Savta Rita’s אורז חמוץ (Kurdish Rice Stuffed with Brisket, Celery, and Lemons)
by retrolillies
dinnerJewishslow-cookingkosherJewish food
Ingredients
produce
- 3 largeonions(peeled and diced)
- 4 stalkscelery(chopped, with leaves)
- 1 bunchparsley(finely chopped)
- garlic(minced, fresh)
- 4lemons(juiced)
protein
- 2 lbsbrisket(2nd cut)
grain
- 2 cupsjasmine rice(well rinsed)
pantry staple
- aleppo pepper(for serving)
- 6 tablespoonsolive oil(divided)
- black pepper(to season)
- kosher salt(to season)
Instructions
- Place the brisket in a baking dish and heavily salt on each side, using about 1/4 cup of salt per side. Cover and refrigerate for 3 days.
- On the 3rd day, rinse the meat well and pat dry. Cut into 1” chunks.
- In a large pan, heat 2 tablespoons of the olive oil over medium heat. Add the brisket to the pan, season with the black pepper and sear on all sides until fragrant and browned, stirring occasionally, about 10 minutes.
- Cover the brisket with an inch of water (about 3 cups-4, depending on the size of your pot) and cook on a low flame, simmering, for 3-4 hours, or until fall apart tender. Do not discard the brisket cooking liquid- you’ll use it to cook the rice in later.
- Heat the rest of the olive oil in a 4 quart stockpot over medium heat and add the onions. Cook until translucent, 3-4 minutes, then add the celery, parsley and garlic, sauteeing until fragrant, about 7-10 minutes.
- Add the rinsed rice to the pot. Pour the cooked brisket and 1 1/2 cups of remaining brisket liquid (aka beef stock!) into the pot.
- Add 3 cups of water to the pot, along with the lemon juice. Stir to combine well, cover and bring to a boil, then simmer on low until the rice is cooked through, about 25 minutes.
- The rice should be plump, and risotto-like in texture. If you need to add some more water to achieve this texture and cook it for a bit longer, do so.
- Serve with Aleppo and celery leaves for garnish, or keep warm in a 200F oven until ready to eat.