1 - Heat 1/4 cup butter in a large saucepan over medium-high heat.

2 - Add ground beef and season with salt, allspice, cinnamon, and black pepper.

3 - Cook and stir until beef is browned and crumbly, 7 to 10 minutes.

4 - Stir chicken broth and rice into beef in the saucepan; bring to a boil.

5 - Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes.

6 - Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat.

7 - Cook and stir pine nuts in hot butter until lightly browned, 3 to 5 minutes.

8 - Mix pine nuts into beef-rice mixture before serving.