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The Best Middle Eastern Rice and Beans

Print Recipe
Course Lunch, Main Dish, World Recipes
Cuisine Middle Eastern

Ingredients
  

  • 1 tbsp olive oil
  • 1 small Onion, chopped
  • 1 Clove garlic, minced
  • 1 lb. Ground lamb
  • 1 cup Uncooked basmati rice, rinsed
  • 1 tsp Advieh seasoning or more to taste
  • 1 tsp Ground cumin Omit if using Advieh
  • 1 tsp Ground coriander Omit if using Advieh
  • 1/2 tsp Ground turmeric
  • 1/2 tsp Ground cayenne pepper
  • 3 cups Chicken or vegetable stock
  • 1 can Chickpeas, drained and rinsed
  • 1 can Black beans, drained and rinsed
  • 1/4 cup Chopped fresh cilantro
  • 1/4 cup Chopped fresh parsley
  • Salt and ground black pepper to taste
  • Pine nuts, or nut of your choice For garnish

Instructions
 

  • Heat a large skillet with a lid over medium high heat. Cook the ground lamb with the onion, garlic and spices in a skillet over medium heat, and cook until onion is soft and meat is cooked. It should be very fragrant. Drain off any excess fat.
  • Stir in the rice and toast for a few minutes. Add chicken stock and beans. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, or until rice is cooked. Season with salt and pepper.
  • Gently stir in cilantro and parsley, and top with pine nuts. Serve hot.

Notes

This looks like a lot of ingredients, but if you assemble and chop everything before hand, the recipe comes together quickly, and all you have to do is wait for it to cook!
Keyword beans, cumin, herbs, middle eastern, spice mix