Spiced Ground Beef and Chickpea Pilaf

Rinse the basmati rice in cold water until the water runs clear. Drain well and set aside.

Peel and finely dice the yellow onion. Mince the garlic cloves. Grate the ginger on a microplane or finely chop.

Drain and rinse the chickpeas. Cut the lemon in half — one half for juicing, reserve the other half.

Roughly chop the cilantro, keeping the tender stems and leaves.

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Add the diced onion and cook, stirring with a wooden spoon, until softened and lightly golden, about 5 minutes.

Add the garlic and ginger. Stir and cook for 1 minute until fragrant — your kitchen should smell incredible right now.

Push the aromatics to the edges and add the ground beef. Break it up with your spoon and cook, stirring occasionally, until browned all over, about 6-7 minutes.

Sprinkle in the cumin, turmeric, paprika, black pepper, and a generous pinch of salt. Stir through the meat and let the spices bloom for 30 seconds.

Scoop the spiced beef out into a bowl and set aside — leave any fat in the pot.

In the same pot with the remaining oil, add the drained basmati rice. Toast it, stirring gently, for 2 minutes — the grains should look slightly translucent at the edges and smell nutty.

Pour in the 2.75 cups of water and add 1 teaspoon of salt. Bring to a boil, then reduce heat to low.

Return the spiced ground beef to the pot, nestling it gently into the rice. Scatter the chickpeas across the top.

Cover tightly with a lid and cook for 15 minutes. Do not lift the lid — trust the process.

Remove from heat and let steam, still covered, for 5 minutes.

Fluff the pilaf gently with a fork, folding the beef and chickpeas through the rice.

Squeeze the lemon juice over the top. Tear the reserved lemon half and set it on the table for anyone who wants more brightness.

Scatter the fresh cilantro over the pilaf. Serve in a wide bowl with a generous dollop of yogurt on the side.