👨‍🍳 作り方

1. 1

   Toast the pine nuts: In a dry skillet over medium-low heat, toast the pine nuts, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Watch carefully as they can burn quickly. Remove from skillet and set aside.

   ⏱️ 5 minutes
2. 2

   Cook the meat and aromatics: Heat the oil in a large pot or Dutch oven over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain off any excess fat.

   ⏱️ 7 minutes
3. 3

   Add the chopped onion to the pot with the browned meat. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Stir in the ground cinnamon, optional allspice, salt, and pepper. Cook for another minute until fragrant.

   ⏱️ 8 minutes
4. 4

   Incorporate peas and tomato paste: Add the thawed peas and tomato paste to the pot. Stir well to coat the meat and onions. Cook for 2-3 minutes, allowing the tomato paste to deepen in color and flavor.

   ⏱️ 3 minutes
5. 5

   Simmer the pea mixture: Pour in the water or broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the peas are tender and the sauce has slightly thickened. Taste and adjust seasoning if needed.

   ⏱️ 20 minutes
6. 6

   Cook the rice: While the pea mixture simmers, prepare the rice according to package directions. Typically, this involves rinsing the rice, then combining it with a specific amount of water (usually a 1:1.5 or 1:2 ratio of rice to water) and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 15-20 minutes. Let it rest, covered, for 5 minutes off the heat.

   ⏱️ 20 minutes
7. 7

   Assemble and serve: Fluff the cooked rice with a fork. Spoon the rice onto serving plates or a large platter. Ladle the pea and meat mixture generously over the rice. Garnish with the toasted pine nuts.

   ⏱️ 2 minutes