Riz a Djej

Ingredients

Quantities are for one portion.

• 10 gpine nuts
• 10 galmonds, halved
• 1 tspcinnamon
• 1 tsplebanese seven spice
• 150 gchicken breast
• 15 mlolive oil
• 70 gdry white rice
• salt to taste
• 20 gbutter
• 50 gbeef mince

Method

1. Poach the chicken breast in seasoned water until cooked through. Remove the chicken, pull it into shreds, and reserve the poaching broth.
2. Melt the butter in a pan and fry the almonds and pine nuts until golden. Remove the nuts and set aside.
3. In the same pan, heat the olive oil and brown the beef mince. Stir in the seven spice, cinnamon, and a pinch of salt.
4. Rinse the dry white rice and add it to the spiced beef, toasting it for a minute.
5. Pour the reserved chicken broth over the rice. Bring to a boil, cover, and simmer until the rice is tender and the liquid is absorbed.
6. Tip the fragrant spiced meat and rice onto a wide serving platter.
7. Arrange the shredded chicken over the rice and scatter the hot, buttery toasted nuts on top.