Fes-Style Rice with Spiced Meat

Name: Fes-Style Rice with Spiced Meat
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 12 oz (340 g) ground lamb; 1 medium (150 g) yellow onion, finely diced; 2 clove (6 g) garlic, minced; 1 tablespoon (9 g) fresh ginger, finely grated; 2 tablespoon (30 ml) extra-virgin olive oil; 1 teaspoon (2 g) ground cumin; ½ teaspoon (1.2 g) ground cinnamon; ¼ teaspoon (½ g) ground ginger; ¼ teaspoon (½ g) ground turmeric; 1 teaspoon (5 g) sea salt; ¼ teaspoon (½ g) freshly ground black pepper; 2 cups (480 ml) low-sodium chicken broth; 1½ cups (300 g) basmati rice, rinsed until water runs clear; ½ cup (85 g) golden raisins; ¼ cup (30 g) sliced almonds, lightly toasted (optional); 2 tablespoon (8 g) fresh cilantro, chopped (optional); 1 tablespoon (14 g) unsalted butter

From the MyKitchenBank Kitchen

A fragrant Moroccan rice dish from the medina of Fes, featuring tender ground lamb cooked with warming spices—cinnamon, ginger, and cumin—folded together with fluffy basmati rice and plump raisins. The meat cooks down to concentrate its flavors, then combines with rice that absorbs the spiced broth. Finished with toasted almonds and fresh cilantro, this is comfort food with aromatic depth and subtle sweetness.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (about 1½ cups per serving)

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Ingredients

4 servings

12 oz (340 g) ground lamb
1 medium (150 g) yellow onion, finely diced
2 clove (6 g) garlic, minced
1 tablespoon (9 g) fresh ginger, finely grated
2 tablespoon (30 ml) extra-virgin olive oil
1 teaspoon (2 g) ground cumin
½ teaspoon (1.2 g) ground cinnamon
¼ teaspoon (0.5 g) ground ginger
¼ teaspoon (0.5 g) ground turmeric
1 teaspoon (5 g) sea salt
¼ teaspoon (0.5 g) freshly ground black pepper
2 cups (480 ml) low-sodium chicken broth
1½ cups (300 g) basmati rice, rinsed until water runs clear
½ cup (85 g) golden raisins
¼ cup (30 g) sliced almonds, lightly toasted (optional)
2 tablespoon (8 g) fresh cilantro, chopped (optional)
1 tablespoon (14 g) unsalted butter

Equipment (4)

Large heavy-bottomed saucepan or Dutch oven (4-quart / 3.8 L capacity)
Wooden spoon for stirring
Fine-mesh strainer
Measuring cups and spoons

Steps

Before you start

Measure out the rice and rinse it under cold water until the water runs nearly clear
Have all spices measured and ready before you start cooking
If using whole almonds, toast them lightly in a dry pan and let cool before slicing

1
Brown the lamb
- Heat the olive oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat.
- Once shimmering, add the ground lamb and cook, breaking it apart with a wooden spoon, for 5–6 minutes until it is no longer pink and has released its moisture.
- The meat should brown lightly and begin to stick to the pan.
- Drain off any excess fat if needed, leaving about 1 tablespoon in the pan.
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Ready when: Lamb is no longer pink and has released its moisture
Tip: Do not stir constantly; let the meat sit briefly so it browns instead of steaming.
2
Build the aromatics
- Reduce the heat to medium and add the diced onion to the browned lamb.
- Cook for 2 minutes, stirring, until the onion begins to soften.
- Add the minced garlic and grated fresh ginger, and stir constantly for 30 seconds until fragrant.
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Ready when: Garlic and ginger are fragrant and integrated with the meat
Tip: Watch carefully so the garlic and ginger do not burn; the goal is to release their aroma, not brown them.
3
Toast the spices
- Add the ground cumin, cinnamon, ground ginger, turmeric, salt, and black pepper.
- Stir constantly for 1 minute to bloom the spices directly in the hot pan, releasing their essential oils.
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Ready when: Spices are fragrant and well distributed
Tip: Blooming spices in fat intensifies their flavor; do not skip this step.
4
Add broth and simmer meat
- Pour the chicken broth over the spiced lamb mixture and stir well, scraping the bottom of the pan to lift any browned bits.
- Bring to a gentle simmer over medium heat.
- Simmer, uncovered, for 5 minutes, stirring occasionally, to allow the flavors to meld and the liquid to reduce slightly.
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Ready when: Broth is simmering gently and has reduced by about 10%
Tip: Simmering the meat in broth tenderizes it and allows the spices to infuse the liquid.
5
Add rice to the pan
- Stir in the rinsed basmati rice and the golden raisins.
- Mix thoroughly so the rice is coated with the spiced broth and meat is distributed evenly.
- Bring the mixture to a boil over medium-high heat.
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Ready when: Mixture is boiling, with visible steam and bubbles breaking the surface
Tip: Stir well to prevent the rice from settling on the bottom and sticking.
6
Simmer until rice is tender
- Once boiling, reduce the heat to medium-low, cover the saucepan with a lid, and simmer for 18–20 minutes.
- The rice should absorb most of the liquid and become tender.
- Do not stir during cooking; stirring releases starch and makes the rice gummy.
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Ready when: Rice is tender, liquid is absorbed, and a slight crust may form on the bottom (tah dig)
Tip: Resist the urge to peek or stir; each opening releases steam and prolongs cooking. Listen for gentle sizzling sounds to confirm the rice is cooking evenly.
7
Rest and fluff
- Remove the pan from the heat and let it rest, covered, for 5 minutes.
- This allows the rice to firm up slightly and makes it easier to fluff.
- Uncover and gently fold in the butter with a fork, lifting the rice from the bottom to separate the grains.
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Ready when: Rice is fluffy, grains are separate, and butter is melted throughout
Tip: Using a fork instead of a spoon prevents overworking the rice and keeps grains distinct.
8
Finish and serve
- Transfer the rice and meat mixture to a serving platter or individual bowls.
- Top with toasted sliced almonds and fresh cilantro.
- Serve immediately while hot, with any additional cilantro or almonds on the side if desired.
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Ready when: Dish is plated and garnished
Tip: Add the almonds and cilantro just before serving so they remain crisp and fresh.

Good to know

Tips

For the classic Fes touch, save the crispy rice that forms on the bottom of the pan (tah dig) — it is highly prized. Simply invert the hot pan onto a serving platter to release it; the crust will make a beautiful golden layer.
If your rice seems dry at the end of cooking, cover it and let it rest for an extra 2–3 minutes; the retained steam will finish hydrating it. Do not add water directly after it finishes cooking, as this often makes it mushy.
This dish pairs beautifully with a dollop of plain yogurt or a fresh tomato-and-cucumber salad (salade marocaine). The cooling vegetables and dairy offset the warmth of the spices.
To make this vegetarian, replace the lamb with 2 cups (360 g) of cooked lentils or chickpeas, reduce the oil to 1½ tablespoons, and proceed with the same method, simmering the legumes in the spiced mixture for 2 minutes before adding the broth.

Make ahead

The spiced lamb can be cooked up to 2 days ahead, cooled, and refrigerated in an airtight container. Reheat gently over medium-low heat with a splash of water, then add the broth, rice, and raisins and proceed with simmering. Alternatively, prepare the full dish ahead (omitting the garnish) and reheat gently on the stovetop or microwave; the rice may become slightly softer but will still be flavorful.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of water or broth, or microwave in a covered dish, stirring halfway through. The rice may firm up after refrigeration, which is normal. Do not freeze for extended periods, as the rice's texture will decline, though brief freezing (up to 1 month) is acceptable if well-sealed. The dish is best eaten fresh or within 1 day for optimal flavor and texture.

Substitutions

ground lamb → ground beef or ground turkey. Beef will give a more robust flavor; turkey will be leaner. Both cook in the same time. Ground chicken may dry out slightly, so add an extra ½ tablespoon of olive oil in step 1.
basmati rice → long-grain white rice or jasmine rice. Jasmine rice will absorb liquid slightly faster, so check for doneness at 16–17 minutes. Avoid short-grain rice as it becomes mushy.
golden raisins → dried cranberries, chopped dried apricots, or regular dark raisins. Each adds a different tartness or sweetness. Use the same weight. Cranberries are tarter; apricots are more floral.
low-sodium chicken broth → vegetable broth or lamb broth. Lamb broth will deepen the meat flavor; vegetable broth is lighter but still works well. Keep the same volume for consistent rice texture.