Lebanese Spiced Rice Pilaf

By The Lebanese Plate · 60 min

Ingredients

Instructions

1. Rinse the rice well in a fine mesh strainer until the water runs clear.
2. Heat the olive oil in a medium saucepan, add the diced onion and cook until translucent. Add the minced lamb and stir, breaking it up, until fully cooked through.
3. Add the rice and stir over medium heat for 2 minutes.
4. Add the salt, baharat, cinnamon stick and water. Bring to the boil.
5. As soon as it boils, reduce the heat to low, cover and simmer for 10 minutes. Do not lift the lid.
6. Turn off the heat and leave covered for a further 15 minutes.
7. In a hot frying pan, melt the butter with the extra olive oil. Lower to medium, add the almonds and pine nuts, and cook until they just start to change colour and turn golden brown, about a minute or two.
8. Remove the lid from the rice and take out the cinnamon stick. Serve topped with the toasted almonds and pine nuts.

Summarized from The Lebanese Plate's video. Watch it for the details.

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OnionRiceAlmondPine nutGround lamb