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Lebanese-Style Chicken and Rice with Toasted Vermicelli
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.
ounces vermicelli pasta, broken into rough 1-inch pieces (about 1 cup)
tablespoons extra-virgin olive oil
So that means take it off the heat for the last 10 minutes with the towel?