Hashweh: Seasoned Rice and Ground Meat Pilaf

Shared by the Pantry Seattle

Yield: 4-6 servings

Ingredient

2 1/2 cups basmati or long grain rice

3 1/2 cups hot water, plus extra for washing and soaking the rice

1/4 cup extra virgin olive oil, divided

1/2-pound ground beef

1 1/2 cups frozen peas, rinsed and strained

2 teaspoons fine sea salt, or to taste

1/2 teaspoon ground allspice

1/2 teaspoon ground cardamom

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Instructions

- Wash the rice and soak in hot water for 15-20 minutes.

- While the rice is soaking, heat 1 tablespoon of olive oil, add ground meat, and sauté on medium heat until it starts to brown slightly, about 3-4 minutes.

- Drain the rice, then add to the meat along with peas, salt, all the spices, and 3 more tablespoons of olive oil. Mix well to make sure everything is coated with olive oil then sauté on medium heat for 1-2 minutes.

- Add 3 1/2 cups of hot water, mix, and bring to a boil.

- Cover the pot and cook on medium heat for 2 minutes. Then reduce the heat to simmer. Cook until all the water has been absorbed, about 25 minutes. It is important to keep the pot covered during cooking. Turn off the heat and set aside.

- Enjoy warm with plain yogurt or a side salad

Recipe provided by the Pantry Seattle.