Entree: Palestine – Northern Culinary Region – رز ولحمة ➤ Ruz wa Lahmeh (One-pot Palestinian rice and meat stew with tomatoes and warm spices)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
50 min
Additional
10 min
Total
1 hr 15 min
Ingredients
- 1 lb (454 g) beef stew meat or lamb, cut into 1-inch pieces
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 2 tbsp (34 g) tomato paste
- 1 can (14.5 oz) (410 g) diced tomatoes, or 1 1/2 cups (360 g) fresh chopped tomatoes
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground allspice
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 3 1/2 cups (840 ml) beef or chicken broth, hot
- 1/4 cup (30 g) toasted pine nuts or slivered almonds for garnish (optional)
- 2 tbsp (8 g) fresh parsley or cilantro, chopped, for garnish
Instructions
1. Heat 2 tbsp (30 ml) olive oil in a heavy pot over medium-high heat. Season the meat with salt and pepper and brown in batches until well seared on all sides; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil and sauté the chopped onion until soft and lightly golden, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
3. Stir in tomato paste, diced tomatoes, cumin, cinnamon, and allspice; cook 2–3 minutes to deepen the tomato flavor. Return the browned meat to the pot and mix to coat with the sauce.
4. Add the hot broth, bring to a simmer, cover, and cook gently for 25–30 minutes until the meat is nearly tender.
5. Stir in the rinsed rice, spreading it evenly over the meat without stirring to avoid breaking the grains. Increase heat to bring to a gentle simmer, then reduce heat to low, cover tightly, and cook undisturbed for 18–20 minutes until the rice is tender and liquid is absorbed.
6. Remove from heat and let rest, covered, for 10 minutes. Fluff gently with a fork, garnish with toasted pine nuts or almonds and chopped parsley, and serve warm.
