INGREDIENTS
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1 1/2 tablespoons unsalted butter
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1 onion, finely chopped
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1 pound ground lamb
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2 garlic cloves, minced
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground cardamom
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1/4 teaspoon ground allspice
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1 1/2 cups jasmine rice
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One 15-ounce can chickpeas, drained
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Kosher salt and freshly ground pepper
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1 cup Turkey Stock or low-sodium chicken broth
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1 cup water
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1 tablespoon extra-virgin olive oil
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1/2 cup pine nuts