. "Lebanese rice, Egyptian-style rice"@en . . "\u0671\u0644\u0652\u0623\u064E\u0631\u064F\u0632\u064F\u0651 \u0628\u0650\u0671\u0644\u0634\u064F\u0651\u0639\u064E\u064A\u0652\u0631\u0650\u064A\u064E\u0651\u0629\u0650"@en . . . . . . . . . . . . . . . . "Arroz \u00E1rabe"@es . . "270"^^ . . . . . . . . . . . . "Arabic rice"@en . . . . . . . . . "Rice with vermicelli"@en . . . . . "El arroz \u00E1rabe o arroz con fideos (en \u00E1rabe, \u0631\u0632 \u0628\u0627\u0644\u0634\u0639\u0631\u064A\u0629 ruz bish-sha\u0295riah \u00ABarroz con fideos\u00BB; en turco, \u015Fehriyeli pirin\u00E7 pilav\u0131) es una muy tradicional preparaci\u00F3n del arroz en Oriente Medio, variante de la m\u00E1s sencilla receta de arroz blanco, pero agregando fideos ligeramente tostados. El m\u00E9todo de cocci\u00F3n del arroz es conocido como pilaf,\u200B por el cual el arroz queda esponjoso, ligero y no se adhiere. La trajo consigo esta forma de hacer el arroz a esta \u00E1rea, donde hoy en d\u00EDa es com\u00FAn en algunas regiones, especialmente durante Navidad.\u200B En Latinoam\u00E9rica, el arroz con fideos es popular en la gastronom\u00EDa colombiana,\u200B dominicana,\u200B peruana\u200B y chilena.[cita requerida] En estos pa\u00EDses, adem\u00E1s de fideos, el arroz suele incluir otros alimentos como pasas, almendras, etc."@es . . . . . . . . "ar"@en . . . . . . . "Rice with vermicelli"@en . . . . . . . . . . "clarified butter or olive oil, salt, water"@en . . . . . . . "Arabic cuisine" . . . "Lebanese rice, Egyptian-style rice"@en . "rice\u00A0and vermicelli"@en . . "rice\u00A0andvermicelli" . . "9794"^^ . . . . "70309813"^^ . . "Arabic rice or rice with vermicelli (in Classical Arabic: \u0671\u0644\u0652\u0623\u064E\u0631\u064F\u0632\u064F\u0651 \u0628\u0650\u0671\u0644\u0634\u064F\u0651\u0639\u064E\u064A\u0652\u0631\u0650\u064A\u064E\u0651\u0629\u0650; Al-Aruzz bi-sh-shu'ayriyyat, in Lebanese Arabic: Rizz bi-sh-sh\u02BFayriyyeh \"rice with vermicelli\"; in Turkish, \u015Fehriyeli pirin\u00E7 pilav\u0131) is a traditional preparation of rice in the Middle East, a variant of the simpler cooked rice recipe, but adding lightly toasted vermicelli (tiny noodles). The rice cooking method is known as pilaf, by which the rice is fluffy, light and does not stick. Traditionally, a long-grain rice, such as basmati or jasmine, is used, although short-grain rice, such as bomba or (\"Egyptian\"), can be used perfectly. Brown rice can also be used. The vermicelli used is the finest variety of noodles, called \u015Fehriye in Turkey, or shariyah (\u0634\u0639\u0631\u064A\u0629) in Arab countries, pastina or cappellini in Italy, and cabello de angel in Spain. They are a finer variety than spaghetti. As a fat agent, clarified butter is usually used, called in Arabic samneh (\u0633\u0645\u0646\u0629), better known internationally as ghee. Failing that, ordinary butter or olive oil can be used. A multitude of ingredients of all kinds can be added to the basic recipe, depending on each region, and even on each home: raisins and pine nuts,\u200B garlic\u200B or onion, almonds, etc. Arab immigration to the Americas brought this way of making rice to this area, where today it is common in some regions, especially during Christmas. In Hispanic America, the arroz \u00E1rabe or arroz con fideos is popular in the traditional cuisine of Colombia, Dominican Republic, the Peru and Chile."@en . . . . . "Arabic rice or rice with vermicelli (in Classical Arabic: \u0671\u0644\u0652\u0623\u064E\u0631\u064F\u0632\u064F\u0651 \u0628\u0650\u0671\u0644\u0634\u064F\u0651\u0639\u064E\u064A\u0652\u0631\u0650\u064A\u064E\u0651\u0629\u0650; Al-Aruzz bi-sh-shu'ayriyyat, in Lebanese Arabic: Rizz bi-sh-sh\u02BFayriyyeh \"rice with vermicelli\"; in Turkish, \u015Fehriyeli pirin\u00E7 pilav\u0131) is a traditional preparation of rice in the Middle East, a variant of the simpler cooked rice recipe, but adding lightly toasted vermicelli (tiny noodles). The rice cooking method is known as pilaf, by which the rice is fluffy, light and does not stick. Traditionally, a long-grain rice, such as basmati or jasmine, is used, although short-grain rice, such as bomba or (\"Egyptian\"), can be used perfectly. Brown rice can also be used."@en . . "1121520555"^^ . . . "staple dish"@en . . "El arroz \u00E1rabe o arroz con fideos (en \u00E1rabe, \u0631\u0632 \u0628\u0627\u0644\u0634\u0639\u0631\u064A\u0629 ruz bish-sha\u0295riah \u00ABarroz con fideos\u00BB; en turco, \u015Fehriyeli pirin\u00E7 pilav\u0131) es una muy tradicional preparaci\u00F3n del arroz en Oriente Medio, variante de la m\u00E1s sencilla receta de arroz blanco, pero agregando fideos ligeramente tostados. El m\u00E9todo de cocci\u00F3n del arroz es conocido como pilaf,\u200B por el cual el arroz queda esponjoso, ligero y no se adhiere."@es .