Syrian Rice with Meat
This Syrian rice transforms simple ingredients into something aromatic and deeply savory. The combination of allspice and cinnamon with ground beef creates a warm spice profile that's neither sweet nor heavy, a hallmark of Levantine cooking. Butter toasted with the rice before adding stock builds flavor at the foundation, a technique that makes each grain absorb the meat's richness rather than sit separate from it.
Instructions
Heat 1/4 cup butter in a large saucepan over medium-high heat.
Add ground beef and season with salt, allspice, cinnamon, and black pepper.
Cook and stir until beef is browned and crumbly, 7 to 10 minutes.
Stir chicken broth and rice into beef in the saucepan; bring to a boil.
Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes.
Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat.
Cook and stir pine nuts in hot butter until lightly browned, 3 to 5 minutes.
Mix pine nuts into beef-rice mixture before serving..
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