Note 1: While lamb is my first choice for the meat in this dish, I have used pretty much any ground meat I have available and thoroughly enjoyed the end result. Venison is my second choice for this recipe, followed by pork. I have also used beef in a pinch, though I don’t think the flavor works quite as nicely.
Note 2: This recipe calls for sumac, which is the main ingredient in the Middle Eastern spice mix za’atar and has a tangy, lemony flavor. Look for sumac in the spice or international food aisles, at a specialty store, or order online. If you can’t find sumac, replace with half the amount of za’atar (which is often easier to find) and add some lemon juice and additional salt to the recipe.
Ingredients
- 1 pound ground lamb (or other ground meat as listed in the above note)
- 2 tablespoons olive oil
- 2 cups uncooked white rice (rinsed until the water runs clear)
- 4 cups chicken, pork, or beef stock
- ½ cup loosely packed dried whole mint leaves or 1 cup chopped fresh mint leaves
- 1½-2 tablespoons ground sumac (use less if you prefer your food less tart)
- 1 teaspoon salt
- Additional salt and pepper to taste if desired
- Greek yogurt or other thick, plain yogurt to serve
- 1/3 cup dried wild mushrooms such as oyster or wine cap
- 3 star anise pods
- ½ tablespoon dried coriander seeds, crushed
Preparation
Heat oil in a very large, heavy skillet (that has an available cover) or a large Dutch oven over medium-high heat. Add the meat to the skillet and add 1 teaspoon salt. Cook, stirring and breaking the meat up into small pieces, until it has browned.
Add the rice and stir for a few minutes to coat with fat. Add the stock, mint, sumac, salt, pepper, and any additional spices or dried mushrooms, stirring to combine.
Raise the heat to high and bring the liquid to a boil. Lower to a simmer and cover the skillet or pot. Cook covered for 20 minutes. Turn the heat off and leave covered, undisturbed, for another 5 minutes. Uncover and stir to equally distribute all the ingredients throughout the mixture. Taste and season with salt and pepper to your desired flavor.
Serve with Greek or plain yogurt.
