Riz bi Lahme/Ouzi/Lebanese Rice with Meat
Description
A fragrant Lebanese dish made for special occasions, combining tender meat and beautifully spiced rice. Slowly steamed together, the ingredients create an irresistible aroma and a rich, comforting flavor that makes every mouthful feel like a celebration.
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
Leave it for special celebrations or when you have a few hours to spare in your kitchen! A total winner!
Throwing raisins on top of the dish, in my opinion, is hugely satisfying and adds a subtle spark of sweetness. The savory and sweet make magic together, but if you are not a fan of sweet and savory together leave them out.
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine Tried this recipe?Let us know how it was!