Baked Iraqi Rice Pilaf with Vermicelli and Toasted Almonds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy baked rice pilaf studded with toasted vermicelli noodles and crunchy almonds, a classic Middle Eastern side dish. This middle eastern-inspired rice & grains 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

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Instructions

  1. Step 1: Rinse 2 cups basmati rice under cold water until water runs clear, then soak in warm water for 20 minutes before draining.
  2. 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.
  3. Step 3: Add the drained rice to the skillet with toasted vermicelli. Stir for 2 minutes to coat rice with butter and toast lightly.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7: Fluff the baked rice gently with a fork and garnish with toasted almonds before serving.

Frequently asked questions

How long does Baked Iraqi Rice Pilaf with Vermicelli and Toasted Almonds take to make?

Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Iraqi Rice Pilaf with Vermicelli and Toasted Almonds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basmati rice from drying out.

Can I substitute ingredients in Baked Iraqi Rice Pilaf with Vermicelli and Toasted Almonds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Iraqi Rice Pilaf with Vermicelli and Toasted Almonds for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Iraqi Rice Pilaf with Vermicelli and Toasted Almonds?

Middle Eastern rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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