Timman sha’riyah (تمن شعرية) is a traditional Iraqi side dish made of rice and fried vermicelli noodles. In Iraqi cuisine, it accompanies most stewed meat and vegetable dishes. Although variations of rice with noodles are found throughout the Arab world, the name *timman* and the specifics of its preparation place this dish firmly within the gastronomic context of Iraq and the region of former Mesopotamia.
In other Middle Eastern countries (the Levant, Egypt), an identical or very similar dish is called ruz bil sha’riyeh (رز بالشعيرية).
The name of the dish comes directly from the Iraqi dialect of Arabic and differs from the terminology used in neighboring states:
- Timman (تمن): means rice in Iraq. Most other Arab countries (such as Egypt, Syria, or Lebanon) use the standard Arabic term *ruz* for rice. The origin of the word *timman* is not linguistically fully clarified; some theories connect it to the historical cultivation of rice in the southern marshes of Iraq.
- Sha’riyah (شعرية): means vermicelli or angel hair noodles. The word comes from the Arabic root *sha’r* (hair) and refers to the thin shape of the pasta.
The resulting dish stands out for the visual contrast between the snow-white rice and the brown noodles. The texture is loose, fluffy, and the individual grains do not stick together.
In Iraqi gastronomy, timman sha’riyah plays a significant role. It is rarely consumed on its own. It serves as a neutral, yet flavorfully interesting side dish for dishes with rich sauce, which are called margah (or maraq) in Iraq.
On festive occasions or family celebrations, the surface of the rice is often garnished. Cooks use almonds toasted in oil, pine nuts, or raisins (kishmish) to add texture and a festive look to the dish.
I grew particularly fond of timman sha’riyah in Kurdistan, where they masterfully used local Kurdish rice in the recipe.
Bon appétit!
