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4 Serves
76 Mins
Heat the olive oil in a large heavy-bottomed pot over medium-high heat and brown the ground lamb until fully cooked.
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Vitamin E
2 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
26 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
122 mg / 420 mgPhosphorus
370 mg / 1,250 mgPotassium
414 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Stir in the Baharat spice blend and toast the rice in the rendered fat for 3-4 minutes until fragrant.
Pour in the chicken broth, bring to a boil, then reduce the heat to low and cover the pot to simmer for 20 minutes.
Remove from heat and let the rice stand covered for 15 minutes to steam, then fluff with a fork and garnish with toasted pine nuts.
27
g52
g5
g
Nepali
Vietnamese