Ingredients:
- 1 cup long-grain rice
- 1 lb ground beef or lamb
- 1 large onion, finely chopped
- 1/4 cup clarified butter or olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups chicken or beef broth
- Salt, to taste
- Chopped parsley for garnish (optional)
Instructions:
- Rinse and Soak Rice:
- Rinse the rice under cold water until the water runs clear.
- Soak the rice in water for about 15-20 minutes, then drain.
- Sauté Onions:
- In a large skillet or pan, heat the clarified butter or olive oil over medium heat.
- Add the chopped onions and sauté until they become translucent.
- Brown Ground Meat:
- Add the ground beef or lamb to the skillet and cook until it’s browned, breaking it apart with a spoon as it cooks.
- Season the Meat:
- Add the ground cinnamon, allspice, black pepper, nutmeg, and cloves to the meat mixture. Stir well to evenly distribute the spices.
- Add Rice:
- Drain the soaked rice and add it to the skillet. Stir the rice with the meat mixture to combine.
- Pour Broth:
- Pour the chicken or beef broth over the rice and meat mixture. Add salt to taste. Bring the mixture to a gentle boil.
- Simmer and Cover:
- Reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.
- Fluff and Rest:
- Once cooked, fluff the rice with a fork. Cover the skillet with a clean kitchen towel or paper towel, and then place the lid back on. Let it rest for an additional 10 minutes to allow the flavors to meld.
- Serve:
- Transfer the Hashweh to a serving platter, garnish with chopped parsley if desired, and serve hot.
This Palestinian Hashweh is a flavorful and comforting dish that pairs well with a side of yogurt or a salad. Enjoy this traditional Middle Eastern recipe!
