A beautiful, aromatic celebratory dish from Lebanon—rice and meat delicately laced with fragrant spices and steamed to perfection, creating a wonderful depth of fragrance and flavor. A celebration in every bite!
Riz bi Lahme / Ouzi / Lebanese Rice with Meat
Regardless of how you celebrate the holidays, food is always a cherished part of family traditions. If you enjoy discovering recipes that can become a beloved part of your holiday cooking repertoire, then I’m sure Riz bi Lahme / Ouzi / Lebanese Rice with Meat will make it to your list!
This beautiful, aromatic rice dish is a staple at celebrations in Lebanon, from Christmas and Eid to weddings and other special occasions.
Spruce up your holiday table with this Lebanese classic! The holiday season is a time for gathering, sharing, and indulging in delicious food.
Wishing you all a joyful and delicious holiday season!
It is not a dish you should expect to make in a hurry, or to have on your table in 30 minutes, unless you cook the meat a day ahead. It’s an easy recipe, but it does require a wee bit of patience.
You need to use bone-in lamb, preferably tougher cuts such as lamb shoulder or lamb neck. Cook it low and slow until the meat falls off the bone and literally melts in your mouth. Cook for at least four hours to ensure the meat is thoroughly cooked and beautifully tender.
The bay leaves, cinnamon stick, and cardamom pods added to the meat while it simmers give the dish a special dimension and a richer flavor profile. As the flavors meld and develop, they create an incredibly aromatic broth. Cooking the rice in this flavorful broth is a surefire way to add remarkable depth and flavor to the dish.
Lebanese seven-spice, cinnamon powder, and salt are the sacred trinity behind this gorgeous, aromatic flavor. The spices lend the dish a bold, complex flavor with just the right mellow notes, all beautifully balanced. Don’t be tempted to add more or less than the amount stated in the recipe. Believe me, it’s perfectly balanced!
Seven spice is a Lebanese/Syrian spice mixture. The classic blend contains ground black and white pepper, cinnamon, cloves, nutmeg, allspice, and coriander. Rarely does anyone grind or mix up their own seven spice, as it is readily available in stores throughout Lebanon. If, for any reason, seven spice is difficult to find, the best substitute would be allspice.
The dish is classically topped with toasted pine nuts and almonds, and both nuts will elevate it to another level. Pine nuts are notoriously expensive in some countries, so feel free to leave them out—almonds are perfectly delicious on their own.
Pan-toasting the nuts with oil and butter tastes far better than browning them in the oven, though the ultra-health-conscious among you may disagree. But the holiday season is a time for indulgence—so forgive me for that!
Heat the oil and butter in a skillet. Stir in the pine nuts, reduce the heat to low, and cook, stirring constantly, until golden. Remove with a slotted spoon and set aside to cool. Repeat with the almonds.
Garnishing the rice with toasted almonds and pine nuts enhances its delicious nutty flavor!
My favorite rice to use here would be jasmine rice, but long-grain rice would work quite well too! Be sure to rinse the rice under cold running water before cooking.
Sauté the ground meat in the fat you used to toast the nuts. Cook for a few minutes, just until browned, then add the prepared meat broth, salt, rice, and spices.
Add the drained rice and stir for 1 minute. Add 4¼ cups of the prepared meat broth, salt, cinnamon powder, and seven-spice.
Once the mixture comes to a boil, cover the stockpot, reduce the heat to very low, and simmer for 25–30 minutes.
Fluff the rice with a fork before transferring it to the serving dish.
The tender, succulent meat, paired with crunchy toasted almonds over fragrant, spicy rice, will create a flavor that truly blossoms!
Try our epic Sayadieh, Lebanese Style Fish and Rice
Maysoun said: “Thank you, Hadia! This is my first time making this yummy dish. I followed the recipe as is, and it turned out great. I’m looking forward to trying more of your recipes. All the best!”
Riz bi Lahme/Ouzi/Lebanese Rice with Meat
Description
Ingredients
- 1.5 kg / 3 lb 5 oz lamb or goat shoulder cut into thick pieces by your butcher to fit a large saucepan
- 500 g / 1 lb 2 oz ground beef or lamb
- 2¾ cups / 600 g / 1 lb 5 oz rice
- 2 teaspoons ground cinnamon
- 1 teaspoon 7-spice
- ⅓ cup pine nuts
- ⅓ cup blanched almond halves
- ⅓ cup raisins optional
- 1 tablespoon salt
- ⅓ cup sunflower oil
- 1 tablespoon butter
For the Meat Broth
- 1 onion
- 1 cinnamon stick
- 3 cardamom pods
- 4 bay leaves
Instructions
- Wash the meat under cold running water and drain. Transfer it to a stockpot large enough to accommodate the lamb pieces. Cover with enough water to fully submerge the meat.
- Cook over medium-high heat, skimming off any scum as it appears. Once it reaches a boil, add the cinnamon stick, cardamom pods, and bay leaves.
- Reduce the heat to low, cover the stockpot, and simmer for 4 to 5 hours, or until the toughest cut of meat falls off the bone.
- Strain the broth and set it aside. Transfer the meat to a dish to cool.
- Rinse the rice under cold running water and drain. Heat the oil and butter in a skillet. Add the pine nuts, reduce the heat to low, and cook, stirring constantly, until golden. Remove with a slotted spoon and transfer to a plate lined with a paper towel. Repeat with the almonds.
- Transfer the fat you cooked the nuts in to a large stockpot. Add the ground meat and cook until all the moisture has evaporated and the meat begins to brown. Add the drained rice and stir for 1 minute. Add 4¼ cups of the prepared meat broth, salt, cinnamon powder, and seven-spice. Once the mixture comes to a boil, cover the stockpot, reduce the heat to very low, and simmer for 25–30 minutes. It is important not to disturb the pot or release the steam while the rice is cooking.
- Place the cooked meat on a baking tray, cover with aluminum foil, and warm for 10 minutes. Then debone.
- Fluff the rice with a fork to ensure that the grains do not stick together. Transfer the rice to a large serving platter, arrange the meat pieces on top, and garnish with almonds and pine nuts.
Video
Notes
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
Cookbooks make wonderful Christmas gifts, and celebrations are always centered around family, friends, and good food! 🎄❤️
Looking for inspiration for a Christmas gift? Check out our cookbook on Amazon!
An authentic Lebanese cookbook that brings a taste of the world to your family table, with cherished recipes passed down from mother to daughter. This beautiful hardcover book is filled with ideas and inspiration for everyday cooking, family meals, and entertaining.
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Chicken, fish, and meat
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Sauces
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The recipes range from traditional Lebanese home-style meals to a melting pot of flavors from around the world.
The book also features a section on how to set a beautiful dinner table, as well as an extensive guide to Middle Eastern spices and kitchen utensils.
More than 90% of the recipes have never been published on the blog!
The recipes are simple, approachable, and require no fancy or specialty appliances. Each one is a true labor of love, created at home in my own kitchen, where I have shared every bite with family and friends.
Looking for another delicious recipe to discover? Riz Ala Djaj is a traditional Lebanese-style rice dish with chicken — a comforting family favorite worth learning to make!
🎁 Give the gift of delicious food, family traditions, and memories around the table this Christmas!
Another exquisite recipe worth discovering is Riz ala Djaj, a classic Lebanese preparation of aromatic rice served with tender, beautifully seasoned chicken.
2 Comments
Than you Hadia. First time making this yummy dish. Followed recipe as is and it turned out great. Looking forward to trying more of your recipes. All the best