Riz a Jej

January 14, 2019
Riz a Jej

Author Notes:

This traditional Lebanese chicken and rice dish is one of my favorites. Flavorful, seasoned rice, topped with juicy chicken and studded with lots of nuts around; it's a definition of comfort food for me.

Edouard Massih

Serves: 4-6 people
Prep time: 30 min
Cook time: 1 hrs


  • 2 tablespoons butter
  • 1 tablespoon EVOO
  • 1 cup onion, chopped
  • 2 pounds ground beef or lamb
  • 2 cups long grain white rice
  • 2 tablespoons salt
  • 4 tablespoons buharat, seven pepper spice
  • 1/2 cup cashews
  • 1/4 cup pine nuts
  • 1/4 cup slithered almonds
  • 1/4 cup sesame seeds
  • 1/4 cup pistachios
In This Recipe


  1. MAKE RICE: In a large pot, add the butter, olive oil, and onion and cook for 5 minutes until the onion softens. Make sure the onions don’t brown. Add the ground meat and cook, stirring regularly, for 10 minutes until the meat starts to brown. Add the rice, salt, and 2 tbsp of buharat to the pot, and cook for 2 minutes as you are stirring and coating the rice with the spices. Add 4 cups of chicken stock and bay leaves to the pot, and bring it to the boil, stirring occasionally. Reduce the heat to low, cover and simmer for 20-25 minutes, until the rice is fully cooked.
  2. MAKE CHICKEN: In a medium-sized pot, add shredded chicken and buharat. Mix well until it’s fully seasoned. Add remaining chicken stock to the mixture and bring it to a gentle simmer on a low heat. This process will keep the chicken moist and flavorful.
  3. TOAST NUTS: Set the oven at the 450 F. In separate batches, toast each nut in the oven for 3-5 minutes until lightly golden. Once toasted, mix all the nuts together. Set aside.
  4. ASSEMBLY: To assemble, place the rice mixture on a serving platter and cover with shredded chicken. Garnish with toasted nuts.

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