Za’atar Beef & Curry-Sweet Pepper Rice with Tahini Yogurt & Parsley

Za’atar Beef & Curry-Sweet Pepper Rice

with Tahini Yogurt & Parsley

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 670 Cals/serving
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In this Middle Eastern-style recipe, a hearty duo of spiced beef and carrots is perfectly matched by jasmine rice cooked with vibrant vadouvan curry powder. It’s all topped with a creamy tahini yogurt drizzle for cooling contrast.

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fresh
ingredients
Za’atar Beef & Curry-Sweet Pepper Rice with Tahini Yogurt & Parsley
Title
  • 1⅛ lbs Ground Beef
  • 1 cup Jasmine Rice
  • ¾ lb Carrots
  • 2 cloves Garlic
  • ½ lb Sweet Peppers
  • 1 bunch Parsley
  • 2 Tbsps Tahini
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Red Harissa Paste
  • 2 tsps Vadouvan Curry Powder
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 Lemon
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Roughly chop the parsley leaves and stems. 

Make the pepper rice:
2 Make the pepper rice:

In a medium pot, combine the rice, sliced peppers, curry powder, a big pinch of salt, and 2 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Cook the beef & carrots:
3 Cook the beef & carrots:

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt, pepper, and the za’atar. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until browned. Carefully drain off and discard any excess oil. Add the chopped garlic and harissa paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the tahini yogurt & serve your dish:
4 Make the tahini yogurt & serve your dish:

Meanwhile, halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Add the yogurt, tahini, 2 tablespoons of water, and as much of the garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired. Serve the pepper rice topped with the cooked beef and carrots, tahini yogurt, and chopped parsley. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Roughly chop the parsley leaves and stems. 

2 Make the pepper rice:

In a medium pot, combine the rice, sliced peppers, curry powder, a big pinch of salt, and 2 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Make the pepper rice:
Cook the beef & carrots:
3 Cook the beef & carrots:

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt, pepper, and the za’atar. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until browned. Carefully drain off and discard any excess oil. Add the chopped garlic and harissa paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Make the tahini yogurt & serve your dish:

Meanwhile, halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Add the yogurt, tahini, 2 tablespoons of water, and as much of the garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired. Serve the pepper rice topped with the cooked beef and carrots, tahini yogurt, and chopped parsley. Enjoy! 

Make the tahini yogurt & serve your dish: