Lebanese-Style Chicken and Rice with Toasted Vermicelli

4-5 Servings

40 minutes

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This one-pot meal is a fusion of two Lebanese classics: riz bi sharieh (rice and vermicelli pilaf) and riz ala’ dajaj (chicken and rice). Toasting the vermicelli is traditional for riz bi sharieh—it brings out nutty, wheaty notes that add complexity to the finished dish. If you have both ground coriander and cumin in your pantry, use 1 tablespoon of each for heightened flavor and aroma. A simple salad with a lemony vinaigrette is the perfect accompaniment.



40 minutes


  • 4

    ounces vermicelli pasta, broken into rough 1-inch pieces (about 1 cup)

  • 2
Chris W.

So that means take it off the heat for the last 10 minutes with the towel?

Lynn C.

Hi Chris - Yes, remove from heat, uncover, drape a towel over, recover, and let stand for 10 minutes.

The Milk Street Team

Kathryn G.

I looked up vermicelli and it seems there's an italian wheat noodle and an asian rice noodle - which do we use here?

Lynn C.

Hi Kathryn -

You want the wheat pasta vermicelli for this recipe.

The Milk Street Team