1 ½ cups Reis Baldo Rice

2 Tbsp Marmara Birlik Extra Virgin Olive Oil, divided

1 small onion, finely chopped

1 lb Nema ground beef

1 garlic clove, minced

1 ¾ tsp all spice, divided

¾ tsp ground cloves, divided

¾ tsp Botany ground cinnamon, divided

salt

1 tsp Botany black pepper

½ cup fresh parsley leaves, chopped

½ cup Basak pine nuts, toasted

½ cup slivered almond. Toasted

½ cup Peyman raisins

Soak the rice in cold water for 15 minutes, rinse, drain well and set aside.

Heat 1 tbsp of olive oil in a large pot, add the onion cook briefly, add the ground beef. Season with 1 ¼ tsp all spice, the garlic, ½ tsp ground cloves, ½ tsp cinnamon, salt and pepper. Cook until the meat is fully browned.

Add the rice to the beef mixture without mixing, season with salt and the remaining spices. Add 2 cups of water and 1 tbsp olive oil, bring to a boil.

Turn the heat low, cover and let cook for another 20 minutes until all the liquid is absorbed and the rice is soft and fluffy.

Remove from heat, let settle for 10 minutes.

Flip the rice over to a large serving platter, so the meat will be on top. Garnish with parsley, nuts and raisins. Enjoy!