If you thought rice was boring, you haven’t tried this Lebanese spiced rice! It’s easy enough to make on a weeknight but fancy enough to serve at dinner parties. I grew up with this rice and I have to admit, my favourite part is the crunchy toasted nuts on top! It’s the perfect match for the soft rice underneath.
I grew up with my mom making this rice usually for Thanksgiving dinner or Eids. It’s super easy to make but full of flavour.
WHAT IS SPICED RICE?
This rice is a one pot meal. Rice is mixed with ground beef (or lamb), Lebanese 7 spices and cinnamon. It’s a popular dish in Middle Eastern countries.
HOW DO I MAKE IT?
You’ll want to start by washing the rice really well until the water runs clear. Some people like to soak the rice depending on the rice but there’s no need to soak the rice for this recipe. In a pot you’ll cook the ground beef and spices first then add butter until everything is combined. Then the rice goes in. It’s important to mix the rice for a minute or two with the ground beef so ensure every grain of rice has some of the butter coating it. This will result in perfect fluffy rice that doesn’t stick together.
Water is then added to the pot. Once it comes to a boil, cover with the lid and lower the heat to the lowest setting until the water has absorbed completely.
TIPS FOR MAKING THE RICE:
1. Rinse your rice really well until the water runs clear.
2. Don’t use short grain rice for this dish. Long grain such as basmati is great for this recipe.
Ingredients
1/2 kg ground beef
2 cups basmati rice
3.5 cups chicken broth or water
1 tsp cinnamon
1 tsp 7 spices (or all spice)
1 tsp salt
1 tbsp olive oil
1 tbsp butter
1/2 cup almonds or any nut of your choice
Instructions
In a pot heat olive oil.
Add ground beef and cook until just about cooked then add the butter, rice & spices.
Stir rice to make sure each grain has some oil/butter coating it.
Add the broth or water and bring to a boil.
Cover and lower heat to low. Cook for roughly 10 min (if using basmati rice).
Set aside keeping the lid in place.
In a small skillet melt 2 tbsp butter with ½ cup slivered almonds. Stir often to brown on all sides.
Transfer the rice to a Bundt pan pressing down to compact it together.
Place a platter over top and flip the Bundt pan onto the platter.
Garnish with tastes almonds and chopped parsley (optional).