Arabic rice

Arabic riceorrice with vermicelli(inClassical Arabic: ٱلْأَرُزُّ بِٱلشُّعَيْرِيَّةِ;Al-Aruzz bi-sh-shu'ayriyyat) is a traditional preparation of rice in the Middle East, a variant of the simplercooked ricerecipe, but adding lightly toastedvermicelli(tinynoodles). The rice cooking method is known aspilaf,by which the rice is fluffy, light and does not stick. Traditionally, a long-grain rice, such asbasmatiorjasmine, is used,although short-grain rice, such asbombaorMisri("Egyptian"), can be used too.Brown ricecan also be used.
Thevermicelliused is the finest variety of noodles, calledşehriyein Turkey, orshariyah(شعرية) in Arab countries,pastinaorcappelliniin Italy, andcabello de angelin Spain. They are a finer variety thanspaghetti. As a fat agent,clarified butteris usually used, called in Arabicsamneh(سمنة), better known internationally asghee.Failing that, ordinary butter or olive oil can be used.A multitude of ingredients of all kinds can be added to the basic recipe, depending on each region, and even on each home: raisins and pine nuts,garlic or onion, almonds, etc.
Arab immigration to the Americas brought this way of making rice to this area, where today it is common in some regions, especially during Christmas. In Hispanic America, thearroz árabeorarroz con fideosis popular in the traditionalcuisine of Colombia,Dominican Republic,thePeruandChile.
In theArab worldthere is no specific way to name this way of preparing rice, as it is the basic way of preparing rice. InEgyptian Arabic:Rozz be el shyeriyah, and inLebanese Arabic:Rizz bi-sh-shʿayriyyeh, more specifically rice with vermicelli, is a staple that accompanies most meals in the Middle East.This does not apply to the Maghreb. There is a common confusion of thinking that, being Arab countries, they also consume Arab rice. However, in North Africa the staple carbohydrate is wheat semolina calledcouscous. Rice is known but not common. And vice versa:couscousis known in the Middle East but it is not common (there is a simile in Palestine calledmaftul). When speaking of the Middle East, reference is made toBahrain,Egypt,Iraq,Jordan,Kuwait,Lebanon,Oman,Palestine/Israel,Qatar,Saudi Arabia,Syria,United Arab Emirates, andYemen.
It is also very typical inTurkish cuisine, where it is known asşehriyeli pilavı. Internationally, it can be found in some sources such as "Lebanese rice" or "Egyptian style rice". Essentially, all names refer to the same preparation.
The recipes vary slightly between them on how an Arabic rice should be prepared. Only one of them is shown here. Before use, the rice is rinsed under running water until the water runs clear. Then it is left to dry (although in some recipes it is left to soak, to remove excess starch).Formerly the rice was washed and dried because it could come with small stones or dust; Nowadays this step is no longer strictly necessary because in general it usually comes quite clean.
In the pan where the rice is going to be made, pour olive oil or clarified butter (or both) and toast the vermicelli in it. Being a finepasta, in just a few minutes they will turn color, at which point the rice should be added immediately. If they are left for too long, it is easy for them to burn.The rice is stirred so that it becomes oily. This way it will not be sticky. At this time, salt is added and the desired spices as well.
A few minutes later, the water or chicken broth is added, at a ratio of 1:1, that is, the same liquid as rice. It is covered and when the water starts to boil, the heat is lowered. Depending on the altitude (amsl), the cooking time will vary between 15 and 30 minutes.
In case of using short grain, it is advisable to oil the rice again at the end of cooking, since it tends to cake more than a long grain.