Roz Mermah

Method

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1. Melt the butter in a heavy pan over medium heat.

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2. Add the broken vermicelli and stir constantly for 4 minutes, until every piece is the colour of strong tea. Do not walk away from it.

   Mark done Start 4 min timer

3. Add the drained rice and turn it in the butter for 2 minutes until the grains look glossy.

   Mark done Start 2 min timer

4. Pour in the hot water or stock and add the salt. Stir once, and once only.

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5. Bring to a full boil, then cover and cook on the lowest possible heat 15 minutes without lifting the lid.

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6. Take off the heat and leave covered for a further 10 minutes.

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7. Fork it through gently, lifting rather than stirring, and serve.

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Chef’s Tips

• Brown the vermicelli to a real colour. Pale means no flavour.
• Stir once after the liquid goes in, then never again.
• Ten minutes covered off the heat is part of the cooking, not a rest.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Bamia masreya
• Torly
• Kofta masreya

Storage & Reheating

Refrigerated for 3 days. Reheat covered with a splash of water. It freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.