Lebanese Chicken Almond Rice Recipe

Soak and parboil rice

Rinse basmati rice under cold water until water runs clear. Cover with 2 cups water and let soak 20–30 minutes. Drain. Bring a large pot of water to a rolling boil, add 1 tsp salt, then add drained rice and parboil for 5–6 minutes until rice is slightly tender but still firm in the center. Drain rice in a fine-mesh sieve and set aside.

Cook ground beef

While rice soaks, heat 2 tbsp vegetable oil in a large skillet over medium heat. Add chopped onion and sauté 5–7 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant. Add ground beef, breaking it up with a spoon; cook until no longer pink, about 6–8 minutes. Stir in 1 tsp 7-spice blend, 1 tsp ground cumin, 1 tbsp tomato paste, and 1 tsp salt. Cook 1–2 minutes to bloom spices and paste. Add 1 cup hot water or low-sodium chicken broth, reduce heat to low and simmer uncovered for 8–10 minutes until mixture thickens slightly and flavors meld. Taste and adjust salt or spices as needed.

Steam rice with beef

In a heavy-bottomed pot (or the pot used to parboil the rice), melt 2 tbsp butter with 2 tbsp oil over medium heat. Spread a thin layer of the cooked beef mixture over the bottom to flavor the rice (reserve most for layering). Add the drained parboiled rice on top and gently press down. Pour 2 cups chicken broth evenly over the rice. Using the handle of a spoon, poke 6–8 holes through the rice to allow steam to circulate. Cover tightly with lid, reduce heat to very low and steam undisturbed 18–22 minutes until rice is fully cooked and liquid absorbed. Turn off heat and let rest, covered, 10 minutes before fluffing with a fork.

Marinate and cook chicken

While rice finishes, pat chicken thighs dry. In a bowl combine 2 tbsp lemon juice, 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt and 1 tsp black pepper. Add chicken and toss to coat. Let marinate 10–15 minutes at room temperature (or up to 2 hours refrigerated). Heat a skillet or grill pan over medium-high heat and add a little oil. Cook chicken thighs 5–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and edges are nicely browned. Let rest 5 minutes, then slice or shred into bite-sized pieces.

Toast nuts

While chicken cooks (or in a separate small skillet), melt 1 tbsp butter over medium heat. Add slivered almonds and pine nuts and toast, stirring frequently, until golden and fragrant, 3–4 minutes. Transfer to a bowl. In the same pan briefly warm chopped pistachios 30–60 seconds (they can also be toasted lightly) then add to nuts. Reserve a small handful of each nut for garnish.

Combine topping

Toss the sliced/shredded chicken with about 3/4 of the toasted nuts (reserve remainder for garnish). If desired, drizzle 1 tbsp olive oil or melted butter and a squeeze of lemon over the chicken and nut mixture to coat lightly.

Combine thinly sliced cucumbers, 1/4 cup chopped parsley and 2 tbsp chopped mint in a bowl. Whisk together 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper; pour over cucumbers and toss to combine. Sprinkle 1/2 tsp sumac over the top if using. Chill until ready to serve.

Fluff the rested rice gently with a fork. On a large serving platter, spread half the rice, top with the reserved beef mixture in an even layer, then add the remaining rice. Spoon the chicken and nut mixture across the top of the rice. Sprinkle remaining toasted almonds, pistachios and pine nuts over everything. Garnish with 2 tbsp chopped fresh parsley and an optional drizzle of olive oil or melted butter. Serve with chilled cucumber salad on the side.