Hashweh (حشوة) — Lebanese Spiced Lamb and Rice Stuffing with Pine Nuts

• 200 gBasmati rice, rinsed and drained (About 1 cup)
• 480 mlWater (For cooking the rice)
• 4 gFine sea salt (About 3/4 tsp)
• 450 gGround lamb (85–90% lean)
• 150 gYellow onion, finely diced (About 1 medium onion)
• 30 gUnsalted butter
• 15 mlOlive oil (About 1 tbsp)
• 50 gPine nuts (Toast until deep golden)
• 3 gGround allspice (About 1 tsp)
• 1.3 gGround cinnamon (About 1/2 tsp)
• 1 gGround black pepper (About 1/2 tsp)
• 0.5 gGround nutmeg (About 1/4 tsp)

Instructions

1. 1

   Cook the rice first so it stays fluffy when mixed into the meat. Combine the rinsed basmati rice, water, and 4 g salt in a saucepan, bring to a boil, then cover and simmer on low for 12 minutes; turn off the heat and rest (covered) for 10 minutes.

2. 2

   Toast the pine nuts while the rice rests so they stay crisp and fragrant. In a skillet over medium heat, melt 10 g of the butter and add the pine nuts, stirring constantly for 2–4 minutes until evenly golden; immediately transfer to a plate to stop the cooking.

3. 3

   Build a deeply savory base by sweating the onion before browning the lamb. In the same skillet, add the remaining 20 g butter and the olive oil, then cook the diced onion for 6–8 minutes until translucent and lightly golden.

4. 4

   Brown the lamb thoroughly to concentrate flavor and keep the stuffing from tasting greasy. Add the ground lamb and cook for 8–10 minutes, breaking it up with a spoon, until no pink remains and the moisture has mostly evaporated.

5. 5

   Bloom the spices briefly so the hashweh tastes warm and aromatic rather than raw. Stir in allspice, cinnamon, black pepper, nutmeg, and 3 g salt, and cook for 60–90 seconds, scraping the pan to release any browned bits.

6. 6

   Combine gently so the rice stays separate and the pine nuts remain intact. Fluff the rested rice with a fork, fold it into the spiced lamb mixture, then fold in the toasted pine nuts and cook for 2 minutes just to heat through.