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Lebanese Rice Pilaf + Video

Lebanese rice pilaf is a fragrant side dish with fluffy basmati rice and vermicelli. Make this recipe for Arabic rice in just 20 minutes!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 6
Calories: 367kcal
Author: Kevin


  • ¼ cup ghee or butter
  • ½ cup vermicelli pasta broken in 2 inch pieces
  • 1 ½ cups basmati rice
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • teaspoon ground cinnamon
  • 3 cups boiling water
  • 1 tablespoon ghee or butter
  • ¼ cup pine nuts
  • 3 tablespoon fresh parsley minced


  • Place the rice in a fine mesh strainer and rinse thoroughly until water runs clear. Set aside.
  • In a large, deep pan melt ¼ cup ghee (or butter) over medium heat. Add the broken vermicelli pasta and brown, stirring often, until they are a deep golden brown. Be careful to not let the pasta burn!
  • Add rinsed rice, salt, pepper and cinnamon to the pan and stir to combine with the vermicelli. Toast the mixture for 2-3 minutes, stirring often.
  • Carefully pour boiling water into the pan and stir. Bring to a boil, then reduce heat to low and cover with a lid. Cook for 15 minutes.
  • In a small saute pan melt 1 tablespoon ghee (or butter) over medium heat and saute pine nuts until golden brown. Set aside.
  • Remove pan from the heat and rest 5 minutes covered. Fluff rice with a fork before sprinkling with fresh minced parsley and pine nuts, then serve.



Sodium: 621mg | Calcium: 22mg | Vitamin C: 3mg | Vitamin A: 171IU | Sugar: 1g | Fiber: 1g | Potassium: 106mg | Cholesterol: 26mg | Calories: 367kcal | Saturated Fat: 7g | Fat: 14g | Protein: 5g | Carbohydrates: 54g | Iron: 1mg