A flavorful and aromatic Middle Eastern rice dish featuring tender lamb, warm spices, and crunchy nuts.
Heat the butter in a large skillet over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the diced onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Add the ground lamb and cook until browned.
Break up the lamb into small pieces as it cooks for even browning.
Stir in the rice, salt, pepper, allspice, cinnamon, and nutmeg. Cook for 2 minutes.
Toasting the rice slightly enhances its flavor.
Pour in the chicken broth, bring to a boil, then reduce the heat to low and cover. Simmer for 20 minutes.
Ensure the lid is tightly sealed to trap the steam.
Stir in the toasted pine nuts and fluff the rice with a fork.
Adding the nuts at the end keeps them crunchy.
Serve warm as a main dish or a side.
Garnish with fresh parsley for a pop of color and flavor.
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