Loaded Lebanese Rice
Hashweh
(farce) as it is known throughout the Middle East. It's not your average prank
that's for sure, it's a full meal.
INGREDIENTS
- 1/2 tsp minced garlic
- 3/4 tsp ground cloves, divided
- 1 lb lean ground beef or lean ground lamb
- salt and pepper
- 1/3 to 1/2 cup pine nuts, toasted
- 3/4 tsp ground cinnamon, divided
- 1/2 cup dark raisins
- 1/3 to 1/2 cup slivered almonds, toasted
- 1 1/2 cups medium grain rice
- Olive oil
- 1/2 cup fresh parsley leaves, roughly chopped
- 1 small red onion, finely chopped
- 1 3/4 tsp ground allspice, divided
INSTRUCTIONS
First, soak
the rice in cold water for 15 minutes or until you can easily crack a grain of
rice between your thumb and forefinger. Once ready, drain well.
Then, meanwhile,
heat 1 tablespoon olive oil in a thick saucepan. Add the chopped red onions,
cook over medium-high heat briefly, then add the ground beef. Season the meat
mixture with 1 1/4 tsp. 1/2 tsp Jamaican pepper, chopped garlic, 1/2 tsp. 1/2
teaspoon ground cloves Ground cinnamon, salt and pepper. Mix to combine. Cook
until the meat is completely browned (8-10 minutes). Drain.
Garnish the
meat with rice. Season the rice with a little salt and the rest of the Jamaican
pepper, ground cloves and cinnamon. Add 2 1/2 cups of water and 1 tablespoon
olive oil to cover the rice.
Increase the
heat and bring the liquid to a boil. Let it boil until the liquid has reduced
considerably (see image below).
Now lower
the heat and cover; cook 20 minutes or until the moisture is completely
absorbed and the rice is no longer hard or sticky. Remove from heat and set
aside for 10 minutes.
Uncover the
rice pot and place a large round serving dish over the opening of the rice pot.
Carefully turn the contents of the pot over the dish so that the layer of meat
now overcomes the rice.
Garnish with
parsley, toasted pine nuts, almonds and raisins.
Happy
Cooking Time.
