons.
Daniel

Lebanese Rice Pilaf

Fragrant long-grain rice toasted in butter with vermicelli and warm spices, the perfect side for any Middle Eastern feast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Lebanese, Middle Eastern
Calories: 248
Ingredients Equipment Method Notes

Ingredients
  

Rice
  • 1.5 cups long-grain white rice rinsed until water runs clear
  • 0.5 cup vermicelli noodles broken into 1-inch pieces
  • 3 tbsp unsalted butter divided
  • 1 tbsp olive oil
Cooking Liquid
  • 2.5 cups chicken broth low-sodium, warmed
  • 0.75 tsp kosher salt plus more to taste
  • 0.25 tsp ground cinnamon
  • 0.25 tsp ground allspice
Garnish
  • 3 tbsp toasted pine nuts optional
  • 2 tbsp fresh parsley chopped, optional

Equipment

  • Medium saucepan with tight-fitting lid
  • Fine-mesh strainer
  • Wooden spoon or spatula

Method
 

Toast the Vermicelli
  1. In a medium saucepan over medium heat, melt 2 tablespoons butter with the olive oil until foamy. Add the broken vermicelli and stir constantly for 3 to 4 minutes until deep golden brown. Watch closely - it burns fast.
  2. Add the rinsed rice to the pot and stir for 2 minutes until the grains are coated and smell nutty. This toasting step is what gives Lebanese rice its signature flavor.
  3. Pour in the warm chicken broth, salt, cinnamon, and allspice. Stir once to combine, then bring to a full boil.
  4. Reduce heat to low, cover tightly, and simmer for 18 minutes. Do not lift the lid. The rice is done when all liquid is absorbed and small steam holes appear on the surface.
  5. Remove from heat and let stand, still covered, for 10 minutes. Fluff with a fork, stir in the remaining 1 tablespoon butter, and taste for salt. Transfer to a serving platter and top with pine nuts and parsley if using.

Notes

Rinse the rice thoroughly until the water runs almost clear - this removes excess starch and keeps the grains separate and fluffy. For a vegetarian version, substitute vegetable broth, though the dish is traditionally made with chicken broth. This pilaf reheats beautifully; add a splash of water when warming and cover to steam gently.