Ingredients Rice Hashweh (Spiced-Lamb-and-Rice Pilaf) Be the first to rate & review! 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. By Reem Kassis Reem Kassis Reem Kassis ia a Palestinian writer focused on the intersection of food with culture, history, and politics. She is a two-time cookbook author and winner of The Guild of Food Writers Award and Gourmand World Cookbook award for The Palestinian Table (2017).Experience: Reem Kassis is a Palestinian writer whose work focuses on the intersection of food with culture, history, and politics. You can find some of her writings in The Wall Street Journal, The Washington Post and The New York Times. Her debut cookbook, The Palestinian Table (2017), won The Guild of Food Writers Award and Gourmand World Cookbook award, was nominated for a James Beard Award, was short-listed for the Andre Simon Award and the Edward Stanford Award, and was picked as one of NPR's best books of 2017. Her second cookbook is The Arabesque Table (2021).Education: Reem holds two undergraduate degrees from the University of Pennsylvania, an MBA from Wharton, and a MSc in Social Psychology from The London School of Economics. A former McKinsey consultant, Reem's work uses food and storytelling to share the narrative and culinary history of the entire Palestinian region with the world.Expertise: Arabic Cuisine, Middle Eastern Food, Food HistoryLocation: Philadelphia, Pennsylvania Food & Wine's Editorial Guidelines Updated on December 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 25 mins Total Time: 40 mins Yield: 8 Ingredients 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 1/2 tablespoons Nine-Spice Mix 1 1/2 pounds ground lamb or 80% lean ground beef 2 1/3 cups uncooked jasmine rice 4 cups chicken stock or lower-sodium chicken broth 1/2 cup pine nuts, toasted 2 teaspoons kosher salt 1 cup whole blanched almonds, toasted Directions 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. 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. 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. Rate it Print