Syrian Rice with Meat

1. Heat 1/4 cup butter in a large saucepan over medium-high heat. Add ground beef and season with salt, allspice, cinnamon, and black pepper. Cook and stir until beef is browned and crumbly, 7 to 10 minutes.
   7–10 minutes
2. Stir chicken broth and rice into beef in the saucepan; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes.
   20 minutes
3. Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Cook and stir pine nuts in hot butter until lightly browned, 3 to 5 minutes.
   3–5 minutes
4. Mix pine nuts into beef-rice mixture before serving.

Cooking notes

Scaling works best when you weigh ingredients rather than measure by volume — small differences in packing can compound at higher multipliers.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.