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Spiced Lamb-and-Rice Dressing with Chickpeas

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.


slideshow  More Holiday Stuffings and Dressings


  • Total Time:
  • Servings: 10

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  • 1 1/2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 1 pound ground lamb
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 1 1/2 cups jasmine rice
  • One 15-ounce can chickpeas, drained
  • Kosher salt and freshly ground pepper
  • 1 cup Turkey Stock or low-sodium chicken broth
  • 1 cup water
  • 1 tablespoon extra-virgin olive oil
  • 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.

Contributed By Photo © Quentin Bacon Published November 2010

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