Riz A Jej (Lebanese Chicken & Rice)

• 2 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 1 cup onion, chopped
• 2 pounds ground beef or lamb
• 2 cups long-grain white rice
• 2 tablespoons salt
• 4 tablespoons baharat (seven-pepper spice)
• 4 cups shredded rotisserie chicken
• 5 cups chicken stock (preferably homemade)
• 2 bay leaves
• 1/2 cup cashews
• 1/4 cup pine nuts
• 1/4 cup slivered almonds
• 1/4 cup sesame seeds
• 1/4 cup pistachios

1. MAKE RICE:rnrnIn a large pot, add the butter, olive oil, and onion and cook for 5 minutes until the onion softens. Make sure the onions don't brown. rnrnAdd the ground meat and cook, stirring regularly, for 10 minutes until the meat starts to brown. rnrnAdd the rice, salt, and 2 tablespoons of the baharat to the pot, and cook for 2 minutes as you're stirring and coating the rice with the spices. rnrnAdd 4 cups of chicken stock and bay leaves to the pot and bring to the boil, stirring occasionally.rnrnReduce the heat to low, cover and simmer for 20 to 25 minutes, until the rice is fully cooked.
2. MAKE CHICKEN:rnrnIn a medium-sized pot, add shredded chicken and remaining 2 tbsp baharat. Mix well until fully seasoned.rnrnAdd remaining 1 cup of chicken stock to the mixture and bring it to a gentle simmer on a low heat. This process will keep the chicken moist and flavorful.
3. TOAST NUTS: rnrnSet the oven at the 450u0b0F. In separate batches, toast each nut in the oven for 3 to 5 minutes until lightly golden. Once toasted, mix all the nuts together. Set aside.
4. ASSEMBLE:rnrnTo assemble, place the rice mixture on a serving platter and cover with shredded chicken. Garnish with toasted nuts.

butter, extravirgin olive oil, onion, ground beef, longgrain white rice, salt, bahurut, shredded rotisserie chicken, chicken stock, bay leaves, cashews, pine nuts, almonds, sesame seeds, pistachios

Taken from food52.com/recipes/78530-riz-a-jej-lebanese-chicken-rice (may not work)