Roz bil Shaghria

Rice with Vermicelli

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

A rice and vermicelli dish, eaten in many countries on the second night of the New Year ‘so that one’s employment may be prolonged and multiplied’ like the vermicelli, or, as some say ‘so that one may be prolific and beget many children’. Chick peas are not usually included but they make an interesting addition.


  • cups (375 g/12 oz) long-grain rice
  • 120


Wash the rice in boiling water, then rinse in cold water and drain well. Boil the soaked chick peas in a fresh portion of water until very tender (about 1 hour or more, according to their age and quality).

Fry the onion in butter mixed with oil (or in 60 g (