This recipe combines the ingredients from an arduous but amazing multi-day family recipe and a couple easier techniques. The result is an incredibly satisfying Lebanese rice dish.
In a large dutch oven, heat the olive oil on the stove over high heat. Add lamb in batches and brown, a few minutes per side. Once all the lamb is brown, remove the last pieces, reduce heat to medium and add the onion and garlic and a bit of the stock to deglaze the pan. Cook the onions until the start to soften and become translucent.
Add the remaining stock, cinnamon sticks, bay leaves, allspice and peppercorns. Bring to a simmer and cover. Cook for 1 hour or until the lamb is tender and flavorful.
Add the Rice
Add the well-rinsed and drained rice to the lamb and stock, stiring just until combined. Return to a simmer and drop the heat to low, cover and cook for 15 minutes or until the rice is just tender.
Remove the cover, turn of the heat and fluff gently. Let stand a few minutes before topping with the toasted pine nuts and serving.
Notes
We enjoyed this with a minted yogurt sauce. Just mix some good whole fat greek-style yogurt with good amount of fresh mint, the juice of half a lemon and some salt.