Instructions

1. 1
   In a medium-sized saucepan, heat the butter or olive oil over medium heat.
2. 2
   Add the vermicelli noodles to the saucepan and toast them until they turn golden brown, stirring constantly to prevent burning.
3. 3
   Once the vermicelli is toasted, add the long-grain rice to the saucepan and stir to combine it with the noodles.
4. 4
   Pour in the water or vegetable broth and add salt to taste. Stir gently to distribute the ingredients evenly.
5. 5
   Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the saucepan with a lid.
6. 6
   Allow the rice to simmer for about 15–20 minutes, or until the liquid is absorbed and the rice is tender.
7. 7
   Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to steam.
8. 8
   Fluff the rice with a fork, mixing in the toasted vermicelli noodles evenly.
9. 9
   Transfer the to a serving dish and garnish with fresh herbs, if desired.
10. 10
    Serve the rice as a delicious side dish alongside your favorite Egyptian main courses.