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Rice pilaf with noodles, almonds and barberries

A Middle-Eastern inspired banquet dish recipe from Australian Gourmet Traveller for rice pilaf with noodles, almonds and barberries, by chef Joseph Abboud.

By Joseph Abboud
  • Serves 6
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  • 500 gm basmati rice
  • 2 tbsp ground ginger
  • 2 tbsp ground allspice
  • 1 tbsp olive oil
  • 100 gm vermicelli noodles, coarsely broken into pieces
  • 50 gm ghee (5 tbsp)
  • 20 gm barberries, rinsed and soaked in cold water for 5 minutes (see note)
  • 100 gm flaked almonds, pan fried in olive oil until golden


  • 1
    Rinse basmati rice under cold running water until water runs clear, then soak in salted cold water for at least 2 hours. Heat oil in a saucepan, add vermicelli and cook, stirring and breaking up with a spoon, over medium heat for 10 minutes or until noodles turn dark brown, then set aside.
  • 2
    In a wide pot, combine rice, spices and enough water to cover rice by 15mm. Cover pot and bring to the boil over medium-high heat. Add noodles to rice, stir to combine, cover and cook on low heat for 12 minutes or until liquid is absorbed and rice tender.
  • 3
    Melt ghee in a frying pan over medium heat, add drained barberries and sauté until warmed through. Fold almonds through rice, spoon into a bowl, scatter over barberries and serve.


Note Barberries are sour red berries used in Middle Eastern cooking. They're available from Middle Eastern and specialty food stores.

  • Author: Joseph Abboud