Arabic rice pilaf with vermicelli noodles.
2 tablespoons vegetable oil
1 medium onion, peeled, chopped
3/4 cup dry vermicelli broken into 1-inch pieces
1 1/2 cups long-grain rice
3 1/4 cups boiling water or chicken broth
Salt to taste
2 tablespoons butter
In a medium saucepan, heat the oil over medium heat. Add the chopped onion and fry until translucent, 6-8 minutes. Add the vermicelli and fry until golden, stirring so that the pieces color evenly. Watch carefully because they brown very quickly.
Add the rice and stir until the grains are coated with the oil. Pour in the water or broth and salt; stir well. Cover and cook over low heat 20 minutes or until the rice is tender and the liquid is absorbed. Stir in the butter until it is melted and serve immediately.
Update: roz bi shaghria is even better when you cover it with heshwah before serving - a spicy ground meat mixture with toasted pignole or other nuts.
Makes 6 servings.