Jerusalem Rice Recipe: Middle Eastern Spiced Pilaf With Toasted Vermicelli

This Middle Eastern pilaf transforms simple rice into a fragrant, nutty masterpiece with toasted vermicelli and warm spices. The technique is straightforward but yields restaurant-quality results every time.

Golden vermicelli is lightly toasted until fragrant, then simmered with basmati rice in a spiced broth. The rice absorbs the flavors, creating a dish that’s both comforting and elegant.

What emerges is fluffy, aromatic rice with delicate vermicelli threads throughout. The spices add warmth without overpowering, making this a versatile side for any meal.

Perfect with grilled meats, roasted vegetables, or as a standalone dish. Here’s how to make it.

Ingredients for Jerusalem Rice

Basmati rice, warm spices, and golden vermicelli create this aromatic Middle Eastern pilaf with restaurant-quality results.

The vermicelli is non-negotiable for authentic texture—look for thin, golden strands in the international aisle or Middle Eastern markets. Basmati rice is traditional, but jasmine works in a pinch (just rinse it well). For the spices, Penzeys offers exceptional quality, though bulk bins at natural food stores are a solid budget-friendly alternative. The allspice is key—don’t skip it.

No chicken stock? Vegetable broth with a pinch of Mushroom powder adds depth. For a vegan version, swap butter for extra-virgin olive oil. Missing a spice? Pumpkin pie spice at half the amount can stand in for the cinnamon-allspice combo. Almonds can be omitted, but they add a delightful crunch (cashews work too).

Cooked pilaf keeps well in the fridge for 3-4 days in an airtight container. Reheat with a splash of water to restore moisture. The toasted vermicelli and almonds are best added fresh, so store them separately if prepping ahead. Freezes beautifully for up to 3 months.

Step-by-Step Instructions for Jerusalem Rice

Master this Middle Eastern technique for perfectly spiced rice with crisp vermicelli every time.

Step 1: Toast the Vermicelli and Almonds

Heat 2 tablespoons of the extra-virgin olive oil in a large pot over medium heat. Add the 0.5 cup vermicelli noodles and cook, stirring constantly, for 2-3 minutes until deep golden brown and fragrant. Watch closely—the noodles burn quickly once they start browning.

Transfer the toasted vermicelli to a plate and set aside. In the same pot, add the remaining 1 tablespoon extra-virgin olive oil and the 0.25 cup slivered almonds. Toast for 1-2 minutes until the almonds are lightly golden, then remove and set aside with the vermicelli.

Step 2: Sauté Aromatics and Spices

Return the pot to medium heat and add the 2 tablespoons unsalted butter. Once melted, add the finely diced yellow onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent.

Stir in the 0.5 teaspoon ground cinnamon, 0.5 teaspoon ground allspice, and 0.25 teaspoon ground cumin. Cook for 30 seconds until the spices release their aroma and become fragrant. This blooming step deepens their flavor.

Step 3: Cook the Rice with Stock and Vermicelli

Add the toasted vermicelli back to the pot along with the 1.5 cups basmati rice. Stir to coat the rice and vermicelli in the spiced butter and onion mixture for 30 seconds. This initial toasting enhances the nutty flavor of the rice.

Pour in the 2.5 cups chicken stock, add the 1 whole bay leaf, 1.25 teaspoons kosher salt, and 0.5 teaspoon freshly ground black pepper. Stir once to distribute the ingredients, then bring to a boil over high heat.

Step 4: Simmer and Steam to Perfection

Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes. Do not stir during this time—steam is building beneath the rice, and stirring would break the fragile grains.

After 15 minutes, remove the pot from heat and let it sit, covered, for an additional 10 minutes. This resting period allows the rice to steam in its own moisture, ensuring even cooking and fluffy texture. Resist the urge to peek—every bit of steam matters.

Step 5: Fluff and Garnish for Serving

Discard the bay leaf and gently fluff the rice with a fork, lifting from the bottom to separate the grains without crushing them. The vermicelli should form a crisp, golden layer at the bottom of the pot.

Transfer the rice to a serving platter and top with the toasted slivered almonds and 0.25 cup chopped fresh parsley. The contrast of textures—crunchy almonds, crisp vermicelli, and tender rice—makes this dish exceptional. Serve immediately while hot.

Regional Styles of jerusalem rice

Levantine Tradition

This version stays true to Palestinian roots with ceylon cinnamon and allspice as the star spices. I learned this from my Jerusalem-born neighbor who insists on toasting the vermicelli until it’s nearly burnt for maximum nuttiness. The rice is always fluffy, never mushy. 💛

Turkish Influence

Across the border, they add currants and pine nuts for sweetness and crunch. The vermicelli is often replaced with orzo pasta, and a pinch of sumac brightens the dish. I love this variation for its balance of textures.

Persian Adaptation

Called reshteh polow, this style layers thin egg noodles instead of vermicelli. Saffron-infused butter and cardamom pods are stirred into the rice before steaming. The result is a stunning golden pilaf with complex aroma.

Lebanese Style

Here, the focus is on 7-spice blend (baharat) which includes black pepper, cloves, and nutmeg. The rice is often cooked with chickpeas for extra heartiness. I find this version particularly comforting on chilly evenings.

Israeli Street Food

Vendors serve this with chopped cucumbers and tomatoes mixed in after cooking. The addition of lemon zest gives it a fresh, bright finish. This is how I first tried the dish at a Tel Aviv market. ✨

Home Cook Tips

For any regional style, always rinse your basmati rice until water runs clear. The vermicelli should be toasted to a deep amber color. I recommend Diamond Crystal salt for the most consistent seasoning.

Frequently Asked Questions