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Middle Eastern Lebanese Rice Pilaf

Lebanese Rice Pilaf with Vermicelli

Lebanese Rice Pilaf with Vermicelli is a simple three ingredient Middle Eastern staple that is made with vermicelli pasta and cooked in butter or olive oil.
Course Main, Side Dish
Cuisine Arabic, Lebanese, Middle Eastern
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 314kcal


  • 1/4 cup butter
  • 1/2 cup broken vermicelli pasta
  • 1 1/2 cups long grain rice I used basmati rice
  • 3 cups water
  • Salt and pepper to taste
  • 1/4 cup pine nuts
  • 1/4 cup slivered pistachios


  • In a large pot, melt the butter and add the vermicelli pasta until it is golden brown. Vermicelli pasta goes very quickly from golden brown to being burnt. Refer to the pictures to see the exact golden brown colour we are aiming for.
  • Add the rice, and stir it so that it toasts for a few moments (about 30 seconds).
  • Then add the water, salt and pepper. Bring to a boil and let the water boil until there is little to no water left. See pictures below.
  • Reduce heat to the lowest and cover.
  • Cook for about 5-7 minutes.
  • Remove from heat, and run a fork through the rice to fluff it up.
  • Garnish with pine nuts and slivered pistachios before serving.


Calories: 314kcal | Carbohydrates: 56g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 55mg | Potassium: 158mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg