This green bean and lamb rice is a comforting one-pot meal that brings together tender grains of basmati rice, softly cooked green beans, and delicately spiced lamb. Balanced and nourishing, it delivers vegetables, protein, and carbohydrates in one satisfying dish inspired by Middle Eastern home cooking.
Why You’ll Love This Recipe
You’ll love this recipe because it is simple yet deeply flavorful. The lamb is cut into small pieces so every bite of rice gets a hint of meat without being heavy. The green beans melt into the rice, creating a soft texture that blends beautifully with warm spices and the tangy depth of black lime. It is economical, family-friendly, and perfect for both weeknight dinners and relaxed gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tablespoons olive oil
1 large onion, finely chopped
250 g lamb fillet, cut into very small pieces
1 teaspoon Lebanese 7 spice
¼ teaspoon ground black pepper
¼ teaspoon ground turmeric
400 g green beans, fresh or frozen, trimmed and cut in half
1½ tablespoons tomato concentrate
2 cups basmati rice
1 tablespoon black lime powder
1 teaspoon salt
3½ cups boiling water
Directions
Soak the basmati rice in water for about 30 minutes, then drain and set aside.
Heat the olive oil in a deep casserole dish or heavy pot over medium heat. Add the chopped onion and sauté until golden and fragrant.
Add the lamb pieces to the pot and cook on medium-high heat, stirring frequently, until the meat is sealed on all sides.
Sprinkle in the 7 spice, black pepper, and turmeric. Add the green beans and sauté everything together for about 5 minutes, allowing the flavors to combine.
Stir in the salt, black lime powder, and tomato concentrate. Continue to sauté for another 5 minutes until the mixture is well coated and aromatic.
Add the drained rice to the pot and gently stir for about 2 minutes so the grains are coated with the oil and spices.
Pour in the boiling water, making sure it just covers the rice and ingredients. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25 minutes, or until the rice is cooked and the liquid is absorbed.
Remove from heat and let the rice rest, covered, for 5 minutes before fluffing gently and serving.
Servings and timing
This recipe serves 4 people comfortably.
Total preparation time is about 15 minutes, with a cooking time of approximately 35 minutes, making the total time around 50 minutes.
Variations
You can replace lamb with beef cut into small cubes if preferred.
If black lime is unavailable, substitute 1 tablespoon of pomegranate molasses for a similar sour note.
For extra tomato flavor, add 1 cup of fresh blended tomato sauce along with the tomato concentrate.
Serve with a spoon of plain yogurt on the side to balance the spices and acidity.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, sprinkle a little water over the rice and warm gently on the stovetop or in the microwave until heated through. Stir carefully to avoid breaking the rice grains.
FAQs
Can I use frozen green beans?
Yes, frozen green beans work well and do not need to be thawed before cooking.
What is black lime powder?
Black lime powder is made from dried limes and adds a deep, tangy, slightly smoky sour flavor.
Can I make this dish without soaking the rice?
Soaking is recommended as it helps the rice cook evenly, but you can skip it and add a little extra cooking time.
Is this dish spicy?
No, it is warmly spiced but not hot. You can adjust spices to taste.
Can I make this dish ahead of time?
Yes, it reheats well and can be made a day in advance.
What type of rice works best?
Basmati rice is ideal because it stays fluffy and separate.
Can I cook this in a rice cooker?
Yes, sauté the ingredients separately, then transfer everything to a rice cooker to finish cooking.
How do I prevent the rice from becoming mushy?
Measure the water carefully and avoid over-stirring once the rice is cooking.
Can I add other vegetables?
Yes, diced carrots or peas can be added along with the green beans.
What can I serve with this dish?
It can be served on its own or with plain yogurt and a simple salad.
Conclusion
Green bean and lamb rice is a wholesome, flavorful dish that reflects the heart of Middle Eastern home cooking. With its comforting textures, gentle spices, and tangy notes, it is a complete meal that feels both nourishing and special, perfect for sharing with family and friends.
Green bean and lamb rice is a hearty one-pot Middle Eastern dish featuring tender lamb, soft green beans, and fragrant basmati rice, all cooked together with warm spices and black lime for a balanced and nourishing meal.
Ingredients
3 tablespoons olive oil
1 large onion, finely chopped
250 g lamb fillet, cut into very small pieces
1 teaspoon Lebanese 7 spice
¼ teaspoon ground black pepper
¼ teaspoon ground turmeric
400 g green beans, fresh or frozen, trimmed and cut in half
1½ tablespoons tomato concentrate
2 cups basmati rice
1 tablespoon black lime powder
1 teaspoon salt
3½ cups boiling water
Instructions
Soak the basmati rice in water for about 30 minutes, then drain and set aside.
Heat olive oil in a deep casserole or heavy pot over medium heat. Add chopped onion and sauté until golden and fragrant.
Add lamb pieces and cook on medium-high heat, stirring frequently, until sealed on all sides.
Sprinkle in the 7 spice, black pepper, and turmeric. Add green beans and sauté for 5 minutes.
Stir in salt, black lime powder, and tomato concentrate. Sauté for another 5 minutes until aromatic.
Add the drained rice and stir gently for 2 minutes so grains are coated with oil and spices.
Pour in boiling water, ensuring it just covers the ingredients. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes or until rice is cooked and liquid is absorbed.
Remove from heat and let rest, covered, for 5 minutes before fluffing and serving.
Notes
Use beef cubes instead of lamb for a variation.
Pomegranate molasses can substitute black lime powder.
Add 1 cup of fresh tomato sauce for more tomato flavor.
Serve with plain yogurt to balance acidity and spice.
