Spiced Lamb-and-Rice Dressing with Chickpeas
© Quentin Bacon

Spiced Lamb-and-Rice Dressing with Chickpeas

  • ACTIVE: 20 MIN
  • SERVINGS: 10

Instead of the more common bread-based dressing, Sam Mogannam's mother, Mariette, always serves turkey with this hearty, savory Palestinian stuffing, traditionally used as a filling for grape leaves or halved zucchini.

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  1. 1 1/2 tablespoons unsalted butter
  2. 1 onion, finely chopped
  3. 1 pound ground lamb
  4. 2 garlic cloves, minced
  5. 1/4 teaspoon ground cinnamon
  6. 1/4 teaspoon ground cardamom
  7. 1/4 teaspoon ground allspice
  8. 1 1/2 cups jasmine rice
  9. One 15-ounce can chickpeas, drained
  10. Kosher salt and freshly ground pepper
  11. 1 cup Turkey Stock or low-sodium chicken broth
  12. 1 cup water
  13. 1 tablespoon extra-virgin olive oil
  14. 1/2 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. 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.
  2. 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.
  3. Fluff the rice and transfer it to a bowl. Sprinkle the toasted pine nuts over the dressing and serve.
Make Ahead
The dressing can be refrigerated overnight. Rewarm in a 300° oven before serving.