Spiced Lamb-and-Rice Dressing with Chickpeas
By: Sam Mogannam, November 2013, Food and Wine online Instead of the more common bread-based dressing, Sam Mogannam’s mother, Mariette, always serves turkey with this hearty, savory Palestinian stuffing, traditionally used as a filling with grape leaves or halved zucchini. More Holiday Stuffings and Dressings
Servings Prep Time
10adults 30minutes
Cook Time Passive Time
20minutes 10minutes
Servings Prep Time
10adults 30minutes
Cook Time Passive Time
20minutes 10minutes
Ingredients
Instructions
How to Make
  1. In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the lamb, garlic, cinnamon, cardamom and allspice and cook, stirring, until the lamb is no longer pink and the liquid has evaporated, about 4 minutes. Add the rice and chickpeas along with 2 teaspoons of salt and a pinch of pepper and cook, stirring, until evenly coated. Add the stock and water and bring to a boil. Cover and cook over low heat until the rice is tender, about 20 minutes. Remove from the heat, cover and let stand for 10 minutes.
  2. Meanwhile, heat the oil in a small skillet. Add the pine nuts and cook over moderate heat, stirring constantly, until browned, about 4 minutes. Transfer the pine nuts to a plate and season with salt.
  3. Fluff the rice and transfer it to a bowl. Sprinkle the toasted pine nuts over the dressing and serve.
Make Ahead
  1. The dressing can be refrigerated overnight. Rewarm in a 300° oven before serving.
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