Entree: Palestine – National Cuisine – رز ولحم ➤ Ruz wa Lahme (Fragrant rice cooked with braised spiced meat)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Additional 10 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 garlic cloves, minced (about 9 g)
- 2 tbsp (30 g) tomato paste
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 1/2 tsp (1 g) ground allspice
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 4 cups (960 ml) beef or lamb stock (or water)
- 2 cups (370 g) long-grain rice (basmati), rinsed until water runs clear
- 2 tbsp (28 g) butter
- 1/4 cup (35 g) pine nuts or slivered almonds, toasted (optional garnish)
- 1/4 cup (15 g) fresh parsley, chopped (for garnish)

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large heavy pot over medium-high heat. Season the lamb pieces with 1/2 tsp (2.5 g) salt and 1/4 tsp (1 g) pepper. Brown the lamb in batches until well seared on all sides, about 4–5 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium and add the remaining 1 tbsp (15 ml) olive oil. Sauté the chopped onion until softened and golden, about 6–8 minutes. Add the garlic and tomato paste and cook 1–2 minutes until fragrant and the paste darkens.
3. Stir in the cinnamon stick, cardamom pods, ground allspice, and ground cumin and cook for 30 seconds to bloom the spices. Return the lamb to the pot, add the stock (or water) to cover, bring to a simmer, then reduce heat to low, cover partially, and braise until the lamb is tender, about 1 to 1¼ hours.
4. When the lamb is tender, use a slotted spoon to remove the meat to a bowl and keep warm. Strain the braising liquid into a measuring cup and skim off excess fat; you should have about 3½ cups (830 ml) of flavorful liquid—add water or stock if necessary to reach that volume.
5. Return 2 tbsp (28 g) butter to the pot and bring the reserved liquid to a simmer. Add the rinsed rice, stir once, then arrange the braised lamb pieces on top of the rice. Cover tightly and cook over low heat until the rice is tender and liquid is absorbed, about 18–22 minutes.
6. Turn off the heat and let the pot rest, covered, for 10 minutes. Remove cinnamon stick and cardamom pods. Fluff the rice gently with a fork, mixing the meat through the rice.
7. Toast the pine nuts or almonds in a small skillet over medium heat until golden and sprinkle over the dish with chopped parsley before serving. Adjust seasoning with additional salt and pepper if needed.