Riz a Djaj (Lebanese Chicken and Rice with Toasted Nuts)

Method

1. 1

   Season the chicken thigh chunks with half the cinnamon and allspice plus a pinch of salt. Heat the olive oil in a large pot and brown the chicken on all sides, about 6 minutes; lift out and set aside.

2. 2

   Add the diced onion to the same pot and soften in the drippings for 4 minutes.

3. 3

   Stir in the rice for a minute to coat every grain, then pour in the hot chicken stock, the remaining cinnamon and allspice, and a pinch of salt. Return the browned chicken to the pot.

4. 4

   Bring to a boil, then cover and simmer on low, without lifting the lid, until the rice is tender and the stock is absorbed, about 18 minutes.

   💡 Resist stirring once it's covered — disturbing pilaf rice mid-cook is what turns it gluey.

5. 5

   Meanwhile, melt half the butter in a small skillet and brown the ground beef with a pinch of the reserved spice mix, breaking it up, until fully cooked, about 6 minutes.

6. 6

   Scoop out the beef, melt the remaining butter in the same skillet, and toast the almonds and pine nuts until golden, about 2 minutes.

   💡 The nuts catch fast in hot butter — pull them the second they color.

7. 7

   Rest the rice off the heat, still covered, for 10 minutes, then fluff with a fork.

8. 8

   Mound the rice and chicken onto a platter and scatter with the spiced beef and toasted nuts.