I can’t tell for sure whether this Lebanese Lamb Rice could be considered to be true, authentic Lebanese cuisine. My guess is, it’s probably not even close… maybe I should ask my hairdresser, I’m pretty sure she’d be able to confirm or infirm that for me. Her boyfriend happens to be Lebanese, so he would most definitely know. In fact, maybe I should ask him if he’d be willing to share a recipe or two… I sure LOVE me some good Lebanese food from time to time and absolutely wouldn’t mind being able to whip up my own.
Truth be told, though, it don’t matter all that much to me whether this lamb rice recipe is authentic or not. It tastes pretty darn good, is super light and refreshing and certainly has a Lebanese flair to it; the tangy flavor of the plain yogurt that this rice dish gets served over mixes so very well with the robust aroma of the lamb and refreshing hint of mint. Plus, the contrast between the different temperatures and textures is extremely pleasing to the palate. In the end, THAT is all that really matters to me.
Frankly, this dish is so easy to prepare that I don’t even know why I bothered taking pictures of the various steps… I’m sure you could’ve done without them! But hey, now you’ll be able to recreate the dish without even bothering to read the recipe.
For starters, melt some ghee in a large saute pan set over medium-high heat and then cook the ground lamb until it becomes nicely brown and crispy, about 8 to 10 minutes; ground lamb tends to be a bit on the fatty side, so a bit of that fat may accumulate at the bottom of the pan. You may discard that if you want.
Or hold on to it if you don’t mind it. That’s a lot of extra flavor for you right there…
Once the meat is fully cooked, throw the uncooked rice in the pan…
… and stir until it gets evenly coated and starts to turn translucent.
Then, pour in the stock and bring to a simmer.
Stir, cover and let cook over low heat until the liquid is completely absorbed and the rice is fully cooked, which should take about 15 to 20 minutes.
Kill the heat and let the rice rest undisturbed for an additional 5 minutes, then throw in the chopped pistachios and fresh mint.
Stir delicately until all the ingredients are well combined.
To serve, spread 1/4 cup of yogurt at the bottom of each serving plate and then spoon and spread the rice over the yogurt.
Garnish with a little bit more fresh mint, if desired, and serve with a few slices of cucumber.
- 1 tbsp ghee (store-bought or homemade)
- 454g | 1lb ground lamb
- ½ tsp Himalayan salt
- ½ tsp freshly ground black pepper
- 1 cup (180g | 6oz) dry basmati or jasmine rice
- 2 cups (480ml | 16oz) bone or chicken broth
- ¼ cup (30g | 1oz) raw shelled pistachios
- 1 tbsp finely chopped fresh mint leaves
- 1 cup (240g | 8oz) plain Greek yogurt
- Fresh cucumber slices
- Melt the ghee in a large saute pan set over medium-high heat and then cook the ground lamb (season with salt and pepper) until it becomes nicely brown and crispy, about 8 to 10 minutes; drain excess fat if desired.
- Add uncooked rice and stir until it gets well coated and starts to turn translucent, then pour in the stock and bring to a simmer. Stir, cover and let cook over low heat until the liquid is completely absorbed and the rice is fully cooked, about 15 to 20 minutes.
- Kill the heat and let the rice rest for an additional 5 minutes, then delicately stir in the chopped pistachios and fresh mint.
- Spread ¼ cup of yogurt at the bottom of each serving plate and then spoon and spread the rice over the yogurt.
- Garnish with more chopped fresh mint and serve with fresh cucumber slices, if desired.