Al Koozy

Prepare the plain white rice according to package directions and set aside.

Heat 2 tbsp olive oil in a large skillet over medium heat, then add the blanched almonds and pine nuts, stirring frequently until lightly golden, about 2-3 minutes. Remove with a slotted spoon and reserve.

In the same skillet, add the ground beef and cook over medium-high heat, breaking it apart with a spoon, until browned, about 5-7 minutes.

Season the browned beef with salt, black pepper, and ½ tsp of the allspice, stirring well to distribute the spices.

Add the ¼ cup butter or olive oil to the skillet with the meat, then stir in the cinnamon and nutmeg until fragrant, about 1 minute.

Fold the cooked rice gently into the meat and spice mixture, stirring to combine evenly and ensure the rice is heated through, about 2-3 minutes.

Add the reserved toasted almonds and pine nuts back to the skillet and stir to distribute throughout the rice and meat mixture.

Taste and adjust seasoning with additional salt and pepper as needed, then serve warm.