Baharat-spiced beef and butter-toasted pine nut rice bowls from Milk Street Simple (page 123) by Christopher Kimball

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sliced almonds for pine nuts, ground lamb for all or part of ground beef, and a mixture of ground cumin and ground cinnamon for baharat spice mix.

  • Logan92995 on February 23, 2026

    Not bad, though the directions were a little unclear as to how to cook the beef -- with the butter used to toast the pine nuts or not. Ended up using the same butter. Dill was a little lost in this one for me, but wish I had added some sumac, per a comment from another user.

  • Lottabooks on April 17, 2024

    This was very flavorful. I used ground lamb - but be aware that supermarkets used to sell 1 lb., but now are shrinking down the packages to 12 oz. I used 12 oz. and shorted some of the spices, but it could have been a bit spicier. And, 12 oz. really only served 3 and it was so good I wished for another serving. Very easy - served with basmati rice (tip: start the rice first, because when all ingredients are prepped, this is a fast dish). Nothing to chop except dill and dill stems. Toppings were essential: whole milk yogurt, sumac, and lemon wedges. Needed a little more salt - but the sumac really made the dish sing. I served some at the table for additional sprinkling.

  • SACarlson on January 16, 2024

    I was a bit sceptical of this recipe, and even quite late in the cooking I thought that it was going to be quite boring. However, the dill leaves at the end, the pine nuts, and a sprinkle of sumac really brought it all together. It was really delicious.

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