Hashweh: The Ultimate Middle Eastern One-Pot Rice

By Unicorns in the Kitchen · 45 min

Ingredients

Instructions

1. Heat 2 tablespoons of olive oil in a large pan over medium-high heat.
2. Add the finely chopped onion and sauté about 5 minutes until soft and translucent, stirring now and then.
3. Add 1 pound of ground beef and break it up. Cook until browned and no longer pink.
4. Sprinkle over 1 teaspoon seven spice, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice and 1 teaspoon salt. Stir well.
5. Add 1 1/2 cups of jasmine rice and stir until evenly mixed in.
6. Pour in 2 cups of water so the rice is covered. When simmering, reduce heat to medium-low and cover.
7. Cook covered for 30 minutes on medium-low.
8. Take off the heat and leave covered for another 10 minutes.
9. Heat 1 tablespoon olive oil in a small pan and toast the slivered almonds until golden.
10. Scatter the almonds and chopped parsley over the rice just before serving.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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