There are dishes that show off. And then there are dishes that quietly show up. Roz bil shareya is the latter. It’s not flashy, but in every Egyptian home, it’s the rice that hugs the rest of the meal. The dependable sidekick to molokhia, the base under kofta, the simple something that ties it all together.

It’s also one of the first things I ever learned to cook with my mom—measuring rice by the cup, toasting the vermicelli just right, and letting the steam do its magic. These little rituals of browning noodles and fluffing grains are stitched into my memory like embroidery on a family tablecloth.

Roz bil shareya was on the table again at this year’s Shami Immigration Day dinner party. It’s humble, yes, but when done well—chef’s kiss. Perfectly golden vermicelli, soft and fragrant rice, buttery and salty in all the right ways. And perfect next to any protein.

If you're looking for a side dish that brings comfort and connection, this is it.

✨ Why It's just plain good for you:

Rice offers easy-to-digest complex carbs to support energy
Butter or ghee provides fat-soluble vitamins A, D, and E—important for hormone balance.
Minimal & Nourishing: Just 4-5 ingredients, all recognizable and whole.
Flexible Base: Pair it with grilled veggies in spring, stewed lentils in fall, or roasted chicken any time of year.
Zero Waste: Uses ingredients you likely already have in your pantry. I always keep rice and vermicelli on hand.

🍴 Roz bil Shareya (Egyptian Vermicelli Rice)

Serves: 4–6
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Ingredients:

1 cup long grain white rice (rinsed and drained)
½ cup vermicelli noodles, broken into 1–2 inch pieces
2 tablespoons butter or ghee
1 ¾ cups water or broth
½ teaspoon salt (adjust to taste)

Instructions:

Rinse the Rice:
Rinse rice under cold water until the water runs clear. Drain and set aside.
Toast the Vermicelli:
In a medium pot, melt butter over medium heat. Add vermicelli and stir constantly until golden brown—this happens fast, so don’t walk away!
Add Rice & Liquid:
Add the rinsed rice to the pot, stir to coat with the butter and vermicelli. Add salt and water (or broth), and bring to a boil.
Simmer & Steam:
Once boiling, lower the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it cook for 15 minutes. No peeking!
Fluff & Serve:
Turn off the heat and let it sit (still covered) for 5 more minutes. Fluff with a fork before serving.

🍽️ Meal Prep Tip:

Roz bil shareya stores beautifully in the fridge for up to 5 days. Reheat gently with a splash of water to bring it back to life. I love making a double batch to serve with roasted chicken, sautéed greens, or leftover stew throughout the week.

💛 Final Thought:

Roz bil shareya might not steal the spotlight, but it’s the soul of so many Egyptian meals. I love watching friends try it for the first time—usually going back for seconds, forkful after forkful. Simple food, made with care, has that kind of power.

If you try this recipe, tag me on Instagram @egypsy_—I’d love to see how you serve it!