Iraqi Kurdistan Rosh Hashanah Pilaf

Rinse the rice multiple times in a large container filled with water until the water runs crystal clear. Submerge the rice in fresh water and let it soak for 1 hour.

Drain the rice thoroughly and combine it with shredded beets, minced garlic, 2 teaspoons of granulated sugar, half the amount of lemon juice, chopped fresh dill, dried tarragon, and 3/4 teaspoon kosher salt.

Heat oil in a large stock pot over medium heat. Add the beef and remaining salt, stirring constantly until it is browned to a perfect color, taking around 5-10 minutes. Use a slotted spoon to remove the browned beef from the pot, leaving the oil behind. Add sliced onion and cook until it is browned to a golden hue, taking another 5-10 minutes. Add diced beets and sauté for an additional 5 minutes. Remove the onion and beets from the pot, then mix them with the beef.

Combine water, remaining lemon juice, and remaining sugar in a separate bowl to create a sweet and tangy liquid.

Layer the chard leaves at the bottom of the pot, followed by half of the rice mixture, a layer of chard leaves, and then half of the beef mixture. Add another layer of chard leaves, followed by the remaining rice mixture, a final layer of chard leaves, and the remaining beef mixture. Top with a final layer of chard leaves, using a long and thin knife to pierce the layers multiple times so that steam can escape. Pour the sweet and sour liquid over the top.

Bring the pilaf to a gentle simmer over medium heat, then reduce the heat to very low and cover. Cook for 30 minutes, removing it from heat after that. Allow the pilaf to rest for 15 minutes before serving.