Rez B Heshwi- Julie Taboulie Recipes

julietaboulie.com

Matt J

8 tablespoons (1 stick) unsalted butter

1 pound ground meat (lamb or 80/20 percent beef)

3 cups long-grain rice

1 cup wild rice

8 cups cold water or 4 cups cold water and 4 cups chicken,

turkey, or vegetable broth

1 ½ teaspoons sea salt

½ teaspoon freshly ground black pepper

½ teaspoon ground allspice

½ teaspoon Sabah Bharat (Seven-Spice) (optional)

2 tablespoons fresh rosemary leaves, finely minced

2 tablespoons fresh sage leaves, finely minced

2 tablespoons fresh chives, finely minced

2 tablespoons fresh flat-leaf parsley leaves, finely minced

2 tablespoons fresh mint leaves, finely minced

¼ cup pine nuts

¼ cup raw whole walnuts

¼ cup raw whole almonds

¼ cup raw slivered almonds

¼ cup marcona almonds (optional)

Directions at julietaboulie.com

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