Hashweh

Instructions

1. 1
   To get things started, rinse your basmati rice under cold water several times until the water runs clear to wash off surface starch. Soak the rice in clean water for 15 minutes, then drain thoroughly.
2. 2
   In a deep pot or large Dutch oven over medium heat, melt a tablespoon of ghee or olive oil and fry the sliced onion juliennes until they are deeply caramelized, dark brown, and crispy. Skim them out and drain on paper towels for the final garnish.
3. 3
   In the same pot with the remaining oil, toss in the finely chopped white onion and minced garlic, sautéing for 3 to 4 minutes until translucent and intensely fragrant.
4. 4
   Add the ground beef or lamb directly into the pot, browning the meat while breaking it apart forcefully with a wooden spoon into small, uniform crumbles, matching the texture in the file "Hashweh.png".
5. 5
   Season the browning meat with the Arabic seven-spice mix, ground cinnamon, a teaspoon of salt, and black pepper. Stir well and cook until the meat is entirely cooked through and its natural juices evaporate.
6. 6
   Dump the drained basmati rice straight into the seasoned meat mixture. Stir gently for 1 to 2 minutes, coating every grain of rice in the aromatic spiced oil and fat.
7. 7
   Pour the 750 ml of hot beef or chicken stock over the rice and meat layer. Turn the heat up to high and bring the liquid to a rolling boil.
8. 8
   As soon as it boils, cover the pot tightly with its lid, drop the flame down to the absolute lowest setting, and let it simmer undisturbed for 15 to 18 minutes until all liquid is absorbed.
9. 9
   While the rice simmers, toast the whole cashews and pine nuts in a small pan with a teaspoon of ghee over medium-low heat until beautifully golden-brown. Remove from the skillet immediately so they don't over-cook.
10. 10
    Once the rice cooking time is up, turn off the heat. Lift the lid quickly to scatter the cooked green peas over the surface, pop the lid back on, and let it rest on the residual steam for 5 minutes.
11. 11
    Gently fluff the rice using a metal fork, lifting from the bottom corners to evenly disperse the tender loose grains, savory meat, and green peas.
12. 12
    Pile the steaming Hashweh into a wide metallic dish or shallow serving bowl, recreating the aesthetic from the file "Hashweh.png". Crown the top with your crispy fried onions, crunchy toasted nuts, and fresh mint leaves. Serve hot with a cup of cold yogurt on the side.