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


  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.
  2. 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.
  3. 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.
  4. 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.
  5. Fluff the rice and transfer it to a bowl. Sprinkle the toasted pine nuts over the dressing and serve.
  6. The dressing can be refrigerated overnight. Rewarm in a 300° oven before serving.

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