Syrian rice with peas and minced beef

Ingredients for 4 servings:

• 2 cups rice
• 2 ½ cups water
• 150 g peas
• 250 g minced beef
• 1 pinch(s) of pepper
• 1 pinch(s) curry powder
• 1 tsp salt
• 1 pinch(s) of paprika powder, hot
• 1 can peanuts, approx. 200 g
• 10 tbsp olive oil
• 500 g natural yogurt, 3.5% fat
• 1 cucumber(s)
• 100 ml water
• 3 garlic cloves
• 1 tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Wash the rice and soak for about 15 minutes, then drain. Heat 7 tablespoons of oil in a pan and sauté the peas for about 1 minute. Add the rice to the pan and sauté for about 2 minutes. Add the water and season with salt, pepper, paprika and curry. Bring everything to a boil and cook over medium heat for about 15 minutes. Then let it simmer for a further 5 minutes on low heat. In a small pan, fry the minced meat in the remaining oil until crumbly. After about 6 minutes, add the peanuts and fry for another 6 minutes. Serve the rice with the peas and top with the minced meat and peanuts. For the dip, mix the yogurt with water, crushed garlic, salt and diced cucumber and serve with the side dish.