Lebanese Rice with Lamb

Long-grain rice cooked with tender braised lamb, scented with cinnamon, allspice, and nutmeg — finished with toasted pine nuts and almonds. The everyday celebratory dish of the Lebanese table.

Ingredients

• 500 g bone-in lamb pieces (shoulder or leg)
• 2 cups long-grain white rice
• 4 cups water (from lamb broth)
• 1 medium onion
• 1 stick cinnamon
• 1 tsp allspice (seven spice mix)
• 0.25 tsp ground nutmeg
• 1 tsp salt
• 3 tbsp pine nuts
• 2 tbsp blanched almonds
• 1 tbsp butter

Method

1. Boil the lamb pieces in a large pot with the onion, cinnamon stick, allspice, nutmeg, and salt. Cover with water and simmer for 35–40 minutes until the lamb is just tender.
2. Remove the lamb and set aside. Reserve the broth.
3. Rinse the rice under cold water until the water runs clear.
4. In a heavy-bottomed pot, combine the rinsed rice with 4 cups of the warm lamb broth. Bring to a boil.
5. Reduce heat to the lowest setting, cover tightly, and cook for 18–20 minutes until the rice has absorbed all the broth.
6. Meanwhile, toast the pine nuts and almonds in butter in a small pan over medium heat, stirring constantly until golden.
7. Rest the rice off the heat for 5 minutes before uncovering.
8. Mound the rice onto a wide serving platter. Arrange the lamb pieces over the top. Scatter the toasted nuts generously.
9. Serve immediately with cucumber-yogurt salad on the side.

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