Rosh Hashanah Pilaf with Beets, Chard, and Beef from Iraqi Kurdistan

Ingredients

• 2 tablespoons olive oil
• 2 small onions, finely diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 large beets, peeled and diced
• 4 cups cooked long-grain white rice
• 1 bunch Swiss chard, stemmed and chopped

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onions and garlic and cook until the onions are soft and translucent, about 5 minutes.
3. Add the ground beef and cook until browned, about 10 minutes.
4. Add the spices and cook for 1 minute.
5. Add the beets and cook for 5 minutes.
6. Add the cooked rice and mix to combine.
7. Add the Swiss chard and cook until the chard is wilted, about 5 minutes.
8. Serve hot.

Interesting Facts

• Rosh Hashanah is the Jewish New Year, celebrated on the first day of the Hebrew month of Tishrei.
• Kurdish cuisine is heavily influenced by Persian, Turkish, and Middle Eastern flavors.
• Beets are a traditional Rosh Hashanah food, as their deep red color symbolizes a good and sweet year ahead.