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Hashweh (Palestinian Spiced Rice and Meat)

Name: Hashweh (Palestinian Spiced Rice and Meat)
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 8
Ingredients: For the Spiced Chicken Broth:; 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed; 1 whole (4- to 5-pound; 1.8-2.29kg) chicken, cut into 6 pieces (2 legs, 2 bone-in breast halves, back, and neck); 1 medium (8-ounce; 225g) yellow onion; 1 medium clove garlic; 3 bay leaves; 1 teaspoon (4g) ground allspice; 1 teaspoon (4g) ground cinnamon; 1/2 teaspoon freshly ground black pepper; 4 cardamom pods, cracked open (or substitute with 1/4 teaspoon ground cardamom); Pinch freshly grated nutmeg; Salt; For the Hashweh:; 1 pound 2 ounces (500g) Calrose or jasmine rice; 2 1/2 teaspoons (10g) ground allspice; 1 1/2 teaspoons (6g) ground cinnamon; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon freshly grated nutmeg; 2 tablespoons (30ml) extra-virgin olive oil; 2 tablespoons (30g) butter or ghee; 1 1/2 pound (680g) boneless beef rib, chuck, skirt steak, or other rich cut, cut into 1/3-inch (1cm) cubes or ground in a meat grinder on coarsest setting (see note); 4 cups (950ml) Spiced Chicken Broth (see note); Salt; For the Toppings:; 3 tablespoons (45ml) vegetable or extra-virgin olive oil, divided; 1 cup slivered almonds (about 6 ounces; 170g); 1/2 cup pine nuts (2 1/2 ounces; 70g)

Prep 40m

Cook 1h 30m

Total 2h 10m

This Hashweh recipe features spiced chicken broth infused with allspice, cinnamon, and cardamom. The fragrant broth is paired with fragrant spiced rice and tender cubes of beef, topped with a generous handful of toasted slivered almonds and pine nuts for a satisfying and aromatic Palestinian dish.