Lebanese Rice Pilaf

Lebanese Rice Pilaf

Lebanese Rice Pilaf


Lebanese Rice Pilaf is a wonderful side dish for any occasion.  Tender rice gets speckled with toasted vermicelli noodles and topped with toasted pine nuts or almonds for added flavour and crunch.  The toasted vermicelli brings the rice to life with its nutty flavour and chewy texture.  Using ghee in this recipe adds extra flavour and helps the vermicelli turn deep amber in colour.  Ghee is butter, in which the milk solids have been toasted and then removed by straining to leave behind a nutty-tasting butter that can be used for higher-heat cooking because the milk solids have been removed and therefore don’t burn.

What makes a rice dish a pilaf?  This definition seems to vary a little between sources but generally refers to rice that is seasoned by using stock/broth and sometimes meat and vegetables. In other definitions, the rice is sautéed in butter or oil before adding the stock or broth.  Today’s recipe includes the use of chicken broth to add extra flavour and also lightly sautés the rice with ghee-laden vermicelli.  The benefit of sautéing the rice is to coat the rice grains with fat to create a fluffier rice that does not stick together.  Rinsing the rice well with cool water to remove the excess starch also helps to ensure fluffy rice. 

Today’s Lebanese Rice Pilaf is easy and produces fluffy, flavourful rice every time, so there’s no excuse to eat boring rice. Enjoy!

Looking for more delicious side dishes?

Potato and Mushroom Gratin

Creamy Caper Smashed Potatoes

Mushroom Herb Rice

Author:  Compelled to Cook


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Lebanese Rice Pilaf

Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 8 people


  • 2 tbsp ghee or olive oil
  • 3/4 cup vermicelli pasta
  • 2 cups long grain rice like basmati
  • 1 litre chicken broth
  • 1/4 tsp salt
  • 2 tbsp chopped fresh Italian parsley
  • 1/4 cup toasted pine nuts or slivered almonds


  • Heat ghee in a large skillet. Add vermicelli and cook stirring frequently until a deep amber colour.
  • Rinse rice with cool water to remove the excess starch. Drain well and add to the pasta stirring to coat the rice grains in the fat.
  • Add chicken broth and salt. Stir and bring to a simmer. Cover and simmer on low for 15 minutes. Remove from the heat and allow to rest for 5 minutes.
  • Fluff the rice and move it to a serving dish if desired. Garnish with parsley and toasted nuts.