Spiced Beef and Tomato Cold Stew with Rice

1.Rinse the rice under cold water until water runs clear; drain and set aside.

2.In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the minced garlic and cook for another 1 minute until fragrant.

4.Stir in the ground cumin, smoked paprika, ground coriander, ground cinnamon, and crushed red pepper flakes. Cook the spices with the onion and garlic for 1-2 minutes to bloom their flavors, stirring frequently to prevent burning.

5.Add the halved cherry tomatoes to the pot and cook for 5 minutes, stirring occasionally, until they soften and release their juices.

6.Pour in the beef broth and bring the mixture to a gentle boil.

7.Add the rinsed rice to the pot, reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.

8.Once the rice is cooked, gently fold in the shredded cooked beef brisket. Season the stew with salt and freshly ground black pepper to taste.

9.Remove the pot from heat and stir in the fresh parsley, scallions, and lemon juice for brightness and freshness.

10.Allow the stew to cool completely at room temperature, then transfer to airtight containers suitable for freezing.

11.Freeze the stew for up to 3 months. To serve, thaw in the refrigerator overnight and enjoy cold or gently warmed, depending on preference.