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 calories
carbohydrate: 33.6 g
cholesterol: 49.6 mg
fat: 12.1 g
fiber: 4.1 g
protein: 19.2 g
saturatedFat: 4.1 g
servingSize: -
sodium: 753.8 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Wash rice repeatedly in a large bowl of water until the water runs clear. Cover rice with fresh water and soak for 1 hour.

  2. 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.

  3. 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.

  4. Combine water, remaining lemon juice, and remaining sugar in a bowl to create sweet and sour water.

  5. 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.

  6. 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.

Recipe Yield

6 servings

Recipe Note

This is a Jewish recipe for New Year's, Rosh Hashanah, from Iraqi Kurdistan. The sweet beets contrast with the earthy chard, salty beef, and sour lemon for a wonderfully complex taste in every bite. While the rice needs to soak for 1 hour, the prep and cooking is easy for the beautiful and elaborate dish it creates.

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