Ingredients
1 cup Royal® Chefs Secret Basmati Rice
3 tablespoons, olive oil, divided
3/4 cup, onions, chopped
1lb, ground lamb (or beef)
Spice blend (blend these)
- 1 1/2 teaspoons, ground allspice
- 1 teaspoon, ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
2 garlic cloves, minced
2 cups water or beef broth
For garnishing:
2 tablespoons almonds, sliced
6 dried apricots, chopped
2 tablespoons green herbs, (mix of parsley & mint)
Preparation
- Rinse the rice under cold water until the water runs clear. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large cooking pot over medium heat. Add the chopped onion and sauté until softened, about 2-4 minutes.
- Add the ground lamb or beef to the pot and break it into granules using a cooking spoon.
- Sprinkle half of the spices over the ground meat and cook until the meat is browned and the spices are fragrant, about 5-7 minutes.
- Add the rinsed rice to the pot and sprinkle the remaining spices over the rice.
- Pour in the water or broth and add 1 tablespoon of olive oil.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the rice is cooked and the liquid is absorbed.
- Turn off the stove and let the rice rest for 10 minutes
- Fluff the rice with a fork and transfer the hashweh to a serving dish. Garnish with chopped green herbs and nuts before serving.
