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. 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. While the meat is browning, add the salt, pepper, allspice, and nutmeg. 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. Add the rice and stir for a minute. Add the broth and bring to a boil; Cover and simmer for 15 minutes. Turn off the heat and allow to rest 10 minutes. Try not to remove the lid during the cooking and resting. After 10 minutes of rest, remove the lid, fluff the rice, and add the almond topping: ALMOND TOPPING:
Melt butter in a skillet over medium heat. Add almonds and cook, stirring constantly, until the almonds and butter are browned. TO SERVE: Pour onto a serving platter and top with toasted almonds. Optional - add shredded chicken on top. Serve with yogurt. 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.Rice with Ground Beef & Almonds (Heshwi)
Ingredients
Instructions
Notes
Rice with Ground Beef & Pine Nuts (Heshwi) with or without Chicken
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