Instructions
Melt 1/4 cup unsalted butter in a large pot or saucepan over medium-high heat.
Add 2 pounds lean ground beef to the pot.
Break up the beef with a spoon. Cook for 7 to 10 minutes.
Stir occasionally until the beef is fully browned and crumbly.
Carefully drain any excess fat from the pot.
Season the browned beef with 2 teaspoons salt, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper. Stir to combine.
Pour in 5 cups chicken stock. Add 2 cups uncooked long-grain white rice.
Stir the mixture gently. Bring it to a boil over high heat.
Once boiling, reduce the heat to low. Cover the pot tightly with a lid.
Let it simmer gently for about 20 minutes. Do not lift the lid during this time.
The rice is done when all the liquid has been absorbed.
While the rice is simmering, prepare the pine nuts.
In a small skillet, melt 2 tablespoons unsalted butter over medium heat.
Add 1/2 cup raw pine nuts to the melted butter.
Cook and stir the pine nuts constantly for 3 to 5 minutes.
Remove them from heat immediately when they are lightly golden brown. Be careful not to burn them.
Once the rice and beef mixture is cooked, remove the pot from heat.
Gently stir the toasted pine nuts into the rice and beef.
Serve the Syrian Rice with Meat warm.