How to Make Hashweh: The Coziest One-Pot Middle Eastern Rice

By Unicorns in the Kitchen · 45 min

Ingredients

Instructions

1. Heat 2 tablespoons olive oil in a large pan over medium-high heat. Add the chopped onion and sauté about 5 minutes, until soft and translucent, stirring now and then.
2. Add 1 pound ground beef. Break it up and cook until browned and no longer pink, stirring occasionally.
3. Sprinkle in 1 teaspoon seven spice, ½ teaspoon cinnamon, ½ teaspoon allspice and 1 teaspoon salt. Stir well.
4. Stir in 1½ cups jasmine rice until evenly distributed.
5. Pour in 2 cups water so the rice is fully submerged. When simmering, reduce heat to medium-low and cover. Cook covered for 30 minutes.
6. Take off the heat and leave covered for a further 10 minutes.
7. Meanwhile, heat 1 tablespoon olive oil in a small pan and toast 2 tablespoons slivered almonds until golden brown.
8. Just before serving, scatter the toasted almonds and ¼ cup chopped parsley over the rice.

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

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