Hashweh (Palestinian Spiced Lamb and Rice Pilaf)
HASHWEH
(PALESTINIAN SPICED LAMB & RICE PILAF)
A one pot elegant meat and rice dish.
This beautiful and yet simple recipe is from Reem Kassis’ spectacular cookbook: ‘The Palestinian Table.’
This recipe will transport you to the spice markets of the Middle East. Easy to make but with very complex flavors.
The 9-spice mix is the key ingredient and so be sure to make the spice mix fresh. This elegant dish would work well for a special occasion as a one pot meal or accompanied by a meat entree.
I have been fascinated by Middle Eastern and Mediterranean foods for a very long time. This dish epitomises the best of Middle Eastern cooking, simple yet elegant, fragrant and light but super flavorful. This is similar to the Indian Biryani, but much lighter.
Ingredients:
2 tbsp unsalted butter
2 tbsp extra-virgin olive oil
1 ½ tbsp 9-spice mix (recipe below)
1 lb ground lamb or beef
2 cups fine grain Basmati rice
3 ½ cups chicken stock
2 tsp kosher salt
½ cup pine nuts, toasted
1 cup blanched almonds, toasted
9-spice mix:
1 tbsp whole allspice
1 cinnamon stick
½ tbsp coriander seeds
⅛ tsp black peppercorn
⅛ tsp cardamom
⅛ tsp cumin seeds
2 whole cloves
¼ tsp mace powder
⅛ tsp nutmeg powder
Method:
Make the 9-spice mix by toasting all the above spices in a skillet over medium to low heat until fragrant 9-10 minutes (do not burn!). While toasting, make sure to stir constantly.
Let cool.
Grind in a spice grinder or with a mortar-pestle, to a fine powder.
Wash the rice in cold water several times till the water runs clear.
Heat butter and olive oil in a large dutch oven over high heat.
Add the 9-spice mix and cook, stirring till fragrant (1 minute).
Add the ground meat and cook, stirring and breaking up the meat and browning it (8-9 minutes).
Add the rice and cook over high heat, stirring, till rice is toasted and meat drippings are absorbed (4-5 minutes).
Add the chicken stock and bring to a boil.
Scrape the bottom of the pan to loosen browned meat.
Cover, reduce heat to low and simmer till rice is cooked (about 11-12 minutes).
Add the toasted pine nuts and salt and mix.
Remove from heat and leave covered for 10 minutes (to steam and cook).
Fluff rice and transfer to serving dish.
Sprinkle toasted almonds on top before serving.
