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Lebanese Rice with Mince and Peas

Lebanese Rice with Mince and Peas

Easy Rice dish with mince meat, peas and pine nuts

Course Main Course
Cuisine Lebanese
Keyword Authentic, Easy, Healthy
Cook Time 30 minutes
Servings 4


  • 250 g of mince meat lamb or beef
  • 1 large onion chopped
  • 1/2 tsp 7 spice
  • 1/2 tsp dried coriander
  • 1/4 tsp black pepper
  • Salt to taste
  • 2 cups Basmati rice washed and drained
  • 1 cup frozen peas
  • 1/4 cup toasted pine nuts
  • Boiling water


  1. In a wide pan, heat a drizzle of regular cooking olive oil and caramelise the onion until golden
  2. Add the mince meat, spices and salt to the pan and fry off for about ten minutes, squish the mince down with the back of a spoon and drain any excess liquid that builds up
  3. Heat up 3 1/2 cups of boiled water for 2 cups of rice in a kettle
  4. In a separate pot add the rice with a drizzle of vegetable oil and approximately half a teaspoon of salt. Sauté the rice for a few minutes then add the boiling water. Bring to the boil, cover with a lid then simmer for 12 minutes exactly
  5. Just before the rice is done add the mince meat mixture and peas. Stir everything together then cover again with the lid and simmer for another five minutes or so until the rice is fluffy and well done
  6. Add some toasted pine nuts into the rice and some just on top before serving