Rosh Hashanah Pilaf with Beets, Chard, and Beef from Iraqi Kurdistan Tasty Recipes

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Rosh Hashanah Pilaf with Beets, Chard, and Beef from Iraqi Kurdistan

"This is a Jewish recipe for New Year's, Rosh Hashanah, from Iraqi Kurdistan. The sweet beets contrast with the earthy chard, salty beef, and sour lemon for a wonderfully complex taste in every bite. While the rice needs to soak for 1 hour, the prep and cooking is easy for the beautiful and elaborate dish it creates."

Ingredients :

• 3/4 cup basmati rice
• 4 ounces beets, peeled and shredded
• 5 cloves garlic, diced
• 4 teaspoons white sugar, divided
• 1 large lemon, juiced
• 1 teaspoon dried dill
• 1 teaspoon dried tarragon
• 1 1/2 teaspoons kosher salt, divided
• 1 tablespoon vegetable oil
• 1 pound 85% lean ground beef
• 1 large onion, diced
• 1 cup water
• 4 ounces beets, peeled and cut into 1/2-inch cubes
• 2 large bunches chard leaves, stems removed

Instructions :

Prep : 45M	Cook : 6M	Ready in : 2H50M

• Wash rice repeatedly in a large bowl of water until the water runs clear. Cover rice with fresh water and soak for 1 hour.
• Drain rice and mix with shredded beets, garlic, 2 teaspoons sugar, 1/2 of the lemon juice, dill, tarragon, and 3/4 teaspoon kosher salt.
• Heat oil in a 6-quart stock pot over medium heat. Add beef and remaining salt. Cook and stir until beef is browned, 5 to 10 minutes. Remove browned beef from the pot with a slotted spoon, leaving the oil behind. Add onion; cook and stir until browned, 5 to 10 minutes. Add cubed beets and saute for another 5 minutes. Remove onion and beets from the pot and mix with the beef.
• Combine water, remaining lemon juice, and remaining sugar in a bowl to create sweet and sour water.
• Place 1 layer of chard leaves on the bottom of the pot. Add 1/2 of the rice mixture, followed by a second layer of chard leaves. Add 1/2 of the beef mixture, followed by a layer of chard leaves, and the remaining rice mixture. Add another layer of chard leaves, the remaining beef mixture, and a final topping of chard leaves. Pierce the chard leaf layers with a long and thin knife all the way to the bottom a few times so steam can escape. Pour the sweet and sour water over the top.
• Bring the pilaf to a gentle simmer over medium heat. Turn the heat to very low, cover, and cook for 30 minutes. Remove from heat and allow to rest for 15 minutes before serving.

Notes :

• You can use ground lamb instead of beef as well and any long grain rice instead of basmati.
• Dried basil can be substituted for the dried tarragon.
• If using table salt, use less than the amount given for kosher salt.

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