Lebanese Lamb Rice

Name: Lebanese Lamb Rice
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 1 kg lamb shoulder (cut into cubes); 2 cups basmati rice (soaked for 30 minutes); 3 tablespoons olive oil; 1 large onion (finely chopped); 2 teaspoons ground cinnamon; 1 teaspoon ground allspice; 1 teaspoon ground black pepper; 2 teaspoons salt; 4 cups chicken broth; 1/2 cup almonds (blanched and toasted); 1/2 cup pine nuts (toasted); 1/4 cup fresh parsley (chopped)

75 min 6 servings Medium

All Recipes

Lebanese Lamb Rice

A fragrant Lebanese rice dish with tender lamb, nuts, and spices.

Prep

20 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

Lebanese Lamb Rice, or 'Riz Libanais à l'Agneau,' is a delightful Middle Eastern dish that brings together tender pieces of lamb with aromatic spices, fluffy basmati rice, and a crunchy blend of toasted nuts. This dish is a staple at festive gatherings and family dinners in Lebanon and beyond, celebrated for its rich flavours and comforting warmth. The combination of lamb and rice is elevated by the addition of fragrant spices such as cinnamon and allspice, which infuse the dish with a depth of flavour that is both exotic and familiar. The final touch of toasted almonds and pine nuts adds a satisfying crunch, making this dish a true crowd-pleaser.

Ingredients

Servings

For the Lamb and Rice

For the Garnish

Instructions

Prepare the Lamb

In a large pot over medium heat, add 2 tablespoons of olive oil. Add the lamb cubes and cook until browned on all sides, about 5-7 minutes.

Pro tip: Ensure the pot is hot before adding the lamb to get a good sear.

Sauté Onions and Spices

Remove the lamb and set aside. In the same pot, add the remaining olive oil and the chopped onion. Sauté until onions are soft and translucent, about 5 minutes.

Pro tip: Scrape the bottom of the pot while cooking onions to incorporate the brown bits.

Add Spices and Lamb

Add cinnamon, allspice, black pepper, and salt to the onions. Return the lamb to the pot and stir to coat with spices.

Pro tip: Adjust spices according to your preference for more or less heat.

Cook the Rice

Drain the soaked rice and add it to the pot. Stir gently to mix with the lamb and spices.

Pro tip: Be gentle when stirring to avoid breaking the rice grains.

Add Broth and Simmer

Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, or until the rice is cooked and the liquid is absorbed.

Pro tip: Check the rice after 20 minutes to ensure it doesn't overcook.

Prepare the Garnish

While the rice is cooking, toast the almonds and pine nuts in a dry skillet over medium heat until golden, about 3-4 minutes.

Pro tip: Watch the nuts closely to prevent burning.

Rest and Serve

Once cooked, let the rice rest for 10 minutes with the lid on. Fluff with a fork, garnish with toasted nuts and chopped parsley before serving.

Pro tip: Resting allows the flavours to meld and the rice to firm up slightly.

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Tips & Tricks

<ul><li>Use high-quality basmati rice for the best texture.</li><li>Toast the nuts for enhanced flavour and crunch.</li><li>Soak rice to remove excess starch and ensure fluffy grains.</li><li>Adjust spices to taste for a personalized flavour profile.</li></ul>

Serving Suggestions

Lebanese Lamb Rice is best served as a centrepiece dish, accompanied by a side of fresh salad or yogurt for a refreshing contrast. This dish can be prepared ahead of time and reheated just before serving, making it a convenient option for hosting. Leftovers can be stored in an airtight container in the refrigerator for up to three days. For a complete Lebanese meal, pair this rice with a traditional mezze platter, featuring hummus, baba ghanoush, and tabbouleh. The flavours of the rice complement the freshness and tang of these classic Lebanese accompaniments.