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.
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Recipe Summary
Ingredients
Directions
Cook's 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.