We’re getting ready for Thanksgiving with some help from our friends.
We bake two chocolate cakes, one a special-occasion dessert and the other a quick, one-bowl affair.
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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.
Servings
ounces vermicelli pasta, broken into rough 1-inch pieces (about 1 cup)
tablespoons extra-virgin olive oil
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