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Ingredients

• 2 Tbls clarified butter
• 1 lb course ground lamb shoulder (you can use course ground chuck)
• 2 cups long-grain rice (Use a Rice that does not stick together once cooked)
• 3 cups (or more) chicken stock (Homemade Stock is a must. See below.)
• 1-2 Tsp sea salt (to taste)
• 1 Tsp fresh ground black pepper
• ½ Tsp ground cinnamon
• ¼ Tsp ground nutmeg
• ¼ cup vacuum packed chestnuts chopped (Canned will work but vacuum packed are much tastier)
• ¼ cup peeled almonds, blanched
• ¼ cup pine nuts
• ¼ cup pistachio nuts, shelled
• ¼ cup golden raisins
• *********************
• chicken stock
• (1) 4 – 5 lb roasting chicken
• 1 large cinnamon stick
• 1 large stock of celery, chopped
• 1 large onion, chopped
• 4 cloves garlic, crushed
• 1 ½ Tsp sea salt
• fresh ground pepper to taste.

Description

This Recipe Is 3rd Generation In My Family. It Is A Traditional And Classic Lebanese Side Dish For Special Occasion Dinners. It Goes Particularly Well With Chicken, Turkey Or Lamb Main Courses And Is Often Used As A Stuffing For All Three. Many Leban

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