Lebanese nut rice

Lebanese nut rice

By
From
Saha
Serves
4
Photographer
Matt Harvey

This is a popular accompaniment to all kinds of roasts and is especially good with roast lamb.

Ingredients

Quantity Ingredient
50ml olive oil
1 onion, finely diced
150g lamb mince
650g rice
1 litre chicken stock, boiling
1 cinnamon stick
salt and pepper

To serve

Quantity Ingredient
80g pine nuts
80g pistachio nuts, shelled
80g blanched whole almonds
100ml olive oil
sprigs fresh coriander
ground cinnamon

Method

  1. Heat the oil in a large heavy-based pot 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 chicken stock. Turn the heat down to a simmer and add the cinnamon stick, salt and pepper. Cover and cook for 16 minutes or until rice is tender.
  2. Fry 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 nuts. Garnish with sprigs of coriander and dust lightly with cinnamon.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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