Lebanese chicken and rice, known as Riz a Djej, is a comforting one-pot dish where fragrant rice cooks in a lightly spiced chicken broth until fluffy and deeply savoury. The chicken is gently simmered, the rice absorbs all that flavour, and the finished dish is often topped with toasted nuts for texture. It’s simple, generous food — the kind that’s cooked for family gatherings and shared at the table
I first tasted Lebanese Chicken and Rice (Riz a Djej) at a work function. This happened a few years back. Everyone brought in a plate of food that represented their background or cultural heritage. The room was full of the most amazing food from around the world. The standout dish for everyone was my Lebanese colleague’s Chicken and Rice Dish (Riz a Djej).
It was really delicious. For weeks afterwards, I kept asking my colleague for her recipe. She would not give it up. I tried bribing her, bringing her fresh herbs from my garden but nothing worked. Every time I mentioned getting that recipe off her she would just politely smile and change the subject 😂. I finally gave up. However, I did not give up on learning to cook this dish. Although probably not as perfect as my colleague’s, it’s definitely delicious and full of incredible flavour!
The Heart of Riz a Djej: Aromatic Baharat and Perfectly Cooked Chicken
At the core of Riz a Djej is a balance of flavours and textures. The chicken is first simmered gently in a flavourful broth, absorbing the warmth of spices like cinnamon and bay leaves. The slow-cooking process makes the chicken tender. It becomes juicy. This is a perfect complement to the fluffy rice it will be served over.
The use of Baharat (Lebanese 7 spice) sets Lebanese cuisine apart. This traditional Middle Eastern spice blend is one of its key elements. This mix of black pepper, cinnamon, cumin, and coriander contains other warm spices. It creates a depth of flavour that defines many classic Lebanese dishes. In Riz a Djej, Baharat enhances both the rice and the ground meat. It is usually lamb or beef. The spice makes each bite more flavourful than the last.
Enjoying this recipe? I send new Three Friends Cook recipes straight to subscribers.
A Dish for Gatherings and Family Feasts
Riz a Djej is more than just a meal—it’s often served during special occasions, family gatherings, and holidays. In Lebanese culture, food brings people together. Dishes like this one are meant to be shared. The beauty of Riz a Djej lies not only in its taste. It also has the ability to fill a home with warmth and the aromas of spices and slow-cooked chicken.
The rice is often the star of the dish. It is cooked in the same broth that the chicken was simmered in. This process makes it richly flavoured and comforting. Minced meat, typically lamb or beef, is cooked with Baharat spices and rice, adding richness and texture. For a little extra crunch, cashews, toasted pine nuts and slivered almonds are often sprinkled on top just before serving.
Simple Ingredients, Big Flavours
Riz a Djej has complex flavours. However, it is made with simple, everyday ingredients. You likely already have them in your pantry. The key is in the slow cooking and layering of flavours. The rice absorbs the fragrant broth. The chicken remains juicy and tender. The spices tie everything together into one harmonious dish.
The ingredients are straightforward: chicken, rice, minced (ground) meat, onions, and a selection of spices. Baharat and cinnamon elevate Riz a Djej. These spices bring warmth and comfort to the dish. These flavours are quintessentially Lebanese, making the dish both familiar and exotic for those who haven’t yet experienced Middle Eastern cuisine.
How to Serve Riz a Djej
Riz a Djej is traditionally served on a large platter. The rice forms the base, and the chicken is placed on top. The garnishes of cashews, pine nuts, and almonds add texture. They also provide a beautiful visual contrast to the golden rice and chicken.
Serve it with a side of toum (Lebanese garlic sauce). Add a fresh Fattoush Salad to balance the dish’s richness. Or serve it as part of a larger banquet. Start with some delicious dips like Hummus and Baba Ganoush. Then serve some Kofta, Pita, and Tabbouleh for mains. YUM!
This meal is perfect for large gatherings or family dinners because it’s filling, flavourful, and can easily be made in large quantities. Plus, the leftovers taste just as good the next day, making it a great option for meal prepping or enjoying throughout the week.
Why You Should Try Lebanese Chicken and Rice
If you’re looking for a dish that’s hearty, flavourful, and packed with tradition, Riz a Djej is the perfect choice. It’s a one-pot wonder that’s easy to make. The complexity of its flavours will have everyone thinking you spent hours in the kitchen.
Whether you’re new to Lebanese cuisine or looking to recreate a family favourite, this dish is a must-try. The aromatic spices, tender chicken, and perfectly seasoned rice make Riz a Djej a comforting classic that never disappoints.
FAQ
Can I make Lebanese chicken and rice ahead of time?
Yes. Riz a Djej reheats well. Store leftovers in the fridge for up to 3–4 days, or freeze in portions. Reheat gently with a splash of water or stock to loosen the rice.
Final Thoughts
Lebanese Chicken and Rice (Riz a Djej) is more than just a meal. It’s a connection to tradition and family. It also ties to the rich culinary history of Lebanon. This dish is perfect for anyone wanting to explore Middle Eastern flavors. It brings a taste of home to their kitchen. Try it for your next family dinner or special gathering, and enjoy the comforting warmth that this timeless dish offers.
Did you try Riz a Djej at home? Let me know how it turned out in the comments, or tag me on social media with your creations! I’d love to see your version of this Lebanese classic.
Lebanese Chicken and Rice
Equipment
- 1 large frying pan with lid (skillet)
- 1 large pot
Ingredients
For the Chicken:
- 4 chicken thigh cutlets (skin on bone in) or one whole chicken
- 1 large onion quartered
- 3 cloves garlic
- 2 bay leaves
- 1 cinnamon stick
- 1 teaspoon salt
- ½ teaspoon black pepper
- water enough to cover the chicken
For the Rice:
- 2 cups long-grain rice such as basmati, rinsed and drained
- 200 g mined lamb or beef ground
- 2 tablespoons butter
- 1 large onion finely chopped
- 2 teaspoons Baharat spice mix we used store bought but recipe below if you would like to make your own or if you cant find it.
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- salt and pepper to taste
- 3½ cups chicken broth reserved from cooking the chicken
- ¼ cup cashews
- ¼ cup pine nuts
- ¼ cup flaked almonds
- 1 tbsp olive oil for frying the nuts
Baharat Spice Mix (if making at home):
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground cinnamon
- ½ tablespoon ground cloves
- ½ tablespoon ground nutmeg
- ½ tablespoon paprika
- ½ tablespoon ground cardamom
Instructions
Cook the Chicken:
- In a large pot, place the chicken pieces, quartered onion, garlic, bay leaves, cinnamon stick, salt, and pepper. Add enough water to cover the chicken.
- Bring to a boil, then reduce the heat and simmer for about 45 minutes until the chicken is tender and cooked through.
- Remove the chicken from the broth and set it aside. Strain and reserve the broth (you'll need it for cooking the rice). You need 3½ cups.
Fry the Nuts:
- Heat 1 tbs of olive oil in a pan over medium/ high heat. Add the cashews and cook stirring for one minute until starting to become light golden brown, then add the pine nuts and cook for another minute and finally the flaked almonds for 30 seconds. Remove the nuts from the pan and drain on kitchen towel until needed.
Prepare the Rice and Minced Meat:
- In a large pan, heat 2 tablespoon of butter over medium heat.
- Add the chopped onion and cook until softened and golden.
- Add the ground lamb or beef and cook until browned, breaking it apart as it cooks.
- Now add the Baharat, cinnamon, allspice, nutmeg, salt, and pepper and stir thoroughly so the meat is well coated.
- Next stir in the rice so it is well combined.
- Pour in 3½ cups of the chicken broth. Bring to a boil, then lower the heat, cover, and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
Finish the Chicken:
- While the rice is cooking discard the skin of the chicken and pick the meat from the bone, then cover and keep warm.
Garnish and Serve:
- To serve, place the rice mixture on a large serving platter, top with the chicken pieces, and sprinkle with the toasted nuts.
Really lovely meal. Added a couple of preserved lemons to it, but it was a delicious dish.
Thanks so much Keith! I hadn’t thought of putting preserved lemons with it but sounds delish!