Lebanese
Riz a Djej
This Lebanese chicken rice is cooked in fragrant chicken stock with spiced minced meat, then topped with tender shredded chicken and toasted nuts. It is the kind of warm platter often served for family lunches and gatherings.
Watch it madeSuha's Dishes · 9:56
Ingredients
- Bone-in chicken thighs or leg quarters500g
- Long-grain rice1 cup
- Lean minced lamb or beef120g
- Onion, quartered1 small
- Bay leaf1
- Cinnamon stick1 small
- Green cardamom pods3
- Whole cloves2
- Lebanese seven spice1 teaspoon
- Ground cinnamon1/4 teaspoon
- Ground allspice1/4 teaspoon
- Samneh or ghee2 tablespoons
- Blanched almonds2 tablespoons
- Pine nuts1 tablespoon
- Salt1 1/2 teaspoons, divided
- Black pepper1/2 teaspoon
- Water4 cups
Method
- Rinse the rice until the water runs mostly clear, then soak it in cool water for 20 minutes.
- Place the chicken in a pot with the onion, bay leaf, cinnamon stick, cardamom, cloves, 1 teaspoon salt, and the water.
- Bring to a gentle boil, skim any foam, then cover and simmer for 35 to 40 minutes until the chicken is tender.
- Lift out the chicken, strain the stock, and reserve 1 3/4 cups hot stock for the rice.
- When cool enough to handle, remove the chicken from the bones and shred it into generous pieces.
- In a medium pot, melt 1 tablespoon samneh over medium heat and cook the minced lamb or beef until browned and crumbly.
- Season the meat with Lebanese seven spice, ground cinnamon, allspice, black pepper, and the remaining 1/2 teaspoon salt.
- Drain the soaked rice well, add it to the spiced meat, and stir for 1 minute so the grains are coated in the fat and spices.
- Pour in the reserved hot chicken stock, bring to a boil, then cover and cook over very low heat for 15 minutes.
- Turn off the heat and let the rice rest, covered, for 10 minutes before fluffing gently with a fork.
- Meanwhile, melt the remaining 1 tablespoon samneh in a small pan and toast the almonds until golden, then add the pine nuts and toast briefly until fragrant.
- Spoon the rice onto a serving platter, arrange the shredded chicken on top, and scatter with the toasted almonds and pine nuts.
Common questions
Can I substitute the lamb or beef in Riz a Djej?
Yes. Ground turkey or chicken works for a lighter version, though the flavor will be milder. You can also skip the minced meat entirely and make the rice with chicken stock, herbs, and extra toasted nuts.
How long does Riz a Djej take from start to finish?
Plan on about 1 hour 15 minutes to 1 hour 30 minutes total. The chicken simmers 35 to 40 minutes, while the rice and meat need about 20 minutes, plus a short rest before serving.
What are the most common mistakes when making Riz a Djej?
The biggest mistakes are overcooking the rice, not soaking it, and using too much liquid. Also, don’t skip toasting the rice in the spiced meat and fat; that step helps keep the grains separate and flavorful.
How should I store leftovers, and can I freeze them?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 2 months. Reheat gently with a splash of water or stock so the rice stays moist.
What should I serve with Riz a Djej?
Serve it with a cucumber-yogurt salad, chopped tomatoes, pickles, or a simple green salad. A squeeze of lemon over the chicken brightens the dish, and extra toasted almonds or pine nuts add a nice finish.