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Pilaf and Circumstance

A layered rice pilaf with ground beef, sumac, and toasted pine nuts

45 minutes
Serves 4
DinnerMiddle Eastern
Herb's take

In this Middle Eastern-inspired dinner, fluffy rice meets deeply savory ground beef and the electric tang of sumac. You'll learn the magic of blooming spices and toasting nuts for layers of flavor.

Ingredients

Yield
4

Instructions

  1. 01
    Rinse the rice under cold water until the water runs clear, then drain well.
  2. 02
    In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the pine nuts and toast, stirring constantly, until golden brown, about 2 minutes. Remove to a small bowl and set aside.
  3. 03
    Add the remaining 2 tablespoons olive oil to the pan. Add chopped onion and cook, stirring, until softened and starting to color, about 5 minutes.
  4. 04
    Add minced garlic and cook for 1 minute, just until fragrant.
  5. 05
    Crumble in the ground beef. Cook, stirring and breaking up lumps, until beef loses its pink color and begins to brown, about 6 minutes.
  6. 06
    Stir in cinnamon, allspice, black pepper, and half the sumac. Cook for another minute to bloom the spices in the beef fat.
  7. 07
    Add the rinsed, drained rice. Stir well so every grain is glossy and mixed with the beef and onions.
  8. 08
    Pour in the chicken broth and add kosher salt. Bring to a boil, then reduce heat to low. Cover and cook for 18 minutes, until the rice is tender and the liquid is absorbed.
  9. 09
    Remove from heat and let the pilaf rest, covered, for 5 minutes. Fluff with a fork.
  10. 10
    Spoon the pilaf onto a platter. Sprinkle with the reserved toasted pine nuts, remaining sumac, and chopped parsley. Serve hot, family style.

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