Syrian Allspice - salt
4 c. rice (Uncle Bens converted)
8 c. chicken broth
1 lb. butter (lightly salted)
2 lb. hamburger
1/2 lb. pignolia nuts
1 lb. chicken necks & backs (to boil for broth)
College Inn chicken broth (if needed)

Boil chicken necks and backs to get the chicken broth. Strain the broth until it is clear. You should have enough broth for 4 cups rice, if not, you can use the College Inn broth to make up the difference. (Do not use any water, all broth.)

Cook the 2 pounds hamburger on top of stove at the same time. Melt butter on low flame, until butter is melted and put in pignolia nuts, stirring the nuts often so they don't burn, until they are light brown. Remove from heat and let it cool.

Take the 8 cups of broth and let it come to a boil. Pour the 4 cups of rice into the broth and stir just 1 time to make sure it is mixed. When it is 3/4 cooked, add the butter and pignolia mixture to the rice. Be very careful how you mix it together adding the syrian allspice to taste and salt also. (Spices and pignolia nuts can be bought at a syrian oriental market.)