Shehrehi Yeghintz (Armenian Rice with Vermicelli)

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This Armenian Rice with Vermicelli (Shehrehi Yeghintz) can be thrown together with ingredients that I almost guarantee are already in your pantry. Rice and noodles are browned in butter then covered in chicken stock and left to simmer for 15 minutes. A taste of Armenia has never been so easy!

Lean in real close, my friend; I have a secret to tell you.

I’m about to share something that will change your life, your cooking, and… I don’t know, your view of the world, probably.

You know how sometimes you eat a dish that just SCREAMS to you? Like, you know that it looks like any old side dish, but when you put a forkful in your mouth, you can literally hear the heavens sing. A dish so good that when you think about it, you can actually feel your mouth filling with saliva.

Armenian church with yellow background

What is it that makes some broccoli taste like feet and other broccoli the actual best thing that you’ve eaten all year? How is it that your white rice can go from being bland and boring to flavorful and exciting? I can tell you right now…

Are you ready? I’m about to blow your mind.


Okay, so that maaayyyybe wasn’t as secretive as I made it out to be. In fact, it’s pretty obvious. But I’m telling you this: it’s obvious because it’s true.

Trust me, I’m kind of a freak about eating healthy food. When I’m not eating a meal from every country in the world, most of my meals consist of protein, vegetables, and a healthy carb. I try to stick with healthy fats like olive oil, so butter doesn’t normally make it on my plate. But let me tell ya, when I’m trying to impress with my cooking skills, the secret is butter… ALL DAY LONG.

There’s just something about butter that amps up any dish, and this Armenian Rice with Vermicelli is no different. Put some plain white rice and noodles on the stove and boil them for 15 minutes and you’ll get a boring, mushy, disappointment of a meal. But brown those noodles and rice in butter first and holy moly, now you’ve changed the game.

I’ve never really liked plain white rice, but this Armenian Rice with Vermicelli recipe has changed that for good. I swear, I could sit on the couch with this pot in my lap and eat the whole thing in one sitting. In fact, I might do just that!

Experiment with butter and feel the magic, my friends. You won’t regret it.

Shehrehi Yeghintz (Armenian Rice with Vermicelli)

Rice and noodles are browned in butter and then boiled to make this amazing Armenian side dish. Simple, quick, inexpensive, and a cultural experience. What more could you want?! 

Course Side Dish
Cook Time 20 minutes
Servings 4 people


  • 2 tbsp butter ghee if vegan
  • 1.75 oz fine vermicelli noodles broken into smaller pieces
  • 3/4 cup long-grain white rice
  • 1 3/4 cup chicken stock vegetable stock if vegetarian/vegan
  • 3/4 tsp salt


  1. Melt the butter in a medium-sized saucepan. 

  2. Add the noodles to the butter and stir for about 5 minutes, until the noodles begin to brown. 

  3. Add the rice, and stir again for five minutes. 

  4. Add the stock and bring to a boil. Cover the pot with a lid, reduce heat to low, and allow rice and noodles to simmer for about 15 minutes. Do not open the lid or stir. 

  5. Turn off heat and leave covered for 5 minutes. Fluff with a fork before serving. Enjoy! 

Recipe Notes

Recipe adapted from The Complete Middle Eastern Cookbook by Tess Mallos. 

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