Type what you have

Ingredients

• ✓ butter
• onion
• white rice
• chicken broth
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart baking dish.
2. 2 Melt butter in a large skillet over medium-high heat. Add onion and sauté until translucent, 3 to 5 minutes. Stir in rice and cook until slightly golden, 2 to 3 minutes. Pour in chicken broth, season with salt, and simmer for 5 minutes. Transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

By Elaine Mical

Ingredients

• ✓ butter
• carrot
• onion
• chicken broth
• water
• couscous
• raisin

Instructions

1. 1 Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
2. 2 Stir in the raisins, and serve hot.

By Melissa Hamilton

Ingredients

• ✓ butter
• ✓ butter
• ground beef
• salt
• allspice
• cinnamon
• black pepper
• chicken broth
• long grain white rice
• pine nut

Instructions

1. 1 Heat 1/4 cup butter in a large saucepan over medium-high heat. Add ground beef and season with salt, allspice, cinnamon, and black pepper. Cook and stir until beef is browned and crumbly, 7 to 10 minutes.
2. 2 Stir chicken broth and rice into beef in the saucepan; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes.
3. 3 Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Cook and stir pine nuts in hot butter until lightly browned, 3 to 5 minutes.
4. 4 Mix pine nuts into beef-rice mixture before serving.

By SGEORGE952

Ingredients

• ✓ butter
• olive oil
• onion
• long-grain white rice
• chicken stock
• salt
• cayenne pepper
• saffron

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter and oil in a large saucepan over medium heat. Add onion; cook and stir until lightly browned, 7 to 8 minutes. Remove from the heat.
3. 3 Place rice into a 9x13-inch casserole dish. Add onion and stir until rice is thoroughly coated. Place the dish on a baking sheet.
4. 4 Combine chicken stock, salt, cayenne pepper, and saffron in a saucepan. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
5. 5 Pour stock mixture over rice in the baking dish and stir to combine. Spread mixture evenly along the bottom of the pan and cover tightly with heavy-duty aluminum foil.
6. 6 Bake in the preheated oven for 35 minutes. Remove from the oven and allow to rest, covered, for 10 minutes. Remove the foil and fluff rice with a fork.

By John Mitzewich

Ingredients

• ✓ butter
• salt
• mint
• beef ravioli
• paprika
• garlic
• plain whole milk yogurt

Instructions

1. 1 Bring a large pot of water to a boil. Add salt, mint, and ravioli. Cook for 3 to 5 minutes until ravioli float to the top, then drain and keep warm.
2. 2 Meanwhile, melt butter in a small saucepan over low heat. Stir in paprika, and keep warm as ravioli are cooking. Stir garlic into yogurt.
3. 3 To serve, place drained ravioli onto a serving platter or individual plates. Spoon yogurt on top of ravioli, then ladle paprika butter over top.

By DS

Ingredients

• ✓ butter
• spaghetti
• onion
• garlic
• jasmine rice
• vegetable broth
• salt
• pepper
• asparagus
• cashew

Instructions

1. 1 Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
2. 2 Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
3. 3 Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
4. 4 Mix asparagus and cashew halves into the rice mixture, and serve warm.

By SABRINATEE

Ingredients

• ✓ butter
• beef stew meat
• canola oil
• onion
• chicken bouillon
• bay leaf
• salt
• black pepper
• water

Instructions

1. 1 Cook and stir beef in butter and canola oil in a large saucepan over medium heat until lightly browned, about 5 minutes. Add onions, chicken bouillon, bay leaf, salt, and black pepper; pour in water. Reduce heat to low, cover, and simmer until beef is tender and onions have reduced into a thick sauce, at least 2 hours.

By chaka

Ingredients

• ✓ butter
• onion
• carrot
• basmati rice
• salt
• water
• apricot
• almond
• rose water
• saffron

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion and carrot; cook and stir until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
2. 2 Stir in water until combined. Stir in apricots, almonds, rose water, and saffron; bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat; let stand, covered, 10 minutes. Stir before serving.

By JOHNTHEBEAR

Ingredients

• ✓ butter
• vegetable oil
• round steak
• onion
• parsley
• salt
• black pepper
• bread dough

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
3. 3 Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake fatayer in the preheated oven until lightly browned, about 25 minutes.

By Russ Neimy

Ingredients

• ✓ butter
• parsley
• onion
• ground lamb
• allspice
• lemon zest
• salt
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mix together the parsley, onions, lamb, allspice, lemon zest, salt and butter until well blended. Use your hands for best results. Place in a baking dish, or pat into a 2 inch tall round on a baking sheet with sides. Arrange tomato slices on top.
3. 3 Bake uncovered for 50 minutes in the preheated oven, until no longer pink and the internal temperature has reached at least 160 degrees F (72 degrees C). Serve with pita bread or rice.

By CZ24

Ingredients

• ✓ butter
• olive oil
• lemon juice
• salt
• pepper
• red potato
• garlic
• dukkah
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk olive oil, lemon juice, 1/4 teaspoon salt, and black pepper together in a small bowl.
3. 3 Place potatoes and garlic cloves in an 11x13-inch baking dish; drizzle with olive oil mixture and toss to coat.
4. 4 Bake in the preheated oven for 40 minutes, stirring every 10 to 15 minutes.
5. 5 Combine butter and dukkah in a small bowl; brush on potatoes. Continue baking until potatoes are soft and golden, 10 to 15 minutes more. Season with salt; garnish with parsley.

By France Cevallos

Ingredients

• ✓ butter
• cracked wheat
• ground beef
• onion
• lemon juice
• cinnamon
• salt
• black pepper
• pine nut

Instructions

1. 1 Soak wheat in a bowl of warm water until water is slightly absorbed, about 25 minutes. Drain and squeeze out excess moisture.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking dish.
3. 3 Mix soaked wheat, ground beef, onion, lemon juice, cinnamon, salt, and black pepper together in a bowl. Spread mixture in the prepared baking dish; top with butter and pine nuts.
4. 4 Bake in the preheated oven until ground beef is no longer pink, about 25 minutes. Turn on oven's broiler; broil until top is browned, 5 minutes.

By sexxxi_shawty

Ingredients

• ✓ butter
• lamb shoulder
• eggplant
• tomato
• onion
• green bell pepper
• garlic
• tomato paste
• water
• allspice
• salt
• black pepper

Instructions

1. 1 In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
2. 2 In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

By KELLYJEANNE

Ingredients

• ✓ butter
• olive oil
• onion
• long-grain rice
• vegetable broth
• saffron
• allspice
• pistachio
• pomegranate seed
• salt
• black pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice; reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
2. 2 Meanwhile, toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.
3. 3 Stir butter into cooked rice. Remove from the heat and mix in pistachios and pomegranate seeds. Fluff with a fork and season with salt and pepper.

By Afiyet_olson

Ingredients

• ✓ butter
• ✓ butter
• basmati rice
• kosher salt
• saffron
• water
• roasted noodle
• grapeseed oil
• kosher salt
• potato
• water
• medjool date
• raisin
• cinnamon

Instructions

1. 1 Place rice in a medium bowl and cover with tepid water. Gently swish it around with your finger to activate the starches, then tip the bowl to drain water. Repeat this process until water runs clear, about 7 rinses. Cover rice with cold water, add 1/2 tablespoon salt, stir gently, and soak for 1 hour. Drain rice without rinsing.
2. 2 Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 2 tablespoons boiling water. Stir, cover, and set saffron water aside.
3. 3 Fill a 5-quart nonstick pot with 9 cups water and bring to a boil over medium-high heat. Add 3 tablespoons salt and stir until dissolved. Break roasted noodles into thirds and add to boiling water with rice. Stir once gently, and watch carefully as it cooks so water does not boil over. Taste water for salt and adjust accordingly. Cook until first rice grain pops up to the surface. Set a timer for 4 minutes and cook, scooping off any foam from the surface until the timer goes off. Test rice and continue to cook until tender on the outside but still firm to the bite on the inside, 6 to 8 minutes more.
4. 4 Drain rice and noodles in a colander and rinse quickly with lukewarm water and a spray faucet to rinse off extra starch. Taste and gently rinse again if too salty. Set aside to drain completely. Wash and dry the pot.
5. 5 Place the clean pot over medium heat. Add oil, 1 tablespoon saffron water, and a pinch of salt; swirl the pot until the bottom and lower sides are coated with the oil mixture. Tightly overlap potato slices in a single layer covering the bottom of the pot to create the tahdig layer.
6. 6 Gently scatter rice-noodle mixture over the tahdig in a pyramid shape, making sure potatoes are completely covered and moving noodles away from the sides of the pot. Gently poke the handle of a wooden spoon into rice and noodles a few times, being careful not to hit tahdig; this will allow steam to escape while cooking. Cover and cook until you see steam escaping from the sides of the lid and tahdig starts to set, about 10 minutes.
7. 7 Meanwhile, combine 1/4 cup boiling water with 2 tablespoons melted butter and remaining saffron water. Lay a kitchen towel out on a heatproof surface.
8. 8 Test tahdig by quickly tapping the side of the pot with a wooden spoon. When the pot sizzles, remove it from the heat. Remove the lid and place it on the kitchen towel, being careful that none of the condensation drips into the pot. Wrap the towel around the lid and secure the ends at the top by the handle so they will not hang near the heat source. Drizzle butter mixture over rice and cover with the towel-wrapped lid.
9. 9 Place a heat diffuser on a burner over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating the pot a few times, about 35 minutes. Remove from the heat and place on a damp kitchen towel; let sit, uncovered, for 5 minutes so tahdig will release easily.
10. 10 Meanwhile, melt 3 tablespoons butter in a small pan over medium heat. Add dates, raisins, and cinnamon; sprinkle with a little salt. Cook and stir until dates are glistening and soft, 3 to 5 minutes.
11. 11 Gently scatter rice on a platter and remove potato tahdig pieces and serve on the side. Sprinkle raisin-date sauce over top.

By Naz Deravian

Ingredients

• ✓ butter
• ground beef
• tomato paste
• parsley
• green onion
• salt
• black pepper
• white rice
• cabbage
• green bell pepper
• eggplant
• zucchini

Instructions

1. 1 Combine ground beef, 2 1/2 cans of tomato paste, parsley, green onion, butter, salt, and pepper in a large bowl.
2. 2 Before adding uncooked rice, rinse until water runs clear; this keeps the rice from becoming sticky. Add rice after rinsing and mix contents until blended well.
3. 3 Bring a pot of lightly salted water to a boil; add cabbage. Boil until just tender enough to fold, 2 to 3 minutes. Drain and set aside.
4. 4 Meanwhile, hollow out bell peppers, eggplants, and zucchini.
5. 5 Stuff hollowed vegetables with meat mixture. Set in a large pot (pack vegetables together so there isn't much room in between them). Fill cabbage leaves with 3 to 4 tablespoons of leftover meat mixture and set in the pot with the other vegetables. Pour water in the pot on top of the vegetables until almost covered. Stir in remaining tomato paste. Weigh down the food by placing a heavy, heat-proof plate on top.
6. 6 Bring water to a boil; reduce heat to medium and cover the pot. Let cook for 1 hour. Drain half of the water in the pot (leave heavy plate until done cooking) and recover, reducing heat to a simmer, and allow to slow cook for 1 hour more. Serve warm and enjoy!

By danicaj1987

Ingredients

• ✓ butter
• butternut squash
• olive oil
• salt
• black pepper
• chicken breast
• moroccan spice mix
• orange juice
• apricot
• cranberry
• date
• almond sliver
• rice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place spiralized butternut squash in a bowl; add 1 tablespoon oil, salt, and pepper. Toss to coat and transfer to a baking sheet.
3. 3 Bake in the preheated oven until just tender, 7 to 10 minutes.
4. 4 Heat butter and remaining 2 tablespoons oil in a large saute pan over medium-high heat. Add chicken and sprinkle both sides with Moroccan spice, salt, and pepper to taste. Cover pan and cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken and set aside.
5. 5 Add orange juice, apricots, cranberries, and dates to the same saute pan over medium heat. Cook and stir until orange juice thickens, 3 to 4 minutes. Add almonds and toss to coat. Remove topping from heat.
6. 6 Plate each portion with butternut squash, cooked rice, chicken, and topping.

By FSHELL

Ingredients

• ✓ butter
• bulgur wheat
• water
• onion
• salt
• basil
• black pepper
• ground beef
• ground lamb
• pine nut
• cherry tomato
• mint

Instructions

1. 1 Place bulgur into a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into softened bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into two portions. Pat one portion over the bottom of a 12x7-inch baking dish.
4. 4 Place remaining portion onto waxed paper and pat into 12x7-inch rectangle on a piece of waxed paper; set aside.
5. 5 Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon over meat layer in the baking dish.
6. 6 Invert the second meat layer over the filling; peel off and discard waxed paper. Score the top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between the cuts. Press a small dab of butter into the middle of each diamond.
7. 7 Bake in the preheated oven until golden brown, about 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Garnish with cherry tomatoes and mint.

By Russ Neimy

Ingredients

• ✓ butter
• pita bread
• olive oil
• chicken breast
• onion
• garlic
• tomato puree
• cumin
• salt
• black pepper
• greek yogurt
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet.
2. 2 Bake pitas in the preheated oven until lightly toasted; cut into bite-sized pieces and keep warm.
3. 3 Heat oil in a skillet over medium heat. Stir in chicken, onion, and garlic; cook until chicken is cooked through and juices run clear, about 10 minutes. Mix in tomato purée; season with cumin, salt, and pepper. Continue to cook and stir for a few minutes.
4. 4 Arrange toasted pita pieces in a serving dish. Drizzle with melted butter and top with chicken mixture. Garnish with yogurt and parsley to serve.

By GATOULA

Ingredients

• ✓ butter
• basmati rice
• kosher salt
• saffron
• water
• parsley
• cilantro
• dill
• chive
• dill
• grapeseed oil
• lavash bread
• garlic stalk
• water

Instructions

1. 1 Place rice in a medium bowl and cover with lukewarm water. Gently swish rice around with your finger to activate starches, then tip the bowl to drain water. Repeat this process until water runs clear, about 7 rinses. Cover rice with cold water, add 1 tablespoon salt, stir gently, and soak for 1 hour. Drain rice without rinsing.
2. 2 Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 2 tablespoons boiling water. Stir, cover, and set saffron water aside.
3. 3 Fill a 5-quart nonstick pot with 12 cups water and bring to a boil over medium-high heat. Add 4 tablespoons salt and stir until dissolved. Add rice, stir once gently, and watch carefully as it cooks so water does not boil over. Taste for salt and add more if needed. Cook rice until the first piece pops up to the surface. Set a timer for 4 minutes and cook, scooping off any foam from the surface, until the timer goes off. Test rice and continue to cook until tender on the outside but still firm to the bite on the inside, 6 to 8 minutes more.
4. 4 Drain rice in a colander and rinse quickly with lukewarm water and a spray faucet to rinse off extra starch. Taste rice and gently rinse again if too salty. Set aside to drain completely. Wash and dry the pot.
5. 5 Combine parsley, cilantro, fresh dill, chives, and dried dill in a large bowl. Gently stir in rice, taking care not to break grains.
6. 6 Place the clean pot over medium heat. Add oil, 1 tablespoon saffron water, and a pinch of salt; swirl the pot until the bottom and lower sides are coated with oil mixture. Trim or tear lavash bread and cover the bottom of the pot to create the tahdig layer.
7. 7 Gently scatter rice-herb mixture over the tahdig in a pyramid shape, making sure lavash is completely covered. Place garlic stalks on top at the outer edges of rice. Gently poke the handle of a wooden spoon into rice a few times, being careful not to hit the tahdig; this will allow steam to escape while cooking. Cover and cook until you see steam escaping from the sides of the lid and the tahdig starts to set, 10 to 13 minutes.
8. 8 Meanwhile, combine 1/4 cup boiling water, melted butter, and remaining saffron water in a small bowl. Lay a kitchen towel out on a heatproof surface.
9. 9 Test the tahdig by quickly tapping the side of the pot with a wooden spoon. When it sizzles, remove the pot from heat. Remove the lid and place it on the kitchen towel, being careful that none of the condensation drips into the pot. Wrap the towel around the lid and secure the ends at the top by the handle so they will not hang near the heat source. Drizzle butter mixture over rice and cover with the towel-wrapped lid.
10. 10 Place a heat diffuser on a burner over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating the pot a few times, about 45 minutes. Remove from heat and place on a damp kitchen towel; let sit, uncovered, for 5 minutes so the tahdig will release easily.
11. 11 Serve rice on a platter, garnish with garlic stalks, and remove the tahdig whole or in pieces and serve on the side. Or, invert carefully but quickly (like a cake) onto a serving platter.

By Naz Deravian

Ingredients

• ✓ butter
• water
• butter-flavored shortening
• salt
• sugar
• bread flour
• yeast
• olive oil
• onion
• salt
• spinach
• garlic
• parmesan cheese
• olive oil

Instructions

1. 1 Place lukewarm water, shortening, salt, sugar, bread flour, and yeast in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine at the kneading, 20 minutes.
2. 2 Divide dough into 5 pieces and roll them into balls. Place on a floured surface, cover with a slightly damp cloth, and leave to rest for 20 to 30 minutes.
3. 3 Meanwhile, melt oil and butter for filling in a medium skillet over medium heat. Add onion and salt and cook, stirring frequently, until onions soften, about 10 minutes. Add spinach and garlic and cook for another 3 to 5 minutes. Remove from the heat.
4. 4 Roll dough circles into flat rounds, 5 to 6 inches in diameter. Fill one half each circle with spinach mixture, sprinkle with Parmesan cheese, then fold the other half over and seal the edges.
5. 5 Preheat a griddle or large frying pan over medium-high heat. Brush one side of each gozleme with oil and place on the hot pan; cook until base is golden, 2 to 3 minutes. Brush top side with olive oil, turn, and cook until golden, another 2 to 3 minutes.

By MattOlay V-H

Ingredients

• ✓ butter
• all-purpose flour
• salt
• water
• chicken
• water
• salt
• onion
• white rice
• salt
• water
• black pepper
• egg
• pie crust

Instructions

1. 1 To Make Dough: Combine flour, 1/2 teaspoon salt and 1 cup water. Mix together. Dough should be as soft as an ear lobe. Divide the dough into two pieces, cover with a wet cloth and set aside.
2. 2 Fill a large pot with water. Add 1 teaspoon salt and a whole peeled onion. Bring water to a boil and boil whole chicken in water until it is tender. Remove chicken from pot, remove bones and cut chicken meat into small pieces.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Melt 2 tablespoons butter/margarine in pot over medium heat. Add rice, turn heat to high and cook rice, stirring, for about 2 minutes. Add 1/2 teaspoon salt and 6 cups water. Cover pot. Bring water to a boil, then remove cover, reduce heat to low and simmer about 10 minutes, until the rice absorbs all of the water.
5. 5 Roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish. Lay one round of dough in the lightly greased pie dish. Spoon in the rice mixture and season with fresh ground black pepper. Spread the chicken pieces on top of the rice and cover with the second dough round. Pinch the sides closed, trimming off any excess dough. Brush top with egg and bake in the preheated oven for about 30 minutes. Kobete is ready when the top is a nice yellowish brown.

By Nese

Ingredients

• ✓ butter
• water
• saffron
• vegetable oil
• onion
• ground beef
• salt
• black pepper
• turmeric
• cabbage
• cinnamon
• ginger
• basmati rice
• water
• water

Instructions

1. 1 Pour boiling water over ground saffron; let sit for 30 minutes. Reserve 1/4 cup for rice; save remaining brewed saffron for another use.
2. 2 Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Sauté onion until light brown, 5 to 7 minutes. Stir in ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Cover the pan and cook over low heat for 15 minutes.
3. 3 Heat remaining oil in another pan over medium heat. Sauté cabbage until tender, about 5 minutes. Add cinnamon and ginger. Stir mixture into ground beef mixture and continue to cook over low heat, covered, for 5 minutes, adding 1 tablespoon of water if the mixture is dry.
4. 4 Rinse and drain rice; transfer to a pot. Add cold water, butter, and remaining salt. Bring mixture to a boil, uncovered. Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork.
5. 5 Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.

By Soheila

Ingredients

• ✓ butter
• mozzarella cheese
• pepper
• milk
• all-purpose flour
• chicken bouillon
• pepper
• salt
• dill weed
• water
• pea
• tomato paste
• cilantro
• chicken breast
• garlic
• green bell pepper
• onion
• olive oil
• penne pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a skillet over medium heat. Add onion, bell pepper, and garlic; cook until tender. Stir in chicken; cook until almost cooked through. Stir in cilantro, tomato paste, peas, enough water to make a thick sauce, and dill; cook and stir until chicken is no longer pink and juices run clear, and mixture is heated through. Season with salt and black pepper.
4. 4 Melt butter in a saucepan over medium heat. Add bouillon cube; stir until dissolved. Stir in flour until smooth, stirring constantly. Stir in milk; season with black pepper. Continue cooking and stirring until béchamel sauce is thick enough to coat the back of a spoon.
5. 5 Combine penne and ½ béchamel sauce in a bowl. Transfer ½ penne mixture to a baking dish; layer with ½ chicken mixture, and ½ mozzarella cheese. Layer with remaining each ½ penne mixture, ½ chicken mixture, and ½ béchamel sauce. Top with remaining ½ mozzarella cheese.
6. 6 Bake in the preheated oven until bubbly, about 30 minutes.

By Maryam

Ingredients

• ✓ butter
• french-fried onion
• chicken stock
• tomato
• garlic
• onion
• olive oil
• black pepper
• salt
• water
• brown lentil
• water
• short-grain rice
• ditalini pasta
• cumin
• cayenne pepper
• coriander
• red wine vinegar
• chickpea

Instructions

1. 1 Combine chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
2. 2 Bring a pot of lightly salted water to a rolling boil. Cook pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
3. 3 Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
4. 4 Meanwhile, combine lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and simmer until tender, about 30 minutes. Drain.
5. 5 Heat olive oil in a saucepan over medium-high heat; cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes. Add crushed tomatoes; season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
6. 6 Melt butter in a pot over medium-high heat; add rice, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour in chicken stock and bring to a boil. Season with salt and pepper; reduce heat to low, cover, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
7. 7 Mix rice and lentils together on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas, tomato sauce, and French-fried onions.

By nooney

Ingredients

• ✓ butter
• cilantro
• parsley
• green pea
• chickpea
• cayenne pepper
• saffron
• cumin
• oregano
• black pepper
• basmati rice
• spaghetti
• kosher salt
• red bell pepper
• yellow onion
• olive oil
• water
• salt
• bay leaf
• yellow onion
• carrot
• celery
• chicken

Instructions

1. 1 Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
2. 2 Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
3. 3 Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
4. 4 Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
5. 5 Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
6. 6 Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
7. 7 Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
8. 8 Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

By John Mitzewich

Ingredients

• ✓ butter
• almond
• raisin
• basmati rice
• chicken bouillon
• water
• black pepper
• salt
• coriander
• cumin
• nutmeg
• clove
• carrot
• tomato
• tomato puree
• chicken
• garlic
• onion
• white pepper
• cardamom
• lime powder
• allspice
• cinnamon
• saffron

Instructions

1. 1 Make spice mix: Stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl; set aside.
2. 2 Make dish: Melt butter in a large stockpot or Dutch oven over medium heat. Cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes. Add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Mix in tomato purée.
3. 3 Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and reserved spice mix. Cook for about 3 minutes; pour in water and add chicken bouillon cube.
4. 4 Bring sauce to a boil, then reduce heat, and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
5. 5 Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary. Cover and cook until rice grains separate, 5 to 10 minutes.
6. 6 Transfer rice to a large serving platter and arrange chicken on top. Sprinkle with toasted slivered almonds.

By EmiratiWife2010

Ingredients

• ✓ butter
• cayenne pepper
• salt
• water
• garlic
• lemon juice
• mint leaves
• greek yogurt
• sesame seed
• phyllo dough
• water
• plain greek yogurt
• egg
• water
• tomato sauce
• allspice
• cayenne pepper
• black pepper
• paprika
• cinnamon
• coriander
• cumin
• pine nut
• currant
• garlic
• ground lamb
• salt
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, occasionally stirring, until most of the liquid evaporates, about 8 minutes. Toss in garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice. Cook and stir for 1 minute.
2. 2 Pour tomato sauce into lamb mixture. Add water, stir, and reduce heat to medium. Cook until lamb mixture dries up and you can stir it without seeing liquid on the bottom of the pan, 20 to 30 minutes. Turn off the heat and let cool completely before using.
3. 3 In the meantime, combine egg, yogurt, water, and butter in a bowl. Whisk together thoroughly.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Butter a round baking pan or sheet pan.
5. 5 Place 2 sheets of phyllo on your work surface. Keep remaining sheets covered with a damp towel. Sprinkle some egg wash lightly on top and spread using a pastry brush. Layer on 2 more sheets, one at a time, brushing some more egg wash over each.
6. 6 Line 1/3 of the lamb filling along one wide edge of the phyllo. Roll pastry up starting from filling side and place it against the edge of the pan. Brush more egg wash on top.
7. 7 Shape and fill 2 more rolls with remaining phyllo, most of the egg wash, and filling. Wrap rolls along and inside the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
8. 8 Bake in the preheated oven until browned and crisp, 35 to 40 minutes. Let cool for 15 minutes.
9. 9 Combine yogurt, mint, lemon juice, and garlic for the yogurt sauce. Mix in enough water to achieve the desired consistency for dipping. Season with salt and cayenne. Cut börek into wedges and serve with yogurt sauce.

By John Mitzewich

Ingredients

• ✓ butter
• honey

Instructions

1. 1 Gather the ingredients.
2. 2 Beat butter and honey together in a bowl until smooth and creamy.
3. 3 Cover and store in the refrigerator for up to 1 week. Bring to room temperature before serving for easy spreading.

By SDELATORE

Ingredients

• ✓ butter
• canola oil

Instructions

1. 1 In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
2. 2 Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
3. 3 Refrigerate for 3 hours, or until set.
4. 4 Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.

By Cal Schroeck