So I've tried a few recipes online to make the yummy rice/vermicelli dish served at Lebanese restaurants across the city ( my favorite is Shwarma Palace at Bank and Hunt Club); but I'm just not getting there. I've been sautéing my vermicelli in butter until its quite dark, then adding basmati rice and sautéing it for a few minutes, then adding water and bullion or chicken broth. I have the right texture, but the flavor is lacking. Any ideas?
I'm not familiar with that particular version but when I've done rice like this I will also sauté (almost to caramelized) onions just before adding the rice to sauté and then continue. I've found it adds quite a bit of flavour.
karey