Ruz with lahme – Lamb and Rice

Wash the rice under cold water, then soak it in a bowl of fresh water while you sauté the nuts and cook the meat. Soaking the rice not only helps remove excess starch but also allows it to cook more evenly and a little quicker. When you're ready to add it to the pot, drain it well.

This step is optional - Add olive oil to a non-stick pot and fry the pine nuts until golden brown. Remove the nuts and drain on paper towels leaving oil in the pot. Repeat the same process with almonds. The almonds can be drained together with the pine nuts.

Using the same oil, saute the onion until translucent. Add the mince and sauté, breaking up the meat till it’s fine. Once the meat is brown and cooked but still moist, add the rice and mix in the bharat and vegeta or salt. Stir well.

Add boiling water or stock if using, lower the heat to a low simmer and cover the pot with a lid. After 7 minutes stir the rice. Again, after another 7 minutes give the rice another stir, making sure you stir the rice from the bottom to the top. Cook for a further 5-7 minutes or until the rice is cooked. Garnish with golden almonds and pine nuts. Pomegranates can add beautiful colour to this dish if they’re in season.