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Lebanese rice
Lebanese rice
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Budget-friendly Lebanese rice with bursting pomegranate seeds.
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 2 brown onions, thinly sliced
  • 400g lamb mince
  • 250.00 gm basmati rice
  • 1/2 tsp ground allspice
  • 400g can chickpeas, drained, rinsed
  • Seeds from 1 pomegranate (see notes)
  • 62.50 ml flaked almonds, toasted
  • 82.50 ml torn fresh mint leaves
Instructions:
  • In a large saucepan with a lid, heat oil over medium-high heat. Add onion and cook, stirring, until golden and caramelised, about 10 minutes. Transfer half of the onion to a small bowl and cover to keep warm.
  • Place the mince into a pan and cook over medium heat, using a wooden spoon to break it up for 3 minutes until it's nicely browned. Lower the heat to medium, then add the rice and spices, stirring until the rice is well coated. Mix in the chickpeas and 13⁄4 cups of cold water. Season with salt and pepper, combine everything well, and bring it to a boil over high heat. Cover the pan, reduce the heat to medium, and let it cook for 15 minutes until the liquid is absorbed. Remove from heat and let it stand, covered, for 5 minutes before serving.
  • Fluff the rice with a fork to separate grains, then spoon it onto a serving plate. Top with pomegranate seeds, almonds, mint, and reserved caramelized onion. Serve.

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