One-Pot Hashweh Easy Middle Eastern Rice

By Unicorns in the Kitchen · 45 min

Ingredients

Instructions

1. Heat the 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 the ground beef and cook, breaking it up, until browned and no longer pink.
3. Sprinkle in the seven spice, cinnamon, allspice and salt, and stir well.
4. Add the jasmine rice and stir until evenly mixed with the meat and onion.
5. Pour in the water so the rice is fully covered. Once it simmers, lower the heat to medium-low and cover the pan.
6. Cook covered on medium-low for 30 minutes.
7. Take off the heat and let it stand, covered, for 10 more minutes.
8. Toast the slivered almonds in the second tablespoon of olive oil in a small pan until golden brown.
9. Scatter the toasted 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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OnionRiceGround beefAlmond