Roz wa Sha'riyah

Roz wa Sha'riyah Recipe - Vegetarian Rice Dish from Arabia

Region / culture: Arabia | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Roz wa Sha'riyah is a traditional Middle Eastern dish that combines rice and vermicelli noodles for a flavorful and satisfying meal. This dish is simple to make and is perfect for a family dinner or special occasion.

History

Roz wa Sha'riyah has been a staple in Middle Eastern cuisine for centuries. It is believed to have originated in the Levant region and has since spread to other parts of the Middle East. This dish is often served during holidays and celebrations, as it is a symbol of hospitality and abundance.

Ingredients

450 g (1 lb) of long-grain rice
400 ml (14 fl oz) of boiling water
2 tsp of salt
1 tbsp of oil, for frying
50 g (2 oz) of vermicelli
1 tbsp of olive oil

How to prepare

Heat 1 tbsp of oil in a medium frying pan. Crush the vermicelli by hand and fry over medium heat for 1 or 2 minutes.
When the vermicelli becomes brownish, add 150 ml (0.25 pt) of water. Cover the pan and simmer for 2 minutes.
Set aside in the pan.
Wash the rice, drain, and place it in a medium saucepan.
Add 400 ml (14 fl oz) of boiling water, olive oil, and salt. Cover the pan.
Boil for 10 minutes, until the water has evaporated.
Add the cooked vermicelli to the rice by folding it in gently. Cover and simmer for 10 minutes on very low heat.

Variations

Add cooked chickpeas or lentils for added protein and fiber.
Stir in some chopped nuts or dried fruits for a touch of sweetness and crunch.
Use brown rice or quinoa instead of white rice for a healthier alternative.

Cooking Tips & Tricks

Be sure to crush the vermicelli noodles by hand before frying them. This will help them cook evenly and prevent clumping.

- When adding the vermicelli to the rice, be sure to fold it in gently to avoid breaking the noodles.

- For a richer flavor, you can use chicken or vegetable broth instead of water when cooking the rice.

Serving Suggestions

Roz wa Sha'riyah can be served as a main dish or as a side dish alongside grilled meats or vegetables. It pairs well with a fresh salad or yogurt.

Cooking Techniques

The key to making a delicious Roz wa Sha'riyah is to cook the rice and vermicelli slowly over low heat to allow the flavors to meld together.

Ingredient Substitutions

If you don't have vermicelli noodles, you can use angel hair pasta or broken spaghetti instead.

Make Ahead Tips

Roz wa Sha'riyah can be made ahead of time and reheated before serving. Simply store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Roz wa Sha'riyah with fresh herbs, such as parsley or mint, for a pop of color and flavor. Serve it in a decorative serving dish for an elegant presentation.

Pairing Recommendations

Roz wa Sha'riyah pairs well with grilled chicken, lamb, or beef. It also goes well with a side of hummus, tabbouleh, or baba ganoush.

Storage and Reheating Instructions

Store any leftovers of Roz wa Sha'riyah in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Roz wa Sha'riyah contains approximately 250 calories.

Carbohydrates

Each serving of Roz wa Sha'riyah contains approximately 40g of carbohydrates.

Fats

Each serving of Roz wa Sha'riyah contains approximately 5g of fats.

Proteins

Each serving of Roz wa Sha'riyah contains approximately 3g of proteins.

Vitamins and minerals

Roz wa Sha'riyah is a good source of iron, magnesium, and vitamin B6.

Alergens

This recipe contains wheat and gluten.

Summary

Roz wa Sha'riyah is a nutritious dish that is low in fats and calories, making it a healthy option for a meal.

Summary

Roz wa Sha'riyah is a delicious and comforting dish that is perfect for any occasion. With its simple ingredients and easy preparation, it is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was wandering through the bustling streets of Cairo, taking in the sights and sounds of the vibrant city. As I passed by a bustling market, I was drawn to a small booth where a group of women were gathered, chatting and laughing as they prepared a delicious looking dish.

Intrigued, I approached the group and struck up a conversation with the women. They were kind and welcoming, and soon we were chatting like old friends. As we talked, one of the women mentioned a traditional Egyptian dish called Roz wa Sha'riyah, a delectable combination of rice and vermicelli cooked in a flavorful broth.

I was immediately captivated by the description of the dish, and I begged the women to share their recipe with me. They laughed and teased me, telling me that the recipe was a closely guarded secret passed down through generations. But after much cajoling and pleading, they finally relented and agreed to teach me how to make Roz wa Sha'riyah.

I spent the next few hours watching and learning as the women expertly prepared the dish, showing me each step and explaining the importance of using fresh ingredients and cooking with love and care. As the fragrant aroma of the dish filled the air, I knew that I had stumbled upon something truly special.

After the dish was finally ready, the women gathered around a table and invited me to join them for a taste. I eagerly accepted, and as I took my first bite of the creamy rice and tender vermicelli, I was transported to a world of flavors and textures unlike anything I had ever experienced before.

From that moment on, I was determined to master the art of making Roz wa Sha'riyah. I spent countless hours in my own kitchen, experimenting with different ingredients and techniques until I had perfected the dish to my own taste.

Over the years, I have shared this recipe with friends and family, passing on the tradition of Roz wa Sha'riyah to the next generation. Each time I make the dish, I am reminded of that fateful day in Cairo, when I discovered a culinary treasure that has brought me so much joy and satisfaction.

As I sit here now, preparing a steaming pot of Roz wa Sha'riyah for my grandchildren, I am filled with gratitude for the kind women who took me under their wing and shared their recipe with me. I know that this dish will continue to be a cherished part of our family for generations to come, a delicious reminder of the power of food to bring people together and create lasting memories.