Lebanese Spiced Rice

Lebanese Spiced Rice

This Lebanese Beef and Rice is a warm and comforting dish packed with rich, aromatic flavor. Lean ground beef and basmati rice are seasoned with 7 spice, cinnamon, garlic, and onions, then simmered together in broth until perfectly tender. Finished with toasted nuts and plenty of fresh parsley, it is a simple but satisfying meal that pairs beautifully with cucumber yogurt or a fresh Lebanese salad.

New & Improved Lebanese Spiced Rice
LebaneseRice

Lebanese Spiced Rice

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Servings

Family of 6

Prep Time

15 minutes

Cook Time

45 minutes

Author:

Sherry Hour

Ingredients

  • 1 pound lean ground beef
  • 2 cups basmati rice, soaked and rinsed
  • 1 onion, diced
  • 3 garlic cloves, minced
  • Olive oil, as needed
  • 3 to 4 tablespoons butter
  • 2 teaspoons salt, divided
  • 2 teaspoons black pepper, divided
  • 2 teaspoons 7 spice blend, divided
  • 1 teaspoon Ceylon cinnamon, divided
  • Pomegranate molasses, optional
  • 3 to 3½ cups vegetable or chicken broth
  • Slivered almonds or pine nuts, toasted
  • Fresh parsley, chopped

Directions

  1. Brown the beef. Heat a drizzle of olive oil in a large skillet or pot over medium heat. Add the ground beef and let it cook undisturbed for about 4 minutes to develop a good sear. Break the beef apart and continue cooking until mostly browned.
  2. Cook the onion. Add the diced onion and cook with the beef for 3 to 4 minutes, or until softened.
  3. Add the garlic. Stir in the minced garlic and cook for about 1 minute, just until fragrant.
  4. Season the beef. Add 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon 7 spice blend, and ½ teaspoon cinnamon. Add a drizzle of pomegranate molasses, if desired. Stir until the beef is evenly seasoned.
  5. Add the rice. Stir in the rinsed and drained basmati rice and butter. Season with the remaining 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon 7 spice blend, and ½ teaspoon cinnamon.
  6. Toast the rice. Cook for 2 to 3 minutes, stirring gently, until the butter has melted and the rice is lightly toasted and coated in the spices.
  7. Cook. Pour in 3 cups of broth. Add more if needed depending on the type of rice you are using. Bring to a boil, then reduce the heat to low and cover. Simmer for 12 to 15 minutes, or until the rice is tender and the liquid has been absorbed.
  8. Rest and fluff. Remove from the heat and keep covered for 5 to 10 minutes. Fluff the rice gently with a fork.
  9. Garnish. Finish generously with toasted slivered almonds or pine nuts and freshly chopped parsley.
  10. Serve. Serve warm with cucumber yogurt or a fresh Lebanese salad on the side. Enjoy!

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