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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This recipe is 3rd generation in my family. It is a traditional and classic Lebanese side dish for special occasion dinners. It goes particularly well with Chicken, Turkey or Lamb main courses and is often used as a stuffing for all three. Read more . Many Lebanese cooks add 1/4 cup of chopped Dates along with the raisins but none of the kids in our family liked dates. Of all the dishes we fix, Lebanese or otherwise, this is the dish that all the family brings their tupperware hoping to take home the leftovers. Hope you enjoy!! Ingredients:
2 tbls clarified butter |
1 lb course ground lamb shoulder (you can use course ground chuck) |
2 cups long-grain rice (use a rice that does not stick together once cooked) |
3 cups (or more) chicken stock (homemade stock is a must. see below.) |
1-2 tsp sea salt (to taste) |
1 tsp fresh ground black pepper |
1/2 tsp ground cinnamon |
1/4 tsp ground nutmeg |
1/4 cup vacuum packed chestnuts chopped (canned will work but vacuum packed are much tastier) |
1/4 cup peeled almonds, blanched |
1/4 cup pine nuts |
1/4 cup pistachio nuts, shelled |
1/4 cup golden raisins |
chicken stock |
(1) 4 – 5 lb roasting chicken |
1 large cinnamon stick |
1 large stock of celery, chopped |
1 large onion, chopped |
4 cloves garlic, crushed |
1 1/2 tsp sea salt |
fresh ground pepper to taste. |
Directions:
1. For the stock. 1 Day Ahead
2. In a large stock pot, place Chicken, Cinnamon stick, Salt & Pepper in just enough “cold” water cover the Chicken. Bring very slowly to a slow simmer. Cook very slowly for about 1 1/2 hrs. Remove the Chicken from the pot. Cool until you can remove the meat from the bones. Reserve meat for another recipe.
3. Return the bones to the pot and add Celery, Onion and Garlic. Simmer slowly for another 1 1/2 – 2 hrs. Strain and chill if you are not using it the same day. You want to have at least 5-6 cups of rich stock. (It should look like jelly when chilled. If you have a lot more than 6 cups or it seems to weak. Reduce it down.
4. *****************************
5. Rice Dressing
6. Soak Rice in enough water to cover for 15 - 30 minutes. Rinse and drain well.
7. Place 1 Tbls of Clarified Butter in a large saucepan over medium heat. Add the Pine Nuts and cook until they reach a medium brown color. Add the Lamb and cook, stirring often until the meat is brown, about 5 to 7 minutes.
8. Stir in Rice, 1 teaspoon Salt, Pepper, Cinnamon and Nutmeg. Sauté until Rice is translucent. Stir in Chicken Stock and bring to a simmer. Reduce heat to low, cover, and simmer, stirring occasionally for about 15 – 20 minutes until most of the Broth is absorbed.
9. During the cooking, add a little more Stock if the mixture seems too dry. You want the mixtre to be moist but not soupy. Add more Salt and Cinnamon to taste if necessary. Remove from heat and leave covered.
10. Place remaining Clarified Butter in a frying pan over medium heat. Stir in Chestnuts. Cook 1 minute, then stir in the Almonds, and Pistachios. Cook until nuts are lightly browned. Stir in Raisins and remove from heat.
11. To Serve: Arrainge Rice Dressing on its own platter, Top with the browned Nuts, Raisins and any remaining Butter
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