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Ruz bi dfeen - Lamb with Rice and Chickpeas

dina bayoud Kohl
5 from 4 votes
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 8 hours
Course Main Course
Cuisine Lebanese
Servings 6 servings

Ingredients
  

  • For the meat
  • 60 ml sunflower oil
  • 750 g leg of lamb cut into 4-5 cm cubes
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • 1 onion peeled
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 Cardamom pods
  • 1 litre hot water
  • For the dfeen
  • 60 ml sunflower oil
  • 500 g onions peeled, halved lengthwise and thinly sliced into half-moon shapes
  • 200 g chickpeas soaked overnight in one litre water (you can use canned chickpeas as well)
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 1 ½ teaspoons allspice
  • 400 g parboiled rice soaked in cold water for 10 minutes, and drained
  • 900 ml from the meat stock
  • 500 ml plain yoghurt to serve

Instructions
 

  • Drain the chickpeas, add them with one litre water to a pressure cooker, put the lid on, and following the manufacturer’s instructions, cook over low heat for about 30 minutes. Drain them in a colander and set aside. (Skip this step if using canned chickpeas)
  • For the meat: Heat the oil in a pressure cooker over medium-high heat. Add the meat, the cinnamon and the allspice and cook for about 15 minutes, stirring often. Then add the water, onion, bay leaf, cinnamon stick and cardamom pods and put the lid on. Following manufacturer’s instructions, cook over low heat for about 20 minutes. Uncover and discard the onion, bay leaf, cinnamon stick and cardamom pods. Reserve.
  • For the dfeen: Heat the oil in a large pot and cook the onions over medium-high heat for about 10 minutes, stirring often until wilted and slightly brown. Add the drained chickpeas and the spices and mix well. Remove the meat with a slotted spoon and place neatly over the chickpeas. Then cover with the rice. Pour in the 900 ml meat stock and bring to a boil. Adjust taste if necessary. Reduce heat to medium-low and cook for about 20 minutes. Uncover and cook for another 5 to 10 minutes, until the water is fully absorbed. Let rest, covered, for 10 minutes.
  • Turn the round platter over onto the top of the uncovered pot, and holding the platter and the pot firmly with both hands, invert them and quickly place the platter on the counter. Remove the pot slowly. If you are lucky, you’ll get a cake like shape. Serve immediately. Eat with some yoghurt on the side.

Notes

All images and text © Dina Bayoud Kohl for Dina’s Kitchen