Rice with Ground Beef & Pine Nuts (Heshwi) with or without Chicken

Rice with Ground Beef & Almonds (Heshwi)

This dish is commonly used as a stuffing for chicken, but it's great as a side dish. It can also be served with chicken piled on top and yogurt on the side.

Ingredients

  • 1 pound ground beef or lamb
  • 2 teaspoons kosher salt
  • 1 teaspoon allspice
  • 1/4 teaspoon nutmeg (preferably freshly grated)
  • Freshly cracked black pepper
  • 1 cup white rice, rinsed
  • 2 cups chicken broth or water
  • 2 tablespoon butter
  • 1/2 cup pine nuts or slivered almonds
  • Plain yogurt, for serving (optional - see note)
  • Shredded chicken, for serving (optional - see note)

Instructions

1

Heat a large pan over medium/high heat. Add the ground meat and break it up. Once it's broken up, allow it to cook undisturbed until carmelized.

2

While the meat is browning, add the salt, pepper, allspice, and nutmeg.

3

When the meat is almost totally browned, scoot it over to make room for the pine nuts. Allow the pine nuts to toast with the fat from the beef.

4

Add the rice and stir for a minute.

5

Add the broth and bring to a boil; Cover and simmer for 15 minutes.

6

Turn off the heat and allow to rest 10 minutes. Try not to remove the lid during the cooking and resting.

7

After 10 minutes of rest, remove the lid, fluff the rice, and add the almond topping:

8

ALMOND TOPPING: 
Melt butter in a skillet over medium heat.

9

Add almonds and cook, stirring constantly, until the almonds and butter are browned.

10

TO SERVE: Pour onto a serving platter and top with toasted almonds. Optional - add shredded chicken on top.

11

Serve with yogurt.

Notes

This dish can also be served with shredded chicken on top and sprinkled with almonds and minced parsley. Serve with a spoonful of plain yogurt.

Rating: 5 out of 5.

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