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Saturday, June 27, 2020

Recipe Round Up: H'ashweh


H'ashweh means padding as in loaded or stuffed. It's kind of like all the extras added to something. This one pot dish is loaded with good things, and it is simple to make. The rice is best if it is soaked and drained first, but when I am in a hurry, I have often made it just by putting the dry rice on top and going with it as it is. This amount serves 15 - 20 easily, if served with a salad, and fruit or other vegetable. I like to serve it with Laban bi Chiyar, Green Hot Sauce, and a green salad or sliced vegetable plate and Kalamata or spicy, baladi (country style) green olives.

H'ashweh

6 cups basmati or jasmine rice, soaked about 15 minutes, then drained
olive oil
3 pounds ground lamb or beef
3 medium red onions, peeled and finely chopped
12 cloves garlic, peeled and minced
1 tablespoon + 1 1/2 teaspoons ground allspice
2 teaspoons ground cinnamon, divided
1 tablespoon salt, divided
1 1/2 teaspoons freshly ground pepper, divided
1 large bunch parsley, finely minced
1 cup pine nuts
1 cup slivered almonds
1 cup sultanas (golden raisins)

While the rice is soaking, heat about 1/4 cup olive oil in a heavy pan over medium heat. Add the meat and break up into pieces to brown. Add the onions and continue to cook and stir until the meat is broken up, browned and cooked completely, and the onions are translucent. Add the garlic, 1 1/2 teaspoons of the allspice, 1/2 teaspoon of the cinnamon, about 2 teaspoons of salt and 1 teaspoon of black pepper. Stir in well.

Cover with the drained rice and sprinkle the remaining 1 tablespoon of allspice and 1 1/2 teaspoons of cinnamon evenly over the top. Add about 1 teaspoon of salt and about 1/2 teaspoon of black pepper. Cover with water by about a knuckle's depth over the top, around 9 - 10 cups of water. Bring to a rolling boil and allow to boil until the water has reduced a little and you can see little tunnels of bubbles coming through the rice. Cover and reduce heat to low, and simmer, without peeking even once, for 15 minutes.

Remove from heat and leave covered while you prepare the toppings.

In a frying pan, heat a tablespoon or two of olive oil over medium low heat. Add the pine nuts and almonds, and stir, watching carefully, until they just start to brown and remove from the heat immediately.

Stir the rice a little to distribute the spices evenly. Turn the h'ashweh out onto a large flat or shallow dish and layer the parsley, nuts, and raisins on top. Serve and eat with pleasure.

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