Rosh Hashanah Beet, Chard, and Beef Pilaf from Iraqi Kurdistan

Name: Rosh Hashanah Beet, Chard, and Beef Pilaf from Iraqi Kurdistan
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Jewish, Persian
Ingredients: 0.75 cup Basmati Rice; 4 oz Beet; 1 whole Diced Onion; 1 tsp Dried Dill; 1 tsp Dried Tarragon; 5 whole Garlic; 1 lb Lean Ground Beef; 1 whole Lemon Juice; 1.5 tsp Salt; 4 tsp Sugar; 1 tbsp Vegetable Oil; 1 cup Water

Dinner 🍽️Lunch 🥪 Jewish 🇮🇱Persian 🇮🇷 Low-Sodium Gluten-Free Halal 🕌Kosher ✡️

This layered pilaf weaves basmati rice tinted with beets, tender chard, and richly seasoned ground beef into a harmonious, sweet-tart balance. Fragrant dill and tarragon lift the earthy vegetables while lemon brightens every bite, creating a festive centerpiece. Serve Rosh Hashanah Beet, Chard, and Beef Pilaf from Iraqi Kurdistan for holiday gatherings or an elegant family dinner.

Prep45 mins
Cook50 mins
Serves6
DifficultyMedium

Rosh Hashanah Beet, Chard, and Beef Pilaf from Iraqi Kurdistan

1

Rinse the rice several times in a large bowl of water until the water runs clear. Cover the rice with fresh water and soak for 1 hour.
2

Drain the rice and combine it with the shredded beets, the garlic, 2 teaspoons sugar, 1/2 of the lemon juice, the dill, the tarragon, and 3/4 teaspoon kosher salt.
3

Warm the oil in a 6-quart stock pot over medium heat. Add the beef and the remaining salt. Cook, stirring, until the beef is browned, 5 to 10 minutes. Lift the browned beef out with a slotted spoon, leaving the oil in the pot. Add the onion; cook and stir until browned, 5 to 10 minutes. Add the cubed beets and sauté for another 5 minutes. Remove the onion and beets from the pot and combine them with the beef.
4

Stir together the water, the remaining lemon juice, and the remaining sugar in a bowl to make sweet-and-sour water.
5

Lay a single layer of chard leaves on the bottom of the pot. Add 1/2 of the rice mixture, then a second layer of chard leaves. Add 1/2 of the beef mixture, followed by another layer of chard leaves and the remaining rice mixture. Add another layer of chard leaves, the remaining beef mixture, and finish with a final layer of chard leaves. Pierce through the chard layers with a long, thin knife down to the bottom a few times to let steam escape. Pour the sweet-and-sour water over the top.
6

Bring the pilaf to a gentle simmer over medium heat. Reduce the heat to very low, cover, and cook for 30 minutes. Remove from the heat and let rest for 15 minutes before serving.