Lebanese Lamb Rice
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.
Or almost…
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.
Lebanese Lamb Rice
Ingredients
- 1 tbsp ghee, store-bought or homemade
- 1 lb ground lamb
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 cup dry basmati or jasmine rice
- 2 cups bone or chicken broth
- 1/4 cup raw shelled pistachios,
- 1 tbsp finely chopped fresh mint leaves
To serve
- 1 cup plain Greek yogurt
- Fresh cucumber slices
Instructions
- 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 1/4 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.
Nutrition
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47 Comments on “Lebanese Lamb Rice”
I’m imagining having a plate of this while curled up on the couch covered with a blanket and a roaring fire in front of me….sounds like amazing comfort food and it will be on my short list of recipes (especially cause warmer weather is creeping in)
You’ll be surprised at how refreshing it actually is, Beth! Personally, I think I wouldn’t even mind having it in the dead of summer! Can’t wait to hear what you think once you’ve tasted it.
Ok then, I do remember you saying something about that in the post. I will make it and get back to you. 😀 Have a great day!
Yes!!! Please more Lebanese meals!!!
How many servings does this make?
Sorry Melanie, I’d forgotten to specify that information! This will serve 3 to 4 people.
When do you add the salt and pepper? After cooked or when browning the meat?
When browning the meat, Liz. Sorry I forgot to mention that in the recipe. All fixed now.
This was gorgeous! Definitely needs the yoghurt in it – lifts the whole dish up.
Thank you, Emily! Glad to hear it was to your liking! And I totally agree with you on the yogurt. It’s a must! 🙂
Delicious! Very easy recipe and tasty even prepared with low sodium chicken broth and with minimal salt added. The yogurt really complements the flavors. Yummy. Glad I doubled the recipe so there’s leftovers!
Happy to hear, Cara! Such a simple recipe, but one of my favorites to this day! Glad to hear you liked it as much as I do.
I didn’t have any yogurt. I found this recipe at the last minute and stores are 20 minutes away. I’m sure it would have “brightened” up the dish though. I added sliced mushrooms, diced onions and garlic; it was fantastic. I will hang on to this recipe!
Real happy to know it was to your liking! Thanks for letting me know! 🙂
Hello Sonia. I made 6 dishes for a dinner party yesterday and every guest’s favourite dish was this one! When I sauted the lamb, a lot of juices were released, as such I reduced the chicken stock to 1.5 cups. I also added a dash of morrocan seasoning. I substituted pine nuts for pistachios. The end result was simply divine! So simple yet amazing! Thank you for sharing!
Thank you so much for this awesome feedback, Grace. Real happy to hear that the recipe was such a crowd pleaser! 🙂
I am preparing this meal tonight. We have enjoyed this recipe three times already and look forward to having it again! We keep a pot of mint growing on the window sill, so it is easy to add it freshly picked. Thanks for sharing!
Thanks for the great feedback, Tom! I greatly appreciate it and am super happy to hear that you’re thoroughly enjoying the recipe! 🙂
Swap the pistachios for pine nuts, and add some baharat (spice mix of ground cinnamon, nutmeg, cloves, allspice, coriander seed, cardamom, and cumin), and I think you can safely call this Lebanese! Definitely pinning this one! (Source: half decade as a foodie in the Middle East, plus Lebanese in-laws)
Agreed. lol….Im like….salt and pepper…..ANNNNNDD????? Asalamu alaikum.
This has become one of my go to family favourites, thanks for the recipe.
Ok, a recipe is just a guideline, or suggestion. If nothing else follow the recipe, BUT oh no. Check the comments, use the Lebanese spice mix, make your own ghee whoopee clarified butter, leave the lamb fat in, sauté in onions and garlic, do the rice thing with whatever rice you have, and serve over homemade tzaziki, pickled banana peppers on the side with naan or flour tortilla as a pusher. Holy yum. I think you could fake the ground lamb with beef, pork, turkey or chicken.
Yum this was delicious!!
Is some season missing, because mine didn’t come with brown color like the picture. It was all white.
What do you mean, Ann?
Followed the recipe and it was delish! topped with 100% Greek Kalamata Olive Oil, pepper and smoked sweet paprika. Definitely one for the books.
Just realized my earlier comment was for a tzatziki recipe but I also loved this recipe!. I added a mix of cinnamon, cumin, nutmeg, allspice and sweet smoked paprika to the rice and used tzatziki in the bottom of the plate instead of yogurt and it was amazing. Also had a cherry tomato, cucumber and mint salad with a light garlic white vinaigrette. I will definitely be making this again!!
I kind of hate it when people review a recipe and didn’t follow the recipe. That said, my family was looking for a little more seasoning than just salt and pepper. Doctored the recipe as follows, which was truly excellent:
When browning lamb, added
Spoonful of minced garlic
Sprinkle of onion powder (out of fresh onions at home to mince in)
1/2 tsp of allspice
1/2 tsp of paprika
1 tsp of nutmeg
1 tsp of coriander
1 tsp of cumin
1 tsp of cinnamon
I do feel like a fresh element (other than just the mint) or maybe some golden raisins would have made it even better but still truly outstanding without. My 3 year old had 2 helpings so this is definitely a repeat for us.
Thank you much for your great feedback and insight! 🙂
These spices really amp up this recipe to make a KILLER dish! Thank you so much for the suggestion. This is comfort food at its best! I even had some leftovers for breakfast with some scrambled eggs mixed in. So good!
*giggling* ..we don’t put mint in it….if so we put dry mint not fresh ones in the yogurt with garlic slices and pinch of salt..if you like you can add cucumber..
This was SO TASTY! Followed the advice of previous posters and added more spices. Used tsasiki sauce and it was fabulous! Doubled the recipe bc my guys are eaters…lol…ok…me too! Thanks for the tasty recipe!
You are very welcome, Ebony. Glad you and your guys enjoyed the recipe! 🙂
Used -1/2 pounds lamb, added 3 cloves garlic and some chopped onion and a teaspoon oregano. Stirred in a big handful arugula wen it was done, put cover back on for a couple minutes. The yogurt adds to the flavor, don’t skip that. Sprinkled dried mint on top, didn’t have fresh. I’ll make it again with my additions, think it needs spices beyond salt and pepper. Thanks!
Love this recipe! I forgot pistachios at the store, so I subbed raisins and it is delicious. I will be cooking this recipe again. Thanks!
It was delicious, and healthy too.Steverino
Plus I learned how to make my own ghee.
It was delicious .,.. my Mom used to make this and I loved it…. over the years I forgot about it
I was glad to get this receipe again
Thank you
This looks very good. I’m married to an Arab and you need to add equal amounts of allspice and nutmeg to the meat. It will kick it up a notch. Also if you want Lebanese you add a bit of cinnamon.
DELICIOUS!!!! Just the way you posted it!!! Fast and amazing. Forget all the extra jumping through spice hoops. My family loved it!!! 1st time cooking with lamb. Was perfect!!!! Thank you♥️
I am on the keto diet so I used cauliflower rice. The recipe is akeeper and I plan on making it soon for a friend who loves Middle Eastern food.
This is a variation of a dish that my Armenian grandmother made. We make it even simpler. Put the ground lamb in a saucepan, cover with water, bring to a boil and cook for a few minutes till the lamb turns gray and the fat floats. Then you drain the lamb fat and water and add rice and chicken broth and cook as you would cook rice. When it is done serve in a bowl with a few tablespoons of warm chicken broth salt and pepper and some fresh squeezed lemon juice on top. Nothing else it’s perfect that way! 😉 My favorite food. You can use the lamb fat/ water to flavor your dogs kibbles too. I don’ t know the correct spelling but phonetically it is called Gahbrigah.
This has become one of my go-to recipes! It’s incredible comforting and satisfying; everyone I’ve made it for has loved it too. I now keep a good stock of delicious ground lamb in my freezer just to make this recipe 🙂
So delicious! Third time making this and every time it’s been a little different but always amazing! This time I used suggestions from others to use pine nuts, I’m allergic to pistachios. 🙁 Sooo good!
I love this recipe. It’s one I go to often when I’m in the mood for something middle eastern.
Thank you for sharing!
This was so good, and simple! I did add a tablespoon of Garum masala spice to the rice while cooking, and sprinkled sumac on top. Also served it with naan. So good, my fam loves it and I made a double recipe so we’d have it tomorrow! It will be even better tomorrow.
Yummy! My husband and I loved it! We didn’t have raw pistachios so we used roasted and that worked just fine.
I made this tonight and it was so yummy! I didn’t have pistachios on hand, so used pine nuts instead. I actually think I preferred it without the yoghurt, next time I’ll probably add a little bit to the side, rather than plate it up with it underneath, even though it looked very fancy that way!
Thanks for a lovely, easy family friendly meal 😊