Side Servings

Rooz il faifal (rice with vermicelli noodles)

5 to 7
Easy
15 minutes
30 minutes

This rooz il faifal recipe is by Teddy Zaki, The Great South African Bake Off finalist and creator of  Just Teddy – Fine Boulangerie & Pâtisserie at Hyde Park Corner.
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Ingredients

Method
  • 1 heaped T unsalted butter
  • 3 nests dried vermicelli noodles, crushed
  • 500 g rice
  • 6 cups water
  • 2 t sea salt

Method

Ingredients

1. Melt the butter in a saucepan.

2. Add the crushed vermicelli and braise slowly over a low heat until golden brown, stirring continuously with a wooden spoon.

3. Add the rice, water and salt, and stir well. Increase the heat and simmer until the rice is cooked. Fluff with a fork before serving.

Find more rice recipes here.

Photographs: Elsa Young
Production: Abigail Donnelly
Teddy Zaki

Recipe by: Teddy Zaki

Teddy Zaki is the creator of Just Teddy – Fine Boulangerie & Pâtisserie at Hyde Park Corner, known for its luxe blend of French and Middle Eastern cuisine. The chef and pâtissier is the author of Just Teddy – Petals from Paris and was also a finalist on The Great South African Bake Off. Follow him on Instagram @just___teddy.

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