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a bowl of lightly brown basmati rice with finely crumbled ground beef and soft tiny onion pieces throughout, topped with a modest scattering of golden slivered almonds and pine nuts
Melissa Hart

Ground Beef Hashweh Rice

Toast the almonds and pine nuts first, then save them for the finished rice so they stay crisp instead of softening in the cooking broth. Cinnamon and allspice warm the beef without making it sweet, and the covered rest lets the basmati grains finish absorbing moisture before you fold them around the meat and scatter the buttery nuts over each portion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 cups basmati rice
  • 2 tbsp unsalted butter divided
  • 1/4 cup slivered almonds
  • 2 tbsp pine nuts
  • 1 tbsp olive oil
  • 1 lb 90% lean ground beef
  • 1 medium yellow onion finely diced
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 3/4 tsp fine salt
  • 2 1/4 cups low-sodium beef broth

Method
 

  1. Rinse rice until the water runs mostly clear and drain well. Melt 1 tablespoon butter in a heavy saucepan over medium heat and toast almonds and pine nuts for 2 to 3 minutes, stirring, until golden; transfer to a small plate.
  2. Add oil to the saucepan and cook beef and onion over medium-high heat for 8 to 10 minutes, breaking the beef into small crumbles and cooking to 160°F.
  3. Stir in allspice, cinnamon, pepper and salt for 30 seconds. Add drained rice and stir gently for 1 minute.
  4. Pour in broth and bring to a boil. Cover tightly, reduce heat to low and cook for 16 to 18 minutes until the liquid is absorbed and rice is tender.
  5. Remove from heat and rest covered for 10 minutes. Dot with the remaining tablespoon butter and fluff gently with a fork.
  6. Divide among four bowls and scatter the toasted almonds and pine nuts over the rice just before serving.