Rosh Hashanah Pilaf with Beets, Chard, and Beef from Iraqi Kurdistan recipe
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Ingredients
- ¾ cup basmati rice 4 ounces beets, peeled and shredded 5 cloves garlic, diced 4 teaspoons white sugar, divided 1 large lemon, juiced 1 teaspoon dried dill 1 teaspoon dried tarragon 1 ½ teaspoons kosher salt, divided 1 tablespoon vegetable oil 1 pound 85% lean ground beef 1 large onion, diced 1 cup water 4 ounces beets, peeled and cut into 1/2-inch cubes 2 large bunches chard leaves, stems removed
Nutrition Info
- 310.5 caloriescarbohydrate: 33.6 gcholesterol: 49.6 mgfat: 12.1 gfiber: 4.1 gprotein: 19.2 gsaturatedFat: 4.1 gservingSize: -sodium: 753.8 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Rosh Hashanah Pilaf with Beets, Chard, and Beef from Iraqi Kurdistan
Directions
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Wash rice repeatedly in a large bowl of water until the water runs clear. Cover rice with fresh water and soak for 1 hour.
Drain rice and mix with shredded beets, garlic, 2 teaspoons sugar, 1/2 of the lemon juice, dill, tarragon, and 3/4 teaspoon kosher salt.
Heat oil in a 6-quart stock pot over medium heat. Add beef and remaining salt. Cook and stir until beef is browned, 5 to 10 minutes. Remove browned beef from the pot with a slotted spoon, leaving the oil behind. Add onion, cook and stir until browned, 5 to 10 minutes. Add cubed beets and saute for another 5 minutes. Remove onion and beets from the pot and mix with the beef.
Combine water, remaining lemon juice, and remaining sugar in a bowl to create sweet and sour water.
Place 1 layer of chard leaves on the bottom of the pot. Add 1/2 of the rice mixture, followed by a second layer of chard leaves. Add 1/2 of the beef mixture, followed by a layer of chard leaves, and the remaining rice mixture. Add another layer of chard leaves, the remaining beef mixture, and a final topping of chard leaves. Pierce the chard leaf layers with a long and thin knife all the way to the bottom a few times so steam can escape. Pour the sweet and sour water over the top.
Bring the pilaf to a gentle simmer over medium heat. Turn the heat to very low, cover, and cook for 30 minutes. Remove from heat and allow to rest for 15 minutes before serving.