Entree: Egypt – Cairo & Delta – رز معمر ➤ Ruz Ma'ammar (Baked Egyptian rice casserole layered with spiced minced lamb and aromatic rice)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 2 cups (370 g) long-grain rice, rinsed and soaked 30 minutes, drained
- 1 lb (454 g) ground lamb (or ground beef)
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 3 tbsp (45 ml) ghee or vegetable oil, divided
- 2 cloves garlic, minced, approx. 6 g (0.2 oz)
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground cinnamon
- 2 tbsp (30 ml) tomato paste
- 3 1/2 cups (830 ml) chicken stock or water, hot
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (60 g) pine nuts or slivered almonds, toasted
- 2 tbsp (30 ml) unsalted butter or ghee, dotting the top
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 350°F (175°C). In a large skillet, heat 1 tbsp (15 ml) ghee or oil over medium heat. Add the chopped onion and sauté until soft and beginning to brown, 6–8 minutes. Add the garlic and cook 30 seconds more.
2. Add the ground lamb, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Stir in the tomato paste, cumin, cinnamon, salt and pepper; cook 2–3 minutes to combine. Remove from heat and set aside.
3. In a heavy-bottomed pot or deep skillet, heat 2 tbsp (30 ml) ghee or oil. Add the drained rice and stir for 2–3 minutes to coat and lightly toast the grains. Pour in the hot chicken stock, bring to a gentle simmer, cover, and cook until the rice is about 70–80% done and most liquid is absorbed, about 8–10 minutes (par-cooked).
4. Lightly oil a 9x13-inch (23x33 cm) baking dish. Spread half of the par-cooked rice evenly across the bottom. Spoon the spiced meat mixture over the rice in an even layer, then top with the remaining rice, smoothing the surface. Dot the top with 2 tbsp (30 ml) butter or ghee and sprinkle with half the toasted nuts.
5. Cover the dish tightly with foil and bake in the preheated oven for 25–30 minutes, until the rice is fully cooked and flavors meld. Remove foil, sprinkle the remaining toasted nuts and chopped parsley, and return to oven uncovered for 5–7 minutes to brown the top lightly.
6. Let rest 5 minutes before serving. Serve slices or scoops with additional toasted nuts and a side of plain yogurt or simple salad.