-
Prep time
30 minutes -
Cook time
1 hour -
Serves
4 to 6 people
- Test Kitchen-Approved
Ingredients
2 tablespoons
butter
1 tablespoon
extra-virgin olive oil
1 cup
onion, chopped
2 pounds
ground beef or lamb
2 cups
long-grain white rice
2 tablespoons
salt
4 tablespoons
bahārāt (seven-pepper spice)
4 cups
shredded rotisserie chicken
5 cups
chicken stock (preferably homemade)
2
bay leaves
1/2 cup
cashews
1/4 cup
pine nuts
1/4 cup
slivered almonds
1/4 cup
sesame seeds
1/4 cup
pistachios
Directions
-
MAKE RICE:
In a large pot, add the butter, olive oil, and onion and cook for 5 minutes until the onion softens. Make sure the onions don’t brown.
Add the ground meat and cook, stirring regularly, for 10 minutes until the meat starts to brown.
Add the rice, salt, and 2 tablespoons of the bahārāt to the pot, and cook for 2 minutes as you’re stirring and coating the rice with the spices.
Add 4 cups of chicken stock and bay leaves to the pot and bring to the boil, stirring occasionally.
Reduce the heat to low, cover and simmer for 20 to 25 minutes, until the rice is fully cooked.
-
MAKE CHICKEN:
In a medium-sized pot, add shredded chicken and remaining 2 tbsp bahārāt. Mix well until fully seasoned.
Add remaining 1 cup of chicken stock to the mixture and bring it to a gentle simmer on a low heat. This process will keep the chicken moist and flavorful.
-
TOAST NUTS:
Set the oven at the 450°F. In separate batches, toast each nut in the oven for 3 to 5 minutes until lightly golden. Once toasted, mix all the nuts together. Set aside.
-
ASSEMBLE:
To assemble, place the rice mixture on a serving platter and cover with shredded chicken. Garnish with toasted nuts.