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Roz bel Sharia
Libyan Rice with Vermicelli
Roz bel Sharia is a staple Libyan rice dish where short-grain rice is cooked with toasted vermicelli noodles, creating a fragrant and flavorful pilaf. It's a versatile side dish that pairs well with various stews and main courses.
ð§ ææ
- 2.5 tbsp Ghee or butter
- 1 cup Short vermicelli
- 1.5 cups Short-grain rice(rinsed and soaked for 30 minutes)
- 2 cups Chicken or vegetable broth
- 1 tsp Salt(or to taste)
ðšâð³ äœãæ¹
- 1
Toast the vermicelli: In a large pot, melt the ghee or butter over medium heat. Add the vermicelli and stir continuously until it turns a deep golden brown. Be careful not to burn it.
- 2
Add liquid and rice: Pour in the broth and salt. Stir gently and bring the mixture to a boil. Add the rinsed and soaked rice, stirring occasionally.
- 3
Simmer the rice: Once the mixture returns to a boil, reduce the heat to low, cover the pot tightly, and simmer for 20-30 minutes, or until all the liquid is absorbed and the rice is tender.
- 4
Rest and fluff: Remove the pot from the heat and let it rest, covered, for 5-10 minutes. Fluff the rice with a fork before serving.
ð¡ ããã®ã³ã
- âSoaking the rice beforehand helps it achieve a softer texture.
- âKeep a close eye on the vermicelli while toasting, as it can burn very quickly.
- âIf you prefer a firmer texture, reduce the simmering time slightly.
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- Some recipes use vegetable broth instead of chicken broth for a lighter flavor.
- For added richness, a tablespoon of olive oil can be added along with the ghee.
- Garnish with toasted nuts (like pine nuts or almonds) and fresh parsley for extra flavor and texture.