Greg DuPree
Active Time
25 MIN
Total Time
40 MIN
Yield
Serves : 8

Hashweh, which literally means “stuffing,” is often used to fill proteins like chicken and lamb. Studded with spiced lamb and crisp nuts, the fragrant pilaf is a meal in itself. For special occasions, Reem Kassis tops it with slow-roasted, melt-in-your-mouth leg of lamb.

How to Make It

Step 1    

Heat butter and olive oil in a large enameled cast-iron casserole or Dutch oven over high. Once butter melts and starts to sizzle, add Nine-Spice Mix, and cook, stirring constantly, until fragrant, about 1 minute. Add lamb, and cook, breaking up meat with a wooden spoon, until browned, about 8 minutes.

Step 2    

Stir rice into lamb mixture until grains are coated in drippings, and cook over high, stirring often, until rice is toasted and all of lamb drippings are absorbed, about 4 minutes. Stir in stock; bring to a boil, scraping bottom of pan to loosen browned bits. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 12 minutes.

Step 3    

Using a fork, fold in pine nuts, and season with salt; remove from heat. Cover and let steam 10 minutes. Fluff rice with a fork, and transfer to a serving platter. Scatter almonds over top, and serve immediately.

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