1.5 cups of rice
1/4 cup thin vermicelli
3.5–5.3 oz (100–150 g) ground beef
2 tablespoons butter
1.75 oz (50 g) almond slivers
Olive oil for frying
Salt, black pepper, cinnamon, cloves, nutmeg, and ginger, to taste
Fresh parsley for garnish
Melt the butter in a pot 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 the rice with salt, bring it to a boil, then reduce the heat and cook until the rice is tender. Stir occasionally.
Sauté the ground beef until slightly browned. Add olive oil and continue cooking until the beef is crumbly and fully cooked.
Season the beef with salt, black 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.
