Traditional Middle Eastern dish consisting of seasoned ground meat mixed with rice, nuts, and aromatic spices.
1 cup long-grain RK Basmati Rice
250 grams ground lamb or beef
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon RK Cumin Powder
1 teaspoon RK Coriander Powder
1/2 teaspoon RK Cinnamon Powder
1/4 teaspoon ground allspice
RK Salt and pepper, to taste
2 cups chicken or beef broth
2 tablespoons chopped fresh parsley (for garnish)
1. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. In a large skillet or frying pan, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the pan and sauté until they become translucent and lightly golden.
4. Add the ground lamb or beef to the pan and cook until browned, breaking it up into smaller pieces with a spatula or spoon.
5. Once the meat is cooked, add the ground cumin, ground coriander, ground cinnamon, ground allspice, salt, and pepper to the pan. Stir well to coat the meat with the spices.
6. Add the rinsed basmati rice to the pan and stir it into the meat mixture until well combined.
7. Pour the chicken or beef broth into the pan and bring it to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed the liquid.
8. Remove the pan from the heat and let it sit, covered, for another 5 minutes to allow the flavors to meld together.
9. Fluff the rice with a fork and transfer the Hashweh to a serving dish.
10. Garnish with chopped fresh parsley and serve hot as a delicious side dish or stuffing for roasted meats.