Rooz Ma Lahem Rice with Meat
Dive into the comforting flavors of the Middle East with Rooz Ma Lahem, a one-pot rice and meat dish that's as aromatic as it is satisfying. This recipe pairs tender cubes of beef or lamb with fragrant basmati rice, infused with a medley of warm spices like cinnamon, allspice, and cardamom. Sautéed onions, garlic, and rich broth create a flavorful base, while whole cloves and bay leaves add depth to every bite. The dish is crowned with optional garnishes of toasted pine nuts and fresh parsley, adding a touch of texture and freshness. Perfect for family dinners or special occasions, this savory creation is a testament to the joy of simple, wholesome ingredients and traditional cooking methods. Serve it warm and watch it become an instant favorite at your table!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 pound Beef or lamb (cut into cubes)
- 1 large Yellow onion (finely chopped)
- 3 Garlic cloves (minced)
- 3 tablespoons Vegetable oil or ghee
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cardamom
- 4 Cloves
- 2 Bay leaves
- 4 cups Chicken or beef broth
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 cup Toasted pine nuts (optional for garnish)
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear, then soak in fresh water for 20 minutes. Drain and set aside.
Heat vegetable oil or ghee in a large heavy-bottomed pot over medium heat.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the meat cubes to the pot and sear on all sides until browned, about 5-6 minutes.
Season the meat with cinnamon, allspice, cardamom, salt, and black pepper. Stir to coat the meat evenly in the spices.
Add the cloves and bay leaves to the pot, followed by the chicken or beef broth. Bring the liquid to a boil.
Reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the meat is tender.
Once the meat is cooked, remove the cloves and bay leaves from the broth.
Stir in the drained rice, ensuring it is evenly distributed. Adjust the salt to taste, if necessary.
Bring the pot back to a gentle boil, then reduce the heat to the lowest setting. Cover and cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
Turn off the heat and let the pot sit, covered, for 5-10 minutes to allow the rice to steam.
Fluff the rice gently with a fork and transfer to a serving platter.
Garnish with toasted pine nuts and fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1679 mg | 73% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.2 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
