Lamb (or Beef) and Spiced Rice with Toasted Nuts

Lahm ma Riz Haswi (lah-him ma riz hush-wee)

Preparation info

  • Serves


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About


For the Lamb (or Beef)

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds lean lamb (from the leg), cut into


Prepare Ahead

You can prepare this dish up to 2 days in advance. Refrigerate the lamb (or beef) and rice separately. Serve as directed.