Rice with Noodles

Rice with Noodles, a classic Levantine preparation, combines long-grain rice with toasted vermicelli noodles. Its origin is deeply rooted in Syrian and Lebanese home cooking, where it serves as a foundational side dish. The key ingredients are rice, broken vermicelli pasta, butter or oil, and broth. The technique involves toasting the noodles in fat until golden brown before adding rice and liquid, which infuses the dish with a nutty flavor. A great version is defined by individually separate, tender grains of rice and evenly browned noodles that are neither greasy nor clumpy. The texture should be light, and the flavor subtly savory.

Regional variations abound. In Syria, the dish often accompanies lamb or chicken stews. In Egypt, it is known as roz bi sha'iriyya and is frequently served with tomato sauce or alongside molokhia. Some versions add pine nuts or slivered almonds for crunch. At Baibars Hotel and Restaurant in Krak des Chevaliers, Syria, Mark Wiens has highlighted this rice preparation as a quintessential comfort dish, where the balance of toasted noodles and fluffy rice demonstrates the region’s mastery of simple, satisfying starches.