Levantine cuisine · Dough, Pasta & Rice

Ruz bi Lahme wa Snoubar

Spiced rice with ground lamb, toasted pine nuts and almonds, rounded off with cinnamon and baharat.

Ingredients · for 4 servings

• 300 g long-grain rice
• 400 g ground lamb
• 1 onion
• 50 g pine nuts
• 50 g almonds (blanched)
• 2 tsp baharat (seven-spice blend)
• 1/2 tsp cinnamon
• 50 g butter
• 2 tbsp olive oil
• 600 ml meat stock
• Salt, pepper

Instructions

1. Wash the rice several times until the water runs clear and drain for 10 min.; finely dice the onion.
2. Melt 20 g butter in a pan and toast the pine nuts and almonds over medium heat, stirring, for 3–4 min. until golden, then remove and set aside.
3. In the same fat, fry the ground lamb with the olive oil vigorously for 8 min. until the liquid has evaporated and brown crumbs form, then add the onion and fry for 4 min. more.
4. Stir in the baharat, cinnamon, salt and pepper and toast for 1 min. until the meat smells fragrant.
5. Add the remaining butter and the drained rice, toast for 1 min., pour in the hot stock and let swell covered over the lowest heat for 15 min.
6. Let rest for 10 min., fluff the rice with a fork, turn out onto a platter and serve sprinkled with the toasted nuts.