Ruz bil sharia, also known as roz bel shareya, is one of the most comforting and nostalgic rice dishes across the Middle East. Fluffy rice cooked with deeply toasted vermicelli noodles is served everywhere from family dinner tables in Lebanon and Palestine to homes across Egypt, Jordan, and Syria.
Every household has their own version. Some use more vermicelli, some less. Some add cinnamon, others keep it simple. But the heart of the dish always stays the same: buttery toasted noodles, soft fluffy rice, and that deeply comforting aroma that fills the kitchen while it cooks.
This version is heavily inspired by the Lebanese style, with a generous amount of toasted vermicelli and warming cinnamon running through the rice.
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Why This Recipe Works
- Toasting the vermicelli creates deep nutty flavour
- Cinnamon adds warmth and subtle sweetness
- The rice stays fluffy, soft, and buttery
- Perfect alongside grilled meats, chicken, and stews
- Minimal ingredients but huge flavour payoff
- A staple Middle Eastern comfort food
What Is Ruz Bil Sharia?
Ruz bil sharia literally translates to "rice with vermicelli" in Arabic. The dish is popular throughout the Middle East, particularly in Egypt, Lebanon, Palestine, Jordan, and Syria.
Different regions prepare it slightly differently:
- Egyptian versions often use medium grain rice
- Lebanese and Palestinian versions commonly use basmati
- Some families add cinnamon or allspice
- Others keep it very simple with only butter and stock
No matter the variation, it's considered a staple comfort food across the region.
Why The Ingredients Matter
Vermicelli
The toasted vermicelli gives the dish its signature flavour. As it browns in the butter, it develops a rich nutty aroma that makes the whole dish taste deeper and more savoury.
Butter
Butter adds richness and helps the vermicelli toast evenly while coating the rice beautifully.
Basmati Rice
Basmati gives long fluffy grains that stay light and separate while absorbing all the buttery stock.
Cinnamon
Cinnamon might sound unusual in rice, but it adds warmth and fragrance rather than sweetness. It's subtle, comforting, and very common in Levantine-style rice dishes.
Stock
Using hot chicken stock instead of water gives the rice a much richer flavour and helps everything cook evenly.
How To Make
Prepare the Rice
Wash the rice thoroughly until the water runs mostly clear. Soak for at least 20 minutes, then drain well. This helps the rice cook evenly and stay fluffy.
Toast the Vermicelli
In a pot over medium heat, toast the vermicelli until deeply golden brown. Stir frequently and keep a close eye on it because vermicelli can burn very quickly. Set aside once toasted.
Build the Rice
Melt half the butter in a medium saucepan over medium-high heat. Add Rice, Toasted vermicelli, Cinnamon, Salt. Stir for about 1 minute so everything gets coated in the butter.
Cook
Pour in the hot stock or water. Stir once, allow it to boil for 1 minute, then reduce heat to very low. Wrap the lid with a clean kitchen towel to absorb steam and help keep the rice fluffy. Cook undisturbed for 25 minutes. Turn off the heat and leave covered for another 15 minutes without lifting the lid.
Finish & Serve
Remove the lid and top with the remaining butter. Fluff gently with a fork before serving.
Optional: finish with parsley or toasted pine nuts.
Tips For Perfect Vermicelli Rice
- Don't skip soaking the rice
- Toast the vermicelli slowly for maximum flavour
- Avoid lifting the lid while steaming
- Use hot stock so the cooking process stays even
- Letting the rice steam after cooking is what creates the best texture
What To Serve With It
Ruz bil sharia pairs perfectly with:
- Lebanese spatchcock chicken
- Shawarma
- Koftas and kebabs
- Slow cooked lamb
- Molokhia
- Stews and tagines
- Garlic yoghurt or toum
- Fresh salads and pickles such as Tabbouleh, Fattoush
It's especially good alongside rich grilled meats because the buttery rice balances the spices beautifully.
Storage
Fridge - Store in airtight containers for up to 3-4 days.
Freezer - Freeze for up to 2 months.
Reheating - Reheat with a splash of water and cover to bring back the soft fluffy texture.
More Middl Eastern Rice Recipes:
Kabsa (Machboos): the Middle East's iconic Chicken and Rice Dish
Chicken Shawarma Rice Bowls (Halal Cart Style)
Lebanese Hashweh - Spiced Rice with Minced Lamb and Nuts
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📖 Recipe
Ruz Bil Sharia (Arabic Vermicelli Rice)
Ingredients
- 60 g Wheat Vermicelli Broken into 3 cm lengths
- 40 g Butter
- 1 cup Rice Soaked for 20 minutes, then drained
- ½ teaspoon Ground Cinnamon
- 1 teaspoon Salt
- 2 cups Chicken Stock Hot
Instructions
- Prepare the Rice - Wash the soaked rice thoroughly until the water runs mostly clear, then drain well. This helps the rice cook evenly and stay fluffy.
- Toast the Vermicelli - In a pot over medium heat, toast the vermicelli until deeply golden brown. Stir frequently and keep a close eye on it because vermicelli can burn very quickly. Set aside once toasted.
- Build the Rice - Melt half the butter in a medium pot over medium-high heat. Add Rice, Toasted vermicelli, Cinnamon, Salt. Stir for about 1 minute so everything gets coated in the butter.
- Cook - Pour in the hot stock or water. Stir once, allow it to boil for 1 minute, then reduce heat to very low. Wrap the lid with a clean kitchen towel to absorb steam and help keep the rice fluffy. Cook undisturbed for 25 minutes. Turn off the heat and leave covered for another 15 minutes without lifting the lid.
- Finish & Serve - Remove the lid and top with the remaining butter. Fluff gently with a fork before serving.Optional: finish with parsley or toasted pine nuts.
Notes
Tips for Perfect Vermicelli Rice
- Don't skip soaking the rice
- Toast the vermicelli slowly for maximum flavour
- Avoid lifting the lid while steaming
- Use hot stock so the cooking process stays even
- Letting the rice steam after cooking is what creates the best texture
What To Serve With It
Ruz bil sharia pairs perfectly with:- Lebanese spatchcock chicken
- Shawarma
- Koftas and kebabs
- Slow cooked lamb
- Molokhia
- Stews and tagines
- Garlic yoghurt or toum
- Fresh salads and pickles such as Tabbouleh, Fattoush
Storage
Fridge - Store in airtight containers for up to 3-4 days.Freezer - Freeze for up to 2 months.
Reheating - Reheat with a splash of water and cover to bring back the soft fluffy texture.
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