🇱🇧 Lebanon · Food
Riz à la Djaj
By eatmundo · August 3, 2026
🇱🇧 LBA fragrant, celebratory Lebanese rice dish layered with tender, slow-cooked meat, vibrant vegetables, and toasted nuts, infused with warm aromatic spices.
Ingredients
check them off as you prepareHow to Make It
- 1
Season 4 pieces of lamb shank with salt and brown them in 20g of hot ghee until deeply seared, then add water and 2 cinnamon sticks to simmer for 60 minutes until tender.
- 2
While the meat cooks, sauté diced carrots and peas in 10g of ghee until just softened, about 5 minutes.
- 3
In a separate pot, toast 400g of rice with 20g of ghee for 2 minutes to coat each grain in flavor.
- 4
Add the cooking broth from the lamb to the rice, using a 1:2 ratio of rice to liquid, and cook covered on low heat for 15 minutes.
- 5
Once the rice is nearly cooked, fold in the sautéed carrots and peas gently.
- 6
Toast the 50g of almonds in a dry pan until golden and fragrant, about 3 minutes.
- 7
Remove the meat from the broth and shred it slightly or keep it on the bone as preferred.
- 8
Serve the rice topped with the tender lamb and toasted almonds, arranging for a beautiful presentation.
Frequently Asked Questions
Can I use chicken instead of lamb?+
Yes, 'Djaj' literally means chicken; the recipe works perfectly with both proteins.
What type of rice is best?+
Long-grain or Basmati rice is preferred for its fluffy texture in this dish.
How do I make the rice extra fragrant?+
Add a few cardamom pods and an extra cinnamon stick to the broth while boiling the meat.
What if the meat is not tender?+
Continue simmering for another 15-20 minutes until the meat pulls away from the bone effortlessly.
