Recipe

Lebanese Rice Dressing Recipe

Add Step-by-Step Photos	Jimrug1 / All my dishes 10 months, 3 weeks ago 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. Many ... More Prep:45m Cook:30m Servings:10	Jimrug1
	side dish middle eastern mediterranean rice lamb

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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

½ Tsp ground Cinnamon

¼ Tsp ground Nutmeg

¼ cup vacuum packed Chestnuts chopped (Canned will work but vacuum packed are much tastier)

¼ cup peeled Almonds, blanched

¼ cup Pine Nuts

¼ cup Pistachio nuts, shelled

¼ 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 ½ Tsp Sea Salt

Fresh Ground Pepper to taste.

Directions

For the stock. 1 Day Ahead

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 ½ hrs. Remove the Chicken from the pot. Cool until you can remove the meat from the bones. Reserve meat for another recipe.

Return the bones to the pot and add Celery, Onion and Garlic. Simmer slowly for another 2 – 3 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.

*****************************

Rice Dressing

Soak Rice in enough water to cover for 30 – 45 minutes. Rinse and drain well.

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.

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.

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.

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.

To Serve: Arrainge Rice Dressing on its own platter, Top with the browned Nuts, Raisins and any remaining Butter**

**I usually melt an extra Tbls of Clarified Butter or so just to have a little to drizzle over the top..

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Comments

boofie 10 months, 3 weeks ago said:
Some days, I feel like you post these recipes just for me!

Boofie

luisascatering 10 months, 3 weeks ago said:
No Boofie, it's not just for you!

This recipe is beautiful! I can just imagine the smell as it cooking. I am just about to post a moroccan chicken and couscous recipe; I think you'll like that one too :-)

p.s. Is this the one you are entering in the monthly contest for middle eastern category? I think you should!

22566 10 months, 3 weeks ago said:
Hell-o Jim,

Always nice to read and admire the complexity of you family heritage recipes.

The variety of nuts in this is very unique.

Thank-you

Kind Regards

angelinaw 10 months, 3 weeks ago said:
Oh honey is this beautiful! This is like a 2for1 deal - not only do you get the chicken stock recipe, but then you give us the rice recipe! I can just about smell this throughout the whole house as it cooks! Please enter it in the monthly contest, Luisa is right!

juels 10 months, 3 weeks ago said:
This is a very interesting recipe. Love the combo of nuts happening here! Sounds like a wonderful meal on its own!

cabincrazyone 10 months, 3 weeks ago said:
Jim, This sounds great. It's a "must make". Thanks.

wynnebaer 10 months, 3 weeks ago said:
Love this one...:)

turtle66 10 months, 3 weeks ago said:
Jim, this is what I'm talkin' about..5's

magali777 10 months, 3 weeks ago said:
Great recipe Jim, are you Lebanese or you like their recipes, as I do?

goblue434 10 months, 3 weeks ago said:
Great Job Jim, This Sounds Incredible!

waterlily 10 months, 3 weeks ago said:
MMMM.....I can smell the lamb, the cinnamon, the nutmeg, the onion, the glorious aroma of the chicken stock...oh, heaven! Thank you!

stewie 10 months, 3 weeks ago said:
Holy S*#@ JIm...My good Ol' cooking buddy...U r amazing...ur recipes and the way u introduce and describe them...Top Notch....U Rock Jim....and Please....Keep all of those amazing recipes coming...and thanks so much for sharing them...Happy New Year buddy....Cheers...ur pal...Stewie

crabhappychick 10 months, 3 weeks ago said:
Oh, this sounds wonderful! Have to share...I was just talking to a friend of my daughter's the other day who is Lebanese and a chef...we were taling food (what else?!) and he laughed about how so many Lebanese recipes online are pseudo-Lebanese. I'm going to share this one with him! Thanks! (i'll expect to see him here once he gets a load of YOUR recipes!)

trigger 10 months, 3 weeks ago said:
Hello Jim youir chicken stock is great five forks just for that.
I love all of this recipe the aroma filling the house from the herbs ans spices will be wonderful. Another smash hit.
Five forks and a smile :)

lunasea 10 months, 3 weeks ago said:
Wow, what is left for me to add? Plenty. First, I love your generational Lebanese recipes. That lets me know that this recipe is divinely tested and loaded with love and history. I love the depth of flavors and textures going on...and I love that you included your stock recipe as well. What a great treat all the way around. I can't wait to try this and I'll shoot some pics to share. Wow - just wow. You are the man, Jim Sweetie - great post! ;)

lori4flavor 10 months, 3 weeks ago said:
I agree with the others Jim, an aromatic, rich and robust recipe indeed! I have had a similar dish made with chicken, and I believe I have also had it with beef. I am told that lamb is just not the same here in the States, as it is in the Middle East. The dates sound heavenly with this dish, so I will be bookmarking the recipe to try sometime. And thank you for the inclusion of your stock recipe. ^5

lunasea 9 months, 4 weeks ago said:
Hey Jim hon...I made your rice dressing last night and it is honestly one of the most delicious things I've ever eaten. And it's addictive - just try to stop eating it...have mercy and good luck! I did make the homemade chicken stock and clarified butter ahead of time and it makes this dish very easy to put together on cook day. The flavors form the perfect taste tapestry...subtle and exotic. Sexy and glistening and inviting...and the textures are very appealing to me. Bravissimo, Jim - this recipe is outstanding...*double high 5's*... ;)

lunasea 9 months, 4 weeks ago said:
By the way, I served this with Judy's (Linda2230) Chicken Garam Masala Marsala - very nice pairing. Great job all the way 'round.

linda2230 9 months, 3 weeks ago said:
Hi Cuz,
Thank you for sharing the family recipes. Preparing recipes like these keeps the warm memories alive of those who who passed them on to us so that we can continue to enjoy the traditional family recipes. We do so have the same tastes! :o)

Love

Judy

elgab89 9 months, 3 weeks ago said:
This is so marvelous and fragrant, beautiful recipe and even more valorous because it comes down to you from your family. Amazing stuff, Jim! I can hardly wait to make it myself.

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