1.5 cups of rice,
1/4 cup of thin vermicelli,
3.5 to 5.3 oz (100-150 g) of ground beef,
2 tablespoons of butter,
1.75 oz (50 g) of almond slivers,
olive oil for frying,
salt, black pepper, cinnamon, cloves, nutmeg, and ginger to taste,
fresh parsley for garnish.
In a pot, melt the butter and sauté the vermicelli until golden brown.
Add the rice and continue to sauté for 3 minutes.
Pour in 3 cups of warm water, season with salt to taste, bring to a boil, reduce the heat, and cook until done.
Stir occasionally.
Sauté the ground beef until slightly browned.
Add olive oil and cook until the beef is crumbly and fully cooked.
Season with salt, pepper, cinnamon, cloves, nutmeg, and ginger.
Toast the almond slivers in a dry skillet until golden.
Serve the rice on a plate, top with the ground beef and toasted almonds, and garnish with fresh parsley.