Syrian Rice with Meat

Method5 steps · about 35 min

1. 1

   Step 1: Melt the quarter-cup beef-pan butter (¼ cup) in a large saucepan over medium-high heat. Add all the raw ground beef (2 lb), salt (2 tsp), ground allspice (½ tsp), ground cinnamon (½ tsp) and ground black pepper (½ tsp), breaking the meat into small pieces and coating it with the melted butter and seasonings.

   Uses ¼ cup butter for beef-rice pan · 2 lb raw ground beef · 2 tsp salt for ground beef · ½ tsp ground allspice · ½ tsp ground cinnamon · ½ tsp ground black pepper

2. 2

   Step 2: Cook and stir the seasoned beef for seven to ten minutes until browned and crumbly. Break up any remaining clumps and check the ground beef reaches at least 71°C / 160°F throughout.

   Brown and fully cook ground beef · 10 minUses The complete seasoned beef pan

3. 3

   Step 3: Stir all four and a half cups prepared chicken broth and both cups dry long-grain white rice (2 cups) into the cooked beef pan and bring to a boil. Reduce the heat to low, cover and cook for about twenty minutes until the rice is tender and the liquid is absorbed; continue gently if the rice needs longer.

   Cook covered beef and white rice until tender · 20 minUses All cooked beef and its pan juices · 4½ cups prepared liquid chicken broth · 2 cups dry long-grain white rice

4. 4

   Step 4: Meanwhile, melt only the separate two tablespoons pine-nut butter (2 tbsp) in a small skillet over medium heat. Add all the pine nuts and stir for three to five minutes until lightly browned, watching closely so they do not burn.

   Toast pine nuts in their separate butter · 5 minUses 2 tbsp butter for separate pine-nut pan · ½ cup pine nuts

5. 5

   Step 5: Fold all the toasted pine nuts and their butter through the finished tender beef-rice mixture. Serve hot in six bowls.

   Uses The complete cooked beef-rice pan · All toasted pine nuts and their butter