Sauté garlic and cilantro

• Heat the olive oil in a saucepan.
• Add the minced garlic and chopped cilantro and sauté gently until fragrant.

Add the mloukhia

• Add the mloukhia leaves and stir to coat with the garlic and cilantro mixture.
• Season with salt and black pepper.

Build with broth

• Pour in the chicken broth gradually, stirring.
• Simmer until the mloukhia is silky, rich and thickened, adjusting seasoning to taste.

Toast the vermicelli

• Melt the butter in a frying pan.
• Toast the vermicelli noodles until golden.

Cook the vermicelli rice

• Add the rinsed rice and stir to coat with the butter.
• Pour in the water and add salt, then cover and cook until the water is absorbed.
• Fluff with a fork and serve with the mloukhia.