Lebanese Spiced Rice

Ingredients

• 185 g (1 cup)parboiled rice
• 200 gminced beef
• 480 ml (2 cups) chicken stock, or 480 ml (2 cups) water with 1 chicken stock cubechicken stock or water and chicken stock cube
• 1 smallonion
• 2 tbspoil or ghee
• 1 tspLebanese seven-spice blend
• ½ tspground cinnamon
• 1 tspsalt
• 60 g (½ cup)toasted nuts
• 1 tbspghee
• to tastechopped fresh parsley, for garnish

Instructions

1. 1

   Soak the rice

   Soak the rice for at least 1 hour.

2. 2

   Chop the onion

   Finely chop the onion and set it aside.

3. 3

   Cook the beef

   Heat the oil or ghee in a pot, then add the minced beef and cook it through.

4. 4

   Season the mixture

   Once the beef is fully cooked, add the chopped onion, seven-spice blend, cinnamon and salt. Stir to combine.

5. 5

   Add rice and stock

   Add the rice and chicken stock, then mix.

6. 6

   Simmer the rice

   When the liquid starts to boil, cover the pot and cook over low heat for about 10–15 minutes.

7. 7

   Prepare the toppings

   While the rice cooks, chop the parsley and toast the nuts.

8. 8

   Stir in ghee

   When the rice is done, add 1 tbsp ghee and mix it through. Add more if you like.

9. 9

   Garnish and serve

   Spoon the rice onto a plate and top it with the nuts and parsley.

10. 10

    Add a side

    Serve with salad or yoghurt.

What is Lebanese spiced rice?

This is a home-style rice dish built around beef, rice and fragrant spices, finished with nuts and parsley. Rice dishes are common across the Levant, though recipes and spice mixes vary between households.

Here, parboiled rice is cooked with stock and beef for a straightforward one-pot version. Cinnamon and seven-spice give it warmth, while the toasted nuts add crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 20g protein, 60g carbs, 26g fat.

The rice supplies most of the carbohydrates, while the beef contributes protein and some fat. Oil or ghee and the toasted nuts add much of the remaining fat; stock and added salt contribute sodium. Balance a serving with a generous side of salad or plain yoghurt.

Choosing the rice and stock

Parboiled rice: soaking it for at least an hour is part of this recipe and helps prepare the grains for cooking. Drain it before adding it to the pot.

Stock: chicken stock brings savoury flavour; water with a stock cube is the stated alternative. Since stock cubes can be salty, taste before adding extra salt if you know yours is particularly strong.

Building the flavour

Beef: cook it through in the oil or ghee before adding the onion and seasonings. Stir the spices into the hot meat so they coat the mixture.

Spices: seven-spice and cinnamon provide the dish’s defining warm aroma. Mix them in with the salt and onion before adding the rice and liquid.

Getting the rice right

Low heat: once the stock starts boiling, cover the pot and turn the heat down. Keeping the lid on helps the rice cook in the liquid rather than letting it evaporate too quickly.

Doneness: the method gives a cooking time of about 10–15 minutes, but the rice is the best guide. Check that the grains are tender and the liquid has been absorbed before finishing the dish.

Finishing with ghee and nuts

Ghee: stir in the listed 1 tbsp when the rice is done. It gives the finished dish a richer taste; the method says you can add more if you like.

Nuts: toast them while the rice cooks, then scatter them over the plated rice with chopped parsley. Add the toppings just before serving to keep their texture distinct.

What to serve alongside

Salad: a crisp, fresh salad provides contrast to the warm spices and rich beef. Serve it on the side so everyone can combine bites as they like.

Yoghurt: plain yoghurt is another suggested accompaniment, adding a cool, tangy note. Both sides can be served together or separately.

Recipe notes & tips

• Set a timer so the rice soaks for at least 1 hour.
• Drain the soaked rice before adding it to the pot.
• Keep the pot covered while the rice simmers on low heat.
• Toast the nuts while the rice cooks, and watch them closely so they do not scorch.
• Chop the parsley shortly before serving to keep it fresh.

Variations

• Use lamb: substitute minced lamb for the beef and cook it through in the same way.
• Change the nuts: use the toasted nuts you have available, keeping them roughly chopped if large.
• Add more parsley: scatter extra chopped parsley over each serving for a fresher finish.
• Choose the stock option: use water with a chicken stock cube instead of prepared chicken stock.
• Adjust the ghee: use the listed tablespoon at the end, or add more to taste as the method suggests.

Common mistakes to avoid

• Skipping the soak: soak the rice for at least 1 hour as directed before cooking.
• Adding rice before the beef is cooked: cook the minced beef through first, then add the onion and spices.
• Cooking uncovered: cover the pot once the liquid starts boiling to help the rice cook properly.
• Using high heat throughout: turn the heat to low after the liquid boils, as the method directs.
• Leaving nuts unattended: toast them while keeping an eye on them so they do not burn.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions