Baked Iraqi Rice Pilaf with Vermicelli and Toasted Almonds

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy baked rice pilaf studded with toasted vermicelli noodles and crunchy almonds, a classic Middle Eastern side dish. This Middle Eastern-inspired rice and grain recipe, ready in about 65 minutes, pairs basmati rice, butter, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 40 min Serves 6 Middle Eastern cuisine 250 cal/serving

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Ingredients

2 cups basmati rice
1/2 cup vermicelli noodles, broken into 1-inch pieces
3 tbsp butter
3 1/2 cups water
1 tsp salt
1/3 cup whole almonds, sliced
1/4 tsp ground cinnamon
1/8 tsp ground allspice

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Instructions

Step 1: Rinse 2 cups basmati rice under cold water until water runs clear, then soak in warm water for 20 minutes before draining.
Step 2: In a large skillet over medium heat, melt 3 tbsp butter. Add 1/2 cup broken vermicelli noodles and toast, stirring constantly, for 3-4 minutes until golden brown and fragrant.
Step 3: Add the drained rice to the skillet with toasted vermicelli. Stir for 2 minutes to coat rice with butter and toast lightly.
Step 4: Transfer the rice and vermicelli mixture to a 9x13-inch baking dish. Pour in 3 1/2 cups water and sprinkle 1 tsp salt, 1/4 tsp ground cinnamon, and 1/8 tsp ground allspice evenly over the top.
Step 5: Cover tightly with foil and bake in a preheated 350°F oven for 35-40 minutes until rice is tender and water absorbed.
Step 6: While rice bakes, toast 1/3 cup sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden, shaking frequently to prevent burning.
Step 7: Fluff the baked rice gently with a fork and garnish with toasted almonds before serving.