Lebanese nut rice

Lebanese nut rice

By
From
New Middle Eastern Food
Serves
4-6
Photographer
Mark Roper

One of our very favourite rice dishes, this cinnamon-scented Lebanese classic is good enough to eat on its own, with lashings of yoghurt as an accompaniment. It’s a little bit of an extravagant dish, given the quantities of nuts used as garnish, but well worth every cent for the crunch and flavour they add. Serve as an accompaniment to all kinds of roasts—and especially with a festive whole baby roast lamb. We always make extra so as to be sure of having leftovers.

Ingredients

Quantity Ingredient
50ml olive oil
1 onion, finely diced
150g minced lamb
650g long-grain rice
1 litre good-quality chicken stock, boiling
1 cinnamon stick
sea salt and freshly ground black pepper

To serve

Quantity Ingredient
80g pine nuts
80g unsalted pistachio kernels
80g blanched whole almonds
100ml olive oil
1/2 teaspoon ground cinnamon
2 garlic cloves, crushed with 1/2 teaspoon salt
1 lemon, juiced
sprigs fresh coriander

Method

  1. Heat the oil in a large, heavy-based saucepan and sauté the onion and lamb for about 5 minutes, until the onion is soft and the meat has browned. Add the rice and boiling stock. Turn the heat down to a simmer and add the cinnamon stick, salt and pepper. Cover and cook for 16 minutes or until the rice is tender.
  2. Sauté the nuts separately in the olive oil until golden brown. To serve, turn the rice out onto a large serving platter and sprinkle with the cinnamon and nuts. If serving as an accompaniment to a roast, pour the juices from the roasting pan into a small pan and bring quickly to the boil. Stir in the garlic paste and lemon juice and pour over the rice and meat. Garnish with fresh coriander.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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