Ingredients
Scale
- 3 tablespoon oil or ghee
- 1 onion diced
- 2 – 4 cloves garlic crushed
- 1 tablespoon baharat spice mix or all spice or a bit of both
- 1 heaped tsp cumin powder
- ¼ teaspoon ground cinnamon
- 1 ½ teaspoon smoked paprika
- 1 teaspoon onion powder
- 2 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups rice soaked for 30 minutes
- 4 cups chicken stock or water
- 1 tablespoon butter
- 3 tablespoon pine nuts
Instructions
- Heat oil in a pot. Add onions and cook until soft and golden brown, about 10 minutes. Add crushed garlic and cook briefly.
- Add minced lamb or beef, breaking it up with a wooden spoon. Cook on medium-high until browned, about 7-10 minutes.
- Stir in all spices, salt, and pepper. Cook until fragrant, about 2-3 minutes.
- Add soaked rice and stir to coat with the mixture. Pour in stock and bring to a boil. Cover and simmer on low heat for 15-20 minutes or until rice is tender. Leave covered for 10 minutes after cooking.
- Stir in butter and fluff the rice gently.
- Toast pine nuts in a pan until golden. Serve the rice topped with toasted pine nuts.
Last Step:
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Feel free to adjust the spices according to your preference.
This dish pairs well with a simple salad or yogurt for a complete meal.
- Prep Time: 40 minutes
- Cook Time: 85 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg