Rice with vermicelli is a vibrant hot dish inspired by Middle Eastern cuisine, where blending different grains and pasta is considered a mark of culinary skill. In Turkish tradition, this combination is often part of a 'pilaf': the vermicelli is first toasted to a deep amber color, which imparts a delicate nutty flavor and an appetizing appearance to the whole dish. In our variation, we've added juicy meat and aromatic vegetables, turning a light side into a complete and very hearty meal. The subtle aroma of cumin and garlic permeates every grain of basmati rice, creating a true symphony of flavor that appeals to kids and adults alike.
Appetizing rice with vermicelli and juicy meat — a hearty and aromatic dish inspired by Middle Eastern cuisine.
Ingredients
- 400 g lean meat
- 120 g carrots
- 150 g onions
- 2 garlic cloves
- 2 tablespoons chopped celery (leaves and stalks)
- 120 g vermicelli
- 120 g basmati rice
- 40 g canola oil
- 1 teaspoon cumin
- bay leaf, black pepper, water, salt
Instructions
Pour a tablespoon of canola oil into a skillet and heat it up. Toss the vermicelli into the hot oil. Fry until golden brown, which will literally take 1-2 minutes. Keep a close eye on the skillet, as thin vermicelli can quickly burn in hot oil. You can use any refined vegetable oil (sunflower, olive).
Fry the vermicelli until golden brown in hot oil, watching carefully so it doesn't burn.
Pour the remaining oil into a heavy-bottomed pot and heat it. Cut the meat into 2 cm (about ¾ inch) cubes or slightly smaller. Pat the meat dry with a paper towel, then toss the pieces into the pot. Sear on all sides. Remove with a slotted spoon, leaving the pot with the oil on the stove.
Sear the meat cubes until golden brown, having patted them dry with a paper towel beforehand.
Finely chop the onion and toss it into the pot. Sprinkle with a pinch of salt and add the cumin. Sauté the onion until soft for a few minutes.
Sauté finely chopped onions with cumin until soft to create the aromatic base for the dish.
Add coarsely chopped carrots. Fry the vegetables for another 5-6 minutes.
Coarsely chopped carrots are added to the onions and fried for a few minutes until partially cooked.
Return the seared meat to the pot with the vegetables.
Return the seared meat to the vegetables so all the ingredients exchange flavors and aromas.
Add the fried vermicelli along with the oil it was cooked in. Toss in finely chopped celery – both the leaves and stalks.
Add the golden vermicelli and finely chopped celery to the meat and vegetables.
Spread the basmati rice in an even layer. The rice should cover the contents of the pot like a lid.
Spread the basmati rice in an even layer so that it completely covers the meat and vegetables.
Season with salt to taste. Crush the garlic cloves with a knife, place them on the rice, and press them in slightly. Add a bay leaf and pour in boiling water. If you pour water from the kettle directly onto the bay leaf or garlic, it won’t disturb the rice or create holes. You don’t need much water – just enough to cover the rice by about 1.5 cm (½ inch).
Place the garlic and bay leaf, then carefully pour in boiling water so as not to disturb the rice layer.
Quickly bring to a boil. Reduce the heat, cover tightly, and cook on low heat for about 40 minutes.
After 40 minutes of simmering, the rice becomes soft, fluffy, and absorbs all the juices.
Line a small bowl with plastic wrap. First, place a portion of the meat and vegetables from the bottom of the pot. Then add the rice with vermicelli, pressing it down firmly.
For a beautiful presentation, tightly pack the layers of meat and rice in a small bowl lined with plastic wrap.
Invert the bowl onto a plate and remove the plastic wrap. Garnish the rice and vermicelli with cilantro and serve hot. Although this dish is inspired by Middle Eastern recipes, chopsticks are also a fun touch for serving. Bon appétit!
Transfer the finished dish to a plate, garnish with cilantro, and serve hot. Bon appétit!
While a traditional Turkish vermicelli pilaf usually serves as a side dish, adding meat and carrots transforms it into a cross between a classic plov and a home-style stew. If you want to experiment, try substituting the meat with chicken breast for a lighter version, or toss in a handful of chickpeas for even more Middle Eastern flair. The main secret to success here lies in pre-toasting the vermicelli — this step guarantees the unique aroma that distinguishes this dish from ordinary porridge.
It's best to serve the rice and vermicelli piping hot, garnished with fresh cilantro or parsley. If you have leftovers the next day, don't worry: the dish reheats beautifully in a skillet with a little butter, which only enhances the flavor of the toasted pasta. An ideal accompaniment would be a fresh tomato and red onion salad, or a thick plain yogurt with garlic to balance the heat of the spices.
0 comments