Hashweh

[the_cooking_mom]

Очень простое в приготовлении, достаточно пресное, сытное, домашнее блюдо. Делаю второй раз, нам нравится.

for rice

1 1/2 tablespoons
cultured unsalted butter
30 grams
vermicelli broken into 1-inch lengths
270 grams
long-grain rice ~1 1/2 cups
2 3/4 cups
low-sodium chicken stock

for Hashweh

1 tablespoon
cultured unsalted butter
50 grams
pine nuts (~1/3 cup)
1 tablespoon
olive oil
210 grams
onions (1 small onion, minced)
10 grams
garlic (1 large clove, minced)
5
pods green cardamom (smashed)
500 grams
lean ground lamb
2 teaspoons
ground allspice
1 1/2 teaspoons
ground cinnamon
1/2 teaspoon
ground nutmeg
1 teaspoon
salt
1/4 teaspoon
ground black pepper

for garnish

flat-leaf parsley (chopped)
mint (chopped)

To make the rice, add the butter to a pot with a lid over medium heat. Add the vermicelli and fry until the noodles turn golden brown.

Add the rice and saute until the rice is evenly coated with butter.

Add the chicken stock and bring the mixture to a boil. Cover with a lid and turn down the heat to low. Cook the rice for 20 minutes, and then turn off the heat and let it steam for another 5 minutes.

While the rice is cooking, prepare the lamb for the hashweh. Add the butter and pine nuts to a frying pan over medium heat. Roast the pine nuts until golden brown, stirring constantly to ensure they brown evenly. Transfer the roasted nuts to a paper towel lined bowl to drain, leaving as much oil in the pan as possible.

Add the olive oil and onions and saute until the onions are translucent and soft and then add the garlic and cardamom. Continue sauteing until the onions are golden brown and caramelized.

Add the ground lamb, allspice, cinnamon, nutmeg, salt and pepper and fry the meat, breaking it up into small chunks until it's cooked through.
Add the lamb mixture and pine nuts to the cooked rice and stir the hashweh to combine. Serve garnished with chopped parsley and mint.

Источник: https://norecipes.com/hashweh/