Lebanese spicy and slightly sweet rice with vermicelli

Recipe by Damaris Beems
0.0 from 0 votes
Course: Main, Side dishCuisine: Lebanese, Arabic, Middle East




Cooking time


Total time



This is a very Lebanese way of preparing rice. First you bake the vermicelli, you add the Lebanese seven spice powder. Then cook the rice, sweeten it with a little agave syrup and let it rest. Sprinkle some fried slivered almonds on top and you have a delicious side dish on the table. Rice like you’ve never eaten before, but which you will probably put on the table much more often after today.


  • 150 gram vermicelli

  • 500 gram basmati rice

  • 1,5 table spoon seven spice powder

  • 75 ml agave syrup

  • 75 gram slivered almonds

  • olive oil

  • salt and pepper

Cooking time

  • Heat the olive oil in a pan and fry the vermicelli until brown. It should really brown, but not burn. Stir now and then.
    Then add the seven spice powder and stir well. Add the rice and stir it well in the pan. Each grain may come into contact with the herbs and the oil. Then add as much water as needed to this rice. Bring the water to a boil, stir well. When the water is hot, you can add the agave syrup and stir well into the rice.
  • Lower the heat and let the rice cook. Turn off the heat after 10 minutes and let the rice rest well with the lid on the pan. Wrapped in a blanket if you wish.
    Meanwhile, toast the almonds until light brown.
  • Serve the rice topped with the toasted almonds.

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