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Rosh Hashanah Pilaf with Beets, Chard, and Beef from Iraqi Kurdistan
Rosh Hashanah Pilaf with Beets, Chard, and Beef from Iraqi Kurdistan
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
170 minutes
"Delicious Rosh Hashanah dish from Iraqi Kurdistan: Layers of seasoned ground beef, chard, beets, and rice."
Ingredients:
  • 0.75 cup basmati rice
  • 4 ounces beets, peeled and shredded
  • 5 cloves garlic, diced
  • 4 teaspoons white sugar, divided
  • 1 large lemon, juiced
  • 1 teaspoon dried dill
  • 1 teaspoon dried tarragon
  • 1.5 teaspoons kosher salt, divided
  • 1 tablespoon vegetable oil
  • 1 pound 85% lean ground beef
  • 1 large onion, diced
  • 1 cup water
  • 4 ounces beets, peeled and cut into 1/2-inch cubes
  • 2 large bunches chard leaves, stems removed
Instructions:
  • Place the rice in a large bowl of water and rinse it thoroughly until the water runs clear. After rinsing, cover the rice with fresh water and let it soak for 1 hour.
  • Combine drained rice with vibrant shredded beets, aromatic garlic, a hint of sweetness from 2 teaspoons of sugar, a zing of freshness from half of the lemon juice, fragrant dill and tarragon, and a perfect balance of seasoning with 3/4 teaspoon of kosher salt.
  • In a 6-quart stock pot over medium heat, sauté beef with salt in hot oil until browned, about 5 to 10 minutes. Using a slotted spoon, transfer the browned beef to a plate. Add onions to the pot and sauté until browned, about 5 to 10 minutes. Add cubed beets and sauté for an additional 5 minutes. Combine the cooked onions and beets with the beef mixture.
  • Create a delightful sweet and sour water by mixing water with the remaining lemon juice and sugar in a bowl.
  • Create alternating layers in the pot starting with chard leaves, then rice mixture, followed by beef mixture, and continue layering until all ingredients are used. Make sure to pierce the layers with a knife and pour sweet and sour water over the top.
  • Simmer the pilaf over medium heat until gentle bubbles form. Reduce heat to low, cover, and cook for 30 minutes. Let it rest for 15 minutes before serving.

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