Lebanese Lamb and Nut Rice

This recipe is inspired by Saha by Greg and Lucy Malouf. It is slightly modified so you can serve this dish as a main. We really like this dish because the combination of lamb and the different nuts give out very special flavours. Not to mention it’s very easy to make. This is a dish that you can easily impress your dinner guests with.

Serves 4

450 g (1 lb) minced lamb
1 medium onion, diced
1 l (4 cups) chicken stock, boiling
50 ml (2 oz) olive oil
450 g (2.5 cups) rice
1 cinnamon stick
Salt and pepper

80 g (1/2 cup) hazelnuts
80 g (3/4 cup)pistachios, shelled
80 g (1/2 cup) blanched whole almonds
100 ml (3.5 oz) olive oil
Fresh chopped cilantro

lamb rice

Heat the oil in a pot on medium high heat and fry the onion and lamb until the lamb is brown. Add the rice and chicken stock and turn down the heat to low.
Add cinnamon stick and make sure to stir frequently so the rice doesn’t burn.
Add salt and pepper to taste.

When the rice is almost done, add olive oil in a frying pan and fry the nuts until they are golden brown.

Serve the lamb rice with nuts and chopped cilantro.

lamb rice


Leave a Comment