Recipes Spiced Lamb-and-Rice Dressing with Chickpeas 5.0 (3,021) Add your rating & review 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. By Sam Mogannam Sam Mogannam Sam Mogannam is the second-generation owner of Bi-Rite Market in San Francisco and founder of the Bi-Rite Family of Businesses, a certified B corporation that Forbes named one of the best small companies in the United States. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 20 mins Total Time: 45 mins Yield: 10 Ingredients 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 Directions 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. 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. 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. Rate it Print