Syrian Rice with Vermicelli

Rinse the rice until the water runs clear; prepare the meat, vegetables, and spices separately.

In a cauldron or wide pot, fry the onion, main protein, or vegetable base until lightly golden.

Add the carrots, dried fruits, spices, or other characteristic ingredients of the recipe; heat for 3–5 minutes.

Pour in the rice in an even layer, then add hot water or broth so that the liquid covers the rice by approximately 1–1.5 cm.

Cook without active stirring until the liquid is absorbed, then cover and bring to a minimum heat.

Let the dish rest for 10 minutes, carefully stir, and serve hot.