Middle Eastern · Dinner
Rice with Ground Meat and Cinnamon
Ground lamb simmered with onion, tomato, cinnamon and warm baking spices, then folded through basmati rice toasted in ghee. Pine nuts and parsley finish the plate. Rooted in Levantine and Gulf home cooking, this spiced-meat-and-rice dish is savory, faintly sweet from cinnamon, and served warm as a standalone bowl.
$5
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
653Calories
34.2gProtein
29.8gFat
63.6gCarbs
5.9gSugar
3.9gFiber
820mgSodium
136mgChol
11.8gSat Fat
725mgPotassium
76mgCalcium
5mgIron
2.5mcgVitamin B12
8.6mgVitamin C
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Instructions
1
Prep
Rinse the rice under cold water until clear, then drain. Finely chop the onion and parsley, and measure out the spices.
2
Toast
Heat the pine nuts in a dry skillet over medium-low heat for 2 minutes, tossing constantly, until golden and fragrant.
3
Brown
Heat the ghee in a saucepan over medium heat, cook the onion for 4 minutes until soft, then add the lamb and cook for 5 minutes, breaking it apart, until no pink remains.
4
Bloom
Stir in tomato paste, cinnamon, allspice and cumin, cooking over medium heat for 1 minute until fragrant and darkened.
5
Simmer
Add the rice and stock, season with salt and pepper, bring to a boil, then cover and simmer over low heat for 15 minutes until liquid absorbs and rice is tender.
6
Rest
Remove from heat and let stand covered for 5 minutes to finish steaming.
7
Plate
Fluff the mixture with a fork, transfer to a plate, and scatter toasted pine nuts and parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz342g ground lamb
- 1 cup190g basmati rice
- 2 tbsp2 tbsp ghee
- 11 onion
- 2 tbsp2 tbsp tomato paste
- 1 tsp1 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground allspice
- 1/2 tsp1/2 tsp ground cumin
- 2 cup480ml chicken stock
- 2 tbsp2 tbsp pine nuts
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
