{"id":8308,"date":"2019-12-19T22:23:19","date_gmt":"2019-12-19T22:23:19","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=8308"},"modified":"2026-09-29T22:46:36","modified_gmt":"2026-09-29T22:46:36","slug":"lebanese-rice-with-meat","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/lebanese-rice-with-meat\/","title":{"rendered":"Lebanese Rice with Meat"},"content":{"rendered":"

A beautiful, aromatic celebratory dish from Lebanon\u2014rice and meat delicately laced with fragrant spices and steamed to perfection, creating a wonderful depth of fragrance and flavor. A celebration in every bite!<\/p>\n

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Riz bi Lahme \/ Ouzi \/ Lebanese Rice with Meat<\/strong><\/p>\n

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\u2019m sure Riz bi Lahme \/ Ouzi \/ Lebanese Rice with Meat<\/strong> will make it to your list!<\/p>\n

This beautiful, aromatic rice dish is a staple at celebrations in Lebanon, from Christmas and Eid to weddings and other special occasions.<\/p>\n

Spruce up your holiday table with this Lebanese classic! The holiday season is a time for gathering, sharing, and indulging in delicious food.<\/p>\n

Wishing you all a joyful and delicious holiday season!<\/p>\n

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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\u2019s an easy recipe, but it does require a wee bit of patience.<\/p>\n

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.<\/p>\n

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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.<\/p>\n

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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\u2019t be tempted to add more or less than the amount stated in the recipe. Believe me, it\u2019s perfectly balanced!<\/p>\n

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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.<\/p>\n

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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\u2014almonds are perfectly delicious on their own.<\/p>\n

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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\u2014so forgive me for that!<\/p>\n

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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.<\/p>\n

Garnishing the rice with toasted almonds and pine nuts enhances its delicious nutty flavor!<\/p>\n

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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.<\/p>\n

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Saut\u00e9 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.<\/p>\n

Add the drained rice and stir for 1 minute. Add 4\u00bc cups of the prepared meat broth, salt, cinnamon powder, and seven-spice.<\/p>\n

Once the mixture comes to a boil, cover the stockpot, reduce the heat to very low, and simmer for 25\u201330 minutes.<\/p>\n

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Fluff the rice with a fork before transferring it to the serving dish.<\/p>\n

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The tender, succulent meat, paired with crunchy toasted almonds over fragrant, spicy rice, will create a flavor that truly blossoms!<\/p>\n

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\u00a0Try our epic Sayadieh, Lebanese Style Fish and Rice<\/a><\/h1>\n

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Maysoun said: \u201cThank you, Hadia! This is my first time making this yummy dish. I followed the recipe as is, and it turned out great. I\u2019m looking forward to trying more of your recipes. All the best!\u201d<\/p>\n

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Riz bi Lahme\/Ouzi\/Lebanese Rice with Meat<\/h2>\n\n