Persian Rice with Vermicelli
Dami-e Berenj is a classic Persian rice dish where rice is cooked with golden, toasted vermicelli noodles, creating a fragrant and fluffy base for many Iranian meals. The key ingredients are long-grain rice (often basmati), thin vermicelli, butter or oil, and sometimes a pinch of saffron for color and aroma. It's a staple side dish found in homes and restaurants throughout Iran.
🍽️ Nutrition at a glance
As a rice-based dish, it is primarily a source of carbohydrates for energy, with a moderate amount of fat from the butter or oil used to toast the vermicelli. A typical serving provides a good source of energy and small amounts of iron and B vitamins from the enriched rice and vermicelli, with a rough ballpark of 300-400 calories per standard serving.
Nutrition breakdown
| Calories | 290 kcal |
| Protein | 5.5 g |
| Carbs | 52 g |
| Fat | 7.5 g |
| Fiber | 1.2 g |
| Sugar | 0.5 g |
| Sodium | 420 mg |
| Potassium | 110 mg |
| Iron | 1.8 mg |
| Magnesium | 25 mg |
| Phosphorus | 85 mg |
| Thiamin (B1) | 0.15 mg |
| Niacin (B3) | 2.5 mg |
| Folate | 45 mcg |
| Manganese | 0.7 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The unique technique of toasting the vermicelli in fat before cooking it with the rice not only adds a delightful nutty flavor and visual appeal with its golden strands but also helps keep the rice grains separate and fluffy. Nutritionally, the combination of rice and wheat-based vermicelli creates a complementary protein profile, making this simple side dish more satisfying.
