Lamb and Pine Nut Fried Rice

Name: Lamb and Pine Nut Fried Rice
Prep time: 19 min
Cook time: 42 min
Total time: 1 h 1 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1½ cups (300 g) basmati rice, rinsed in cold water until the water runs mostly clear, then drained well; 2 cups (475 ml) water; ¾ tsp (4 g) fine sea salt; ⅓ cup (45 g) pine nuts; 3 tbsp (45 ml) olive oil; 1 lb (450 g) ground lamb, at room temperature for 15 minutes, if possible; 1 large (about 9 oz) (250 g) large yellow onion, cut into ¼-inch (6 mm) dice; 3 cloves (12 g) garlic cloves, finely minced; 1½ tsp (3 g) ground allspice; ½ tsp (1 g) ground cinnamon; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (16 g) tomato paste; ½ cup (70 g) frozen peas, thawed under cool running water and drained; 3 tbsp (25 g) dried currants; 1 tsp (6 g) fine sea salt, plus more to taste; 1 tbsp (15 ml) fresh lemon juice; ½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped; ½ cup (120 g) plain whole-milk yogurt, cold, for serving (optional)

From the MyKitchenBank Kitchen

Chilled basmati rice is stir-fried with spiced ground lamb, sweet onion, and buttery toasted pine nuts. Warm allspice and cinnamon give it a Levantine-style flavor, and currants, peas, parsley, and lemon keep it bright.

Prep: 19 min
Cook: 42 min
Wait: 1 hr 22 min
Total: 2 hr 23 min
Makes: About 6 cups (4 generous servings)

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Ingredients

4 servings

For the rice
1½ cups (300 g) basmati rice, rinsed in cold water until the water runs mostly clear, then drained well
2 cups (475 ml) water
¾ tsp (4 g) fine sea salt
For the fried rice
⅓ cup (45 g) pine nuts
3 tbsp (45 ml) olive oil
1 lb (450 g) ground lamb, at room temperature for 15 minutes, if possible
1 large (about 9 oz) (250 g) large yellow onion, cut into ¼-inch (6 mm) dice
3 cloves (12 g) garlic cloves, finely minced
1½ tsp (3 g) ground allspice
½ tsp (1 g) ground cinnamon
½ tsp (1 g) black pepper, freshly ground
1 tbsp (16 g) tomato paste
½ cup (70 g) frozen peas, thawed under cool running water and drained
3 tbsp (25 g) dried currants
1 tsp (6 g) fine sea salt, plus more to taste
To finish
1 tbsp (15 ml) fresh lemon juice
½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped
½ cup (120 g) plain whole-milk yogurt, cold, for serving (optional)

Equipment (7)

Medium saucepan with a tight-fitting lid (3-quart / 3 L)
Fine-mesh sieve
Large rimmed tray (about 18×13-inch / 46×33 cm) for cooling the rice
12-inch (30 cm) large skillet or wok
Wooden spoon or wok spatula
Instant-read thermometer
Small bowl or plate for the toasted nuts

Steps

Before you start

Cook and chill the rice at least 1 hour ahead, or the day before. Cold, dry rice is what keeps fried rice from turning mushy.
Chop everything before you turn on the heat. The stir-frying goes quickly once it starts.
Use ground lamb with about 15–20% fat. Leaner lamb can turn dry, and you'll need an extra spoonful of oil.
Use a 12-inch (30 cm) skillet or a wide wok so the rice fries instead of steaming.

1
Rinse the rice
- Put the basmati in a fine-mesh sieve and rinse under cold running water for about 1 minute, swishing with your fingers, until the water runs mostly clear.
- Shake the sieve well and let the rice drain for 2 minutes.
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Ready when: Water draining from the rice looks only slightly cloudy.
Tip: Rinsing removes surface starch, so the grains stay separate when fried.
2
Cook the rice
- In a 3-quart (3 L) saucepan, combine the drained rice, 2 cups (475 ml) water, and ¾ tsp salt.
- Bring to a boil over high heat, then stir once, cover tightly, and reduce to low.
- Cook undisturbed for 12 minutes.
- Remove from the heat and leave covered for 10 minutes.
- Fluff with a fork.
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Ready when: All the water is absorbed, and the grains are tender and separate when fluffed.
Tip: Don't lift the lid during cooking, or the steam escapes and the rice cooks unevenly.
3
Chill the rice
- Spread the fluffed rice in an even layer on a large rimmed tray (about 18×13 inches / 46×33 cm).
- Let it cool at room temperature for 20 minutes, then refrigerate, uncovered, for at least 40 minutes (or covered overnight).
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Ready when: The rice is cold and feels dry, and the grains are firm.
Tip: If the chilled rice clumps, break it up with your fingers before frying.
4
Prep the aromatics
- Dice the onion into ¼-inch (6 mm) pieces and mince the garlic.
- Chop the parsley.
- Measure the allspice, cinnamon, and pepper together in one small bowl.
- Set the tomato paste, currants, peas, lemon juice, and salt within reach of the stove.
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Tip: Pat the thawed peas dry so they don't add extra water to the pan.
5
Toast the pine nuts
- Heat the 12-inch (30 cm) skillet over medium-low heat.
- Add the pine nuts and 1 tbsp (15 ml) of the olive oil.
- Stir constantly for 3 to 4 minutes.
- Tip them onto a plate right away.
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Ready when: The nuts are golden brown, smell nutty, and have a few darker spots.
Tip: Pine nuts burn within seconds of going from golden to dark. Take them off the heat as soon as they smell toasty.
6
Brown the lamb
- Wipe out the skillet and heat it over medium-high heat for 1 minute.
- Add 1 tbsp (15 ml) olive oil and the lamb.
- Break the meat into small crumbles with a wooden spoon.
- Cook for 6 to 8 minutes, stirring only occasionally, until the lamb has browned and the liquid has evaporated.
- Tilt the pan and spoon off all but about 2 tbsp of the fat.
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Ready when: The lamb has no pink left, has browned crusty edges, and reads at least 160°F (71°C) on an instant-read thermometer.
Tip: Don't crowd or stir constantly. Letting the meat sit for 30 seconds at a time builds browning and flavor.
7
Cook onion and spices
- Add the diced onion to the lamb and cook over medium-high heat, stirring, for 4 minutes until softened and lightly golden at the edges.
- Add the garlic, allspice, cinnamon, pepper, and tomato paste.
- Stir for 1 minute.
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Ready when: The onion is soft and translucent, and the spices smell fragrant. The tomato paste darkens slightly and coats the meat.
Tip: If the spices begin to stick or scorch, add a splash of water and scrape the pan.
8
Fry the rice
- Raise the heat to high.
- Add the remaining 1 tbsp (15 ml) olive oil, then crumble in the cold rice.
- Spread it out and let it sit for 30 seconds, then toss.
- Repeat for 4 to 5 minutes, pressing any clumps against the pan to separate them.
- Sprinkle in 1 tsp salt and stir well.
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Ready when: The rice is steaming hot throughout, the grains are separate, and a few crisp golden bits appear on the bottom.
Tip: Work in two batches if your pan is smaller than 12 inches (30 cm). Too much rice at once steams rather than fries.
9
Finish and serve
- Add the currants, peas, and lemon juice and toss for 1 to 2 minutes until the peas are hot and the currants plump.
- Turn off the heat.
- Fold in the parsley and most of the pine nuts.
- Taste and add salt if needed.
- Top with the remaining nuts and serve at once, with cold yogurt alongside if you like.
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Ready when: The peas are bright green and hot, and the rice smells of warm spices and lemon.
Tip: Add the parsley and nuts off the heat so they stay fresh and crisp.

Good to know

Tips

Day-old rice is the most reliable base. Freshly cooked rice is too wet and will turn gummy in the pan.
Keep the heat high for the rice step. You want some grains to crisp lightly against the pan.
Brown the lamb well before adding anything else. The browned bits are the main source of flavor.
Serve with cold yogurt or a simple cucumber and tomato salad to balance the warm spices.

Make ahead

Cook and chill the rice up to 1 day ahead, covered in the fridge. Toast the pine nuts and chop the onion, garlic, and parsley up to 1 day ahead and refrigerate (keep the nuts at room temperature in a sealed container).

Storage & reheating

Cool leftovers within 1 hour. Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months, in portions, without the yogurt. Reheat in a skillet over medium heat with a splash of water for 3 to 5 minutes, stirring, until steaming hot (165°F / 74°C). Don't leave it at room temperature for more than 2 hours.

Substitutions

ground lamb → Ground beef (80/20) or ground turkey. Beef is a close match. Turkey is leaner, so add an extra tablespoon of olive oil and cook it to 165°F (74°C).
pine nuts → Slivered or sliced almonds. Toast the same way, about 3 minutes, until golden.
dried currants → Chopped raisins or chopped dried apricots. Use the same weight. Chop larger fruit to the size of currants.
ground allspice → Baharat or 7-spice blend. Use the same amount and omit the cinnamon if the blend already includes it.