0:20 Prep | 0:30 Cook | 4 Servings | Capable cooks
Pomegranate seeds pop with flavour in this budget-friendly Lebanese rice. Adopted from Taste.
1 1/2 tablespoons extra virgin olive oil
2 brown onions, thinly sliced
400g lamb mince
1 1/4 cups basmati rice
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
400g can chickpeas, drained, rinsed
Seeds from 1 pomegranate (see notes)
1/4 cup flaked almonds, toasted
1/3 cup torn fresh mint leaves
Step 1 Heat oil in a large saucepan with lid over medium-high heat. Add onion. Cook, stirring, for 10 minutes or until golden and caramelised. Transfer 1/2 the onion to a small bowl. Cover to keep warm.
Step 2 Add mince to pan. Cook, breaking up with a wooden spoon, for 3 minutes or until browned. Reduce heat to medium. Add rice and spices. Stir until rice is well coated. Add chickpeas and 13⁄4 cups cold water. Season with salt and pepper. Stir to combine. Bring to the boil over high heat. Cover. Reduce heat to medium. Cook for 15 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 5 minutes.
Step 3 Fluff rice with a fork to separate grains. Spoon onto a serving plate. Top with pomegranate seeds, almonds, mint and reserved caramelised onion. Serve.