Lebanese Rice with Meat

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground lamb

Ground turkey is leaner, while ground lamb is often less expensive.

long-grain rice

🥗Healthier: quinoa

💰Cheaper: short-grain rice

Quinoa is higher in protein, while short-grain rice is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is cost-effective.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: slivered almonds

Sunflower seeds are lower in calories, while slivered almonds are more budget-friendly.

Wash the lamb meat under running cold water and drain.

Transfer the meat to a large stockpot and cover with water to fully submerge.

Cook over medium to high heat, skimming off the scum as it appears.

Once boiling, add cinnamon stick, cardamom pod, and bay leaves.

Reduce heat to low, cover, and simmer for 4 to 5 hours until the meat falls off the bone.

Strain the broth and save it.

Transfer the meat to a dish to cool down.

Rinse the rice under running cold water and drain.

Heat olive oil and butter in a skillet and add the pine nuts, cooking until golden.

Remove pine nuts with a slotted spoon and transfer to a plate lined with paper towels.

Repeat with the almonds.

Transfer the fats from cooking the nuts to a large stockpot and add ground meat, cooking until moisture evaporates and meat begins to brown.

Add the drained rice and stir for 1 minute.

Add 4 and 1/2 cups of the prepared meat broth, salt, cinnamon powder, and seven spice.

Once boiling, cover the stockpot, reduce heat to very low, and simmer for 25 to 30 minutes without disturbing the steam.

Transfer the cooked meat to a baking tray, cover with aluminum foil, and warm for 10 minutes before deboning.

Fluff the rice with a fork and transfer to a large serving platter.

Arrange the meat pieces on top of the rice and garnish with almonds and pine nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens