This dish is a regular in Syrian and Lebanese homes, eaten alongside meat and vegetable dishes. The bronze, glistening vermicelli add another visual as well as textural dimension to the dish. These tiny vermicelli can be found in Middle-Eastern specialty stores. This dish is also lovely if eaten with a slathering of yoghurt. A Syrian lady taught me the 2:3 for rice:water ratio, which always seems to produce a light and fluffy grain.

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