This wonderful dish is often served during Easter in Eastern Mediterranean countries. While it is considered a side dish, I often make it as a main dish during the week. It is delicious comfort food when served with pickles and a side salad.

Ingredients:

• 4 TBS butter
• 1 TBS olive oil
• 4 TBs blanched almonds
• 3 TBS pine nuts
• ½ LBS ground beef
• 1 cup rice, rinsed
• 2 ¼ cups chicken broth
• Salt and pepper to taste
• 1 TBS allspice

Instructions:

1. In a small skillet, melt 1 TBS of butter. Add almonds and sauté for 2 minutes. Then, add pine nuts and continue to sauté until they turn golden brown. Remove from the pan and set aside.
2. In a nonstick deep pan, combine the ground beef, olive oil, and allspice. Cook while stirring often to break up the larger pieces.
3. Add the remaining butter and rice to the pan. Stir until well combined. Pour in the chicken broth, and season with salt and pepper. Cover the pan, reduce the heat to medium-low, and allow it to cook until all the liquid is absorbed.
4. Once the liquid is absorbed, remove the pan from the heat. Let it stand for 10 minutes. Gently fluff the rice to loosen it, and then serve on a platter with the sautéed nuts on top as a garnish.