Spiced Lamb-and-Rice Dressing with Chickpeas
Source: Food and Wine, November 2010
This hearty, savory Palestinian stuffing is traditionally used as a filling for grape leaves or halved zucchini. This holiday, with our travel plans seriously impacted by the COVID-19 pandemic, bring the world to you and instead of the more common bread-based dressing, try serving your turkey with this delicious stuffing and make it a global Thanksgiving!
- 5 tbsp unsalted butter
- 1 finely chopped onion
- 1lb round lamb
- 2 cloves mince garlic
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground allspice
- 5 cups jasmine rice
- 15oz drained and washed can of chickpeas
- kosher salt
- freshy ground black pepper
- 1 cup turkey stock or low sodium chicken broth
- 1 cup water
- 1 tbsp extra virgin olive oil
- ½ cup pine nuts
- 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.
- 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.
- Fluff the rice and transfer it to a bowl. Sprinkle the toasted pine nuts over the dressing and serve.
- The dressing can be refrigerated overnight. Rewarm in a 300° oven before serving.