White rice with pulled beef: The dish that will conquer the holiday table

Persian rice served with pulled beef and chickpeas – a festive and flavorful dish. The rice cooks until it is soft and fluffy, topped with asado/shoulder beef that has been cooked for hours with red wine, spices, and chickpeas until it separates into fibers. Everything is completed with the cooking sauce, which adds juiciness and depth of flavor.

• Preparation time – 5 hours

• Difficulty level – Medium

• Quantity – 8 servings

• Kosher type – Meat

• 2 cups Persian rice

• 3 cups boiling water

• 2 tablespoons oil

• 1 teaspoon salt

• 1 kg asado beef or fresh shoulder 5

• 1 large onion, chopped

• 4 garlic cloves, chopped

• 2 tablespoons olive oil

• 1 tablespoon tomato paste

• 2 tablespoons honey / silan (date syrup)

• 1/2 cup dry red wine

• 1 cup beef stock / water

• 1 cup soaked and drained chickpeas

• Salt, ground black pepper

• 1 teaspoon sweet paprika

• 1/2 teaspoon hot paprika

• 1/4 teaspoon turmeric

• 1 bay leaf

• In a heavy pot (or cast iron pot) heat oil, sear the beef on all sides until nicely browned.

• Add onion, garlic, and fry until golden.

• Add tomato paste, honey/silan, spices, red wine, and stock. Mix, add the chickpeas, and cover.

• Cook on a very low flame for about 4 hours, or in a covered oven at 160° until the meat is soft and easily separates.

• When the meat is ready – let it cool slightly and pull into fibers with hands/fork. Keep the liquids and mix some of them into the meat so it stays juicy.

• Rinse the rice well.

• Heat oil in a pot, add rice, and stir for 1–2 minutes.

• Add boiling water, salt, cover, and cook on low flame for 15 minutes.

• Turn off the heat and leave covered for 10 more minutes to steam.

• Spread hot rice in a wide, beautiful serving bowl.

• Place a generous layer of juicy pulled beef on top.

• Drizzle some of the sauce left from cooking the beef.

• Recommended garnish: Pomegranate seeds and roasted almonds or pomegranate for a festive touch.