WITH VEGETARIAN OPTION. Lebanese vermicelli rice, also known as “riz bi sha’arieh,” is a simple but flavorful side dish commonly served with a variety of Middle Eastern meals. It is mostly accompanied by roast fish, chicken, roasted vegetables, and maybe a side of tzatziki( cucumber yogurt). I have made this a number of times at home, and the silken texture of our Indian sevaiyaan (vermicelli) mixed with basmati rice, is something different. Normally this would be cooked without any spices, but my kitchen being a fusion one, I like adding some whole spices, which elevate the taste. Today I am serving this rice dish with grilled fish, and for vegetarian version, I am using Paneer. For the Rice.
Wash and soak 1 cup basmati rice. ( 1 hour).
- 1/2 cup short VERMICELLI. ( I have used Bambino brand).
- 1 star anise
- 1 small piece of cinnamon.
- Salt to taste.
Heat 3 tbsps of butter or oil, add vermicelli and Saute till golden brown, add drained rice, whole spices, salt and Saute for few minutes. Add hot water and cook as normal.
For the fish/Paneer. In a bowl add the following
- 4 tbsps of olive oil
- 2 tbsps finely chopped garlic
- 3 tbsps finely chopped parsley
- 2 tsps coriander powder
- 2 tsps cumin seeds powder
- 2 tsps paprika powder
- 1 tsp turmeric.
- 1 tbsps lemon zest
- 2 tbsps lemon juice.
- Salt and pepper to taste.
Mix well and marinate about 300 gms any bonelles fish fillet or Paneer.
Grill the fish on a skillet. Tzatziki.. Cucumber yogurt.
- 1 cup thick yogurt.
- 1 small cucumber, grated with skin on, and squeezed dry.
- 1 tbsp finely chopped dill
- 1 tsp lemon zest
- 2 tsps lemon juice
- 2 tsps finely chopped garlic.
- Salt and pepper to taste.
Mix everything and chill.
To serve.. Sprinkle roasted almonds and cashews on the rice.
