Nutty Egyptian Style Rice
Transform your mealtime with the vibrant flavors of Nutty Egyptian Style Rice, a fragrant and satisfying dish that perfectly balances Middle Eastern-inspired spices with irresistible textures. This recipe combines fluffy basmati rice and golden vermicelli noodles with aromatic cinnamon and allspice, all simmered in a rich stock for a warm, comforting base. Topped with toasted almonds, pistachios, pine nuts, and optionally sweet golden raisins, each bite delivers a delightful mix of crunch and sweetness. Perfect as a showstopping side dish or a stand-alone vegetarian option, this dish is finished with a sprinkle of fresh parsley for a burst of color and freshness. Quick to prepare in under 40 minutes, this dish is ideal for dinner parties or elevating your weekday meals.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups Long-grain rice (like basmati)
- 0.5 cups Vermicelli noodles (optional, broken into small pieces)
- 2 tablespoons Unsalted butter
- 1 tablespoons Neutral oil (e.g., vegetable or sunflower)
- 3 cups Chicken or vegetable stock (or water)
- 1 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground allspice
- 0.5 cups Almonds (sliced or slivered)
- 0.25 cups Pistachios (roughly chopped)
- 0.25 cups Pine nuts
- 0.25 cups Golden raisins (optional)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and helps keep the grains separate during cooking. Drain well.
In a large pot or heavy-bottomed pan, heat 1 tablespoon of butter and the oil over medium heat.
Add the vermicelli noodles (if using) and stir constantly until golden brown, about 2 minutes. Be careful not to let them burn.
Add the rice to the pot and stir for another 2 minutes to coat the grains with the butter and oil mixture.
Pour in the chicken or vegetable stock (or water) and add the salt, ground cinnamon, and allspice. Stir to combine.
Cover the pot with a tight-fitting lid, reduce the heat to low, and let the rice cook undisturbed for 18–20 minutes, or until the liquid is fully absorbed and the rice is tender.
While the rice is cooking, toast the nuts. In a small dry skillet over medium heat, add the almonds, pistachios, and pine nuts. Stir frequently for about 3–4 minutes, until they are fragrant and lightly golden. Transfer to a small bowl to prevent over-toasting.
In the same skillet, optionally toss the golden raisins in 1 teaspoon of butter just until plump, about 1–2 minutes. Remove and set aside.
Once the rice is cooked, fluff it gently with a fork and transfer to a serving platter or bowl.
Sprinkle the toasted nuts and plumped raisins over the top. Garnish with fresh parsley, if desired.
Serve warm as a side dish or enjoy on its own!
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.5 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 384 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
