YOU KNOW AS A SIDE NOTE I JUST YESTURDAY FOUND OUT HOW BENEFICIAL CILANTRO IS SO I HAVE MADE A TOMATO AND CILANTRRO SALAD WITH SALT AND A TINY WINY OLIVE OIL LIKE A TABLESPOON AND A HALF AND MIX AND ROMAIN LETTUCE AN MIX IT SO DELICIOUS AND GOOD FOR OUR HEALTH I A BIG WAY CILANTRO REMOVES HEAVY METALS FROM THE BODY AND GOOD FOR OUR VISION AND MORE PLEASE SHARE SPANISH VEGETARIAN RECEPIES I DONT LIKE SAUSAGE . I WAS REMINDED AS A CHILD I DID NOT LIKE MEAT SO FOR LUNCH I ATE RICE ANLABAN DAILY AND MOM WASHED THE RICE REAL WELL AND DID NOT SOAK IT I MAKE IT I DO THE SAME WASH IT THREE TIMES TO GET RID OF DIRT OR STARCH AND PUT IN PAN WITH THE RIGHT AMT. OF WATER BUT FIRST I SAUEE THE VERMICELLI WITH BUTTER YOU CAN DO OIL IF AVOIDING BUTTER AND ADD TO SAUCE PAN AND THE RICE AND THE WATER AND SOME SMALL AMT OF RICE STIR BRING TO A BOIL THEN IMMEDIATLY PUT ON LOWEST SETTING LIKE 1 OR LOW AND COVER THE BASMATI RICE IN 14 MINUTES OR LESS WILL BE READY TO SERVE YUM !
Rice with vermicelli seeing first time ever. Recently I started learning Arab foods. I Would try this definitely. Thanks for sharing this authentic dish. Duaa n best wishes always 🤲🤲🤲❤️❤️❤️🌹🌹🌹
I use to buy and eat this dish from LuLu abudhabi, this dish one of my favorite. Now I am in India .. After I searching for this recipes finally today found in your channel and I cooked for my lunch. It was so tasty 😋 Thank you
I think it is the other way around. People in the Near/Middle East have been making this recipe this way for hundreds of years, way before Rice-O-Roni.
I hope that you meant 2/12 tea spoons for the salt...( I make rice just like my mom did: I boil the water in a separate kettle, I put a little oil in the pot that I'm cooking the rice in, heat it a bit, add a small hand full of ricotta (tiny pasta) and stir it around till lightly brown, add dry rice and stir it into the oil a bit, then add boiling water, a pinch of salt, give it just a little stir while its boiling, put the lid on and turn it down to the lowest setting for 15-20 minutes). that's all
No I don’t mean teaspoons. I don’t even mean a measuring spoon. I use just a regular big metal spoon we eat with. Fill it with salt and sprinkle it in. Taste the water and add more if needed. The process you described is pretty similar to what we do except no separate kettle, we just start with cold water and bring it to a boil and we use vermicelli. Not too different though.
It can be made the day before but it's best the day of. We typically reheat in the microwave for the servings we need. Not sure how it would turn out reheating otherwise.
@@FayesFood oh interesting, looks really good for that brand. I love the aroma of it but mine doesn't come out as good. I have to try your method of sauteing it first. thanks
The acid of the vinegar helps break down the starches of the rice so it can absorb more liquid. They get to be fluffier and more separated pieces this way.
The acid of the vinegar helps break down the starches of the rice so it can absorb more liquid. They get to be fluffier and more separated pieces this way.
I actually typically use one big spoon of sea salt, taste it and then add more if needed. Usually needs more. Should taste salty a bit so the rice has flavor.
What has less flavor than water? Nothing. Rice plus water is only rice. Not pilaf. Onion and broth or stock gives Pilaf its classic flavor. Looks good though.
We refer to it as pilaf though it's not technically correct. Anyway, you can look up our Tidbeha recipe on this channel. We use chicken stock for that version of rice and the full recipe is on the blog. Also when we make salmon, we use this recipe, leave out the noodles and add Vegeta seasoning to the water for a bit of flavor. All three options are flavorful.
*@CallMe Myth:* There are many pilaf recipes on RUclips. Check some others out and see which appeals to you. I like to use chicken broth, diced onions, spices, sometimes lentils, carrots, or even golden raisins. There are lots of options. If you aren't aware of *Chef John* or his *"FOOD WISHES"* YT channel he has pretty good recipes for almost everything AND over 4 MILLION subscribers who adore him!!❤ Good luck on your next batch of Rice Pilaf.
@@FayesFood:True. Chef John seems to put a greek slant on many of his recipes. I'm guessing that may be his cultural background. The dish I've tried to replicate was one my Jewish neighbor often shared with my family when I was young. Not sure of the correct spelling but it sounded like 'Me-jed-rah.' Rice, vermicelli, lentils, and onions. I imagine rice recipes from Middle Eastern cultures are similar to spaghetti sauce in Italy....every Grandma has her own special version. We usually prefer what we've grown up with. Cheers.
@@aymnelzarelzar9016 maybe so but that doesn’t change that this is how my Lebanese mother makes it. But I know many other nations make it the same way which is why I called it middle eastern
Middle-Eastern rice pilaf is a staple dish in mid-east cooking. If you truly want to learn Arab food, this dish would be the one to start with.
NO BUTTER /NO CHICKEN STOCK/ IM GREEK
I’m Mexican. But I can’t stress enough how delicious Mediterranean food is. 😋😋😋😋🤤🤤🤤🤤
Love Mediterranean food! But Mexican food is amazing as well!
FOR SURE AM GLAD YOU LIKE IT I GREW UP WITH IT INLEBANON
YOU KNOW AS A SIDE NOTE I JUST YESTURDAY FOUND OUT HOW BENEFICIAL CILANTRO IS SO I HAVE MADE A TOMATO AND CILANTRRO SALAD WITH SALT AND A TINY WINY OLIVE OIL LIKE A TABLESPOON AND A HALF AND MIX AND ROMAIN LETTUCE AN MIX IT SO DELICIOUS AND GOOD FOR OUR HEALTH I A BIG WAY CILANTRO REMOVES HEAVY METALS FROM THE BODY AND GOOD FOR OUR VISION AND MORE PLEASE SHARE SPANISH VEGETARIAN RECEPIES I DONT LIKE SAUSAGE . I WAS REMINDED AS A CHILD I DID NOT LIKE MEAT SO FOR LUNCH I ATE RICE ANLABAN DAILY AND MOM WASHED THE RICE REAL WELL AND DID NOT SOAK IT I MAKE IT I DO THE SAME WASH IT THREE TIMES TO GET RID OF DIRT OR STARCH AND PUT IN PAN WITH THE RIGHT AMT. OF WATER BUT FIRST I SAUEE THE VERMICELLI WITH BUTTER YOU CAN DO OIL IF AVOIDING BUTTER AND ADD TO SAUCE PAN AND THE RICE AND THE WATER AND SOME SMALL AMT OF RICE STIR BRING TO A BOIL THEN IMMEDIATLY PUT ON LOWEST SETTING LIKE 1 OR LOW AND COVER THE BASMATI RICE IN 14 MINUTES OR LESS WILL BE READY TO SERVE YUM !
😍😍😉
Rice with vermicelli seeing first time ever. Recently I started learning Arab foods. I Would try this definitely. Thanks for sharing this authentic dish. Duaa n best wishes always 🤲🤲🤲❤️❤️❤️🌹🌹🌹
Thank u so much, i just tried this and made some chicken with it, turned out great! ❤
My pleasure, glad it turned out well for you!
I use to buy and eat this dish from LuLu abudhabi, this dish one of my favorite.
Now I am in India .. After I searching for this recipes finally today found in your channel and I cooked for my lunch.
It was so tasty 😋 Thank you
Very good recipe 👍 thank you
The "original" Rice-O-Roni! Looks delish!
Thanks!
I think it is the other way around. People in the Near/Middle East have been making this recipe this way for hundreds of years, way before Rice-O-Roni.
@@fattony9227that’s what the person said.
I've been making with boiled from the kettle water!..then wondering why it came out sticky🙉...so the trick sinuses cold water right?...
Yes, hot or warm water will overcook it. Start w/ cold
@@FayesFood ..thanks xx
@@kq8499 Of course :)
Absolutely delish! Thank you! 🎉
Thank you!
I hope that you meant 2/12 tea spoons for the salt...( I make rice just like my mom did: I boil the water in a separate kettle, I put a little oil in the pot that I'm cooking the rice in, heat it a bit, add a small hand full of ricotta (tiny pasta) and stir it around till lightly brown, add dry rice and stir it into the oil a bit, then add boiling water, a pinch of salt, give it just a little stir while its boiling, put the lid on and turn it down to the lowest setting for 15-20 minutes). that's all
No I don’t mean teaspoons. I don’t even mean a measuring spoon. I use just a regular big metal spoon we eat with. Fill it with salt and sprinkle it in. Taste the water and add more if needed. The process you described is pretty similar to what we do except no separate kettle, we just start with cold water and bring it to a boil and we use vermicelli. Not too different though.
Have you heard or used ingredients call snubut or noobar on any lebanese dishes? Thks.
Jc
I think you're referring to snobar which is pine nuts in Arabic :)
@@FayesFood Thks Faye. Appreciate your time. Must have asked three other Lebanese folks and no answer. ....USA-jc
Can this be made the day before needed & how to reheat? Thanks
It can be made the day before but it's best the day of. We typically reheat in the microwave for the servings we need. Not sure how it would turn out reheating otherwise.
Looks delicious, what brand of rice is this? thanks
It’s the Royal basmati rice
@@FayesFood oh interesting, looks really good for that brand. I love the aroma of it but mine doesn't come out as good. I have to try your method of sauteing it first. thanks
@@1tatef let me know how it goes for you
Good
For what is the vinagre? Im curious
The acid of the vinegar helps break down the starches of the rice so it can absorb more liquid. They get to be fluffier and more separated pieces this way.
güzel 👍
Do you have any recipes for chicken maudeh?
I'm sorry, I'm unsure of what that is? Could the spelling be different or maybe can you describe what the dish is comprised of?
What is the purpose of vinegar?
The acid of the vinegar helps break down the starches of the rice so it can absorb more liquid. They get to be fluffier and more separated pieces this way.
AS A LITTLE GIRL I LOVED THIS DISH FOR LUNCH WITH PLAIN WHITE YOUGURT AND CAN HAVE CUCUMBER TOM. SALAD WITH IT ENJOY
Looks delicious! Interesting that it’s still 2 cups water to 1 part rise, I thought it might be less with the initial soaking in warm water.
I usually use 1 3/4 cups of water for every cup of rice. In this recipe, you need to add some extra water for the vermicelli.
What's the white sir
Salt
2 1/2 tablespoons of salt?
I actually typically use one big spoon of sea salt, taste it and then add more if needed. Usually needs more. Should taste salty a bit so the rice has flavor.
Love it
Can I use regular white rice? 🤔
You can, it will just be a slightly different flavor as Basmati tends to be a little nuttier.
Yes but nothing beats basmati rice in flavour and texture.
Thank you!!
What noodles do you use ?
They're called vermicelli noodles.
Fideo
Or vermicelli
What for is vinegar?
It expands the rice and makes it fluffier.
What has less flavor than water? Nothing. Rice plus water is only rice. Not pilaf. Onion and broth or stock gives Pilaf its classic flavor. Looks good though.
We refer to it as pilaf though it's not technically correct. Anyway, you can look up our Tidbeha recipe on this channel. We use chicken stock for that version of rice and the full recipe is on the blog. Also when we make salmon, we use this recipe, leave out the noodles and add Vegeta seasoning to the water for a bit of flavor. All three options are flavorful.
This isn’t really a pilaf, more just a big standard Lebanese rice. Even authentic pilaf tend not to use stock or broth.
aiwa kuwais..
Dam that looks bomb 🤤🤤🤤
ghee is key.
My rice did not turn out all that great. Sad.
Interesting, what was wrong with it?
*@CallMe Myth:* There are many pilaf recipes on RUclips. Check some others out and see which appeals to you. I like to use chicken broth, diced onions, spices, sometimes lentils, carrots, or even golden raisins. There are lots of options. If you aren't aware of *Chef John* or his *"FOOD WISHES"* YT channel he has pretty good recipes for almost everything AND over 4 MILLION subscribers who adore him!!❤ Good luck on your next batch of Rice Pilaf.
@@ginawiggles918 Chef John is great, but it wouldn't be Middle Eastern rice. I do agree that he has other options for rice pilaf though.
@@FayesFood:True. Chef John seems to put a greek slant on many of his recipes. I'm guessing that may be his cultural background. The dish I've tried to replicate was one my Jewish neighbor often shared with my family when I was young. Not sure of the correct spelling but it sounded like 'Me-jed-rah.' Rice, vermicelli, lentils, and onions.
I imagine rice recipes from Middle Eastern cultures are similar to spaghetti sauce in Italy....every Grandma has her own special version. We usually prefer what we've grown up with. Cheers.
@@ginawiggles918 Mjudara is also an Arabic dish, not a Jewish dish. It originated from Iraq.
Where's the chicken broth??
Lebanese is the best!!!
Correction this is Arabic dishes not damn Lebanese dishes only.
I did call it Middle-Eastern rice for a reason, not Lebanese.
*Egyptian
Egyptian what? We’re Lebanese and we make it this way
@@FayesFood You know that the origin of vermicelli rice is Egyptian, not Lebanese
@@aymnelzarelzar9016 maybe so but that doesn’t change that this is how my Lebanese mother makes it. But I know many other nations make it the same way which is why I called it middle eastern
You needed a stuck of butter
It doesn't need any butter. Has plenty of flavor.
Love it