Arabic Hashweh Rice Recipe

Here's how to re-create Chef Elias Kandalaft's Arabic Hashweh Rice.

INGREDIENTS

  • 3 Cups Basmati Rice
  • 1.5 Cup Water
  • 2 pieces Cardamom pods
  • 1 Cinnamon Stick
  • 1 Star Anise
  • 1 Pinch of Salt Ghee Butter
  • 1kg Minced Meat
  • 1 tbsp sunflower oil
  • 1 Head of Garlic (finely minced)
  • 1 White Onion (finely minced)
  • 2 tsp cinnamon powder
  • 2 tsp Nutmeg powder
  • 2 tsp Arabic
  • 7 Spice Mix Garnish
  • ½ Cup Fried Almonds
  • ½ Cup Fried Pine Seeds

 

DIRECTIONS

  • Wash and then soak Basmati Rice in Bowl for 20 minutes
  • Add Basmati rice to pot with water, cardamom, cinnamon stick, star anise and salt. Bring the pot to a boil then simmer for 10-12 mins (keeping a lid on the rice). Drain the water, return to pot then continue cooking with ghee butter until done. Make sure to remove cardamom, cinnamon stick and star anise
  • In a separate pot, add onions and garlic to sunflower oil and sweat them out. Add minced meat to pot along with the rest of the spices. Cook until all water is dried out from pot 
  • Mix the meat and rice together
  • Top with Nuts. Serve!

 

 

 

 

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