Riz Ma' Kharoof

Riz Ma' Kharoof is a fragrant Lebanese rice dish, beautifully infused with aromatic spices and tender pieces of lamb, creating a delightful harmony of flavors. This dish is often served during special occasions, making it a beloved centerpiece of Lebanese cuisine.

Ingredients

• Basmati rice - 200 grams
• Lamb shoulder, cubed - 250 grams
• Onion, finely chopped - 1 medium
• Garlic, minced - 2 cloves
• Ground cumin - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Allspice - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable oil - 2 tablespoons
• Water - 500 milliliters
• Pine nuts, toasted - 30 grams
• Fresh parsley, chopped - 1 tablespoon

Steps

1. In a large pot, heat the vegetable oil over medium heat and sauté the finely chopped onion until translucent.
2. Add the cubed lamb to the pot and brown on all sides, about 5-7 minutes.
3. Stir in the minced garlic, ground cumin, ground cinnamon, allspice, salt, and black pepper, cooking for another 2 minutes until fragrant.
4. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until the lamb is tender.
5. While the lamb is simmering, rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain.
6. Once the lamb is tender, add the drained basmati rice to the pot and stir gently to combine.
7. Cover the pot again and let it simmer for an additional 15 minutes on low heat until the rice is cooked through and has absorbed the liquid.
8. Remove the pot from the heat and let it rest, covered, for 5 minutes.
9. Fluff the rice gently with a fork, then serve topped with toasted pine nuts and chopped parsley.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 70 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in protein from the lamb, promoting muscle growth and repair.
• Contains spices like cumin and cinnamon, which have anti-inflammatory properties.

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