Traditional Lebanese Rice with Beef Stuffing

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Heat ghee in a large non-stick pot over medium-high heat. Add minced beef and salt, stirring to combine. Cook until all the liquid has evaporated, about 7 minutes.
   ≈0:24
2. 2
   Pour in hot water and stir. Cover the pot and cook on low heat for 30 minutes.
   ≈3:20
3. 3
   Add the rinsed rice, chicken stock, chicken bouillon cube, and all the spices (cinnamon, seven spices, cumin, nutmeg, black pepper, and salt), stirring to combine. Cover and cook on low heat for 20 minutes until the rice is fully cooked. Turn off the heat and keep the pot covered for 10 minutes.
   ≈3:44
4. 4
   Stir the rice and fold in the roasted pine nuts and almonds. Transfer to a wide shallow pan and let cool completely.
   ≈6:00