Gluten-Free Lebanese Breakfast Hashweh

Instructions

1. 1Measure 1.5 cups of Basmati Rice and rinse it under cold running water in a fine-mesh sieve until the water runs clear. Set aside.
2. 2Heat 2 tablespoons of Olive Oil in a large pot or Dutch oven over medium heat (175°C). Add 1 medium chopped Onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. 3Add about 450 g of Ground Lamb to the pot. Cook, breaking it up with a spoon, until it is browned all over. Drain any excess fat from the pot. Stir in 1 teaspoon of Cinnamon, 0.5 teaspoon of Allspice, 0.25 teaspoon of Black Pepper, and 1 teaspoon of Salt. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
4. 4Add the rinsed 1.5 cups of Basmati Rice to the pot. Stir well to coat the rice grains with the lamb and spices.
5. 5Pour in 3 cups of Chicken Broth. Bring the liquid to a rolling boil, then immediately reduce the heat to low (95°C). Cover the pot tightly with a lid and simmer for 20 to 25 minutes, or until the rice is tender and all the liquid has been absorbed.
6. 6While the rice is simmering, place a dry skillet over medium heat (175°C). Add 0.5 cup of Pine Nuts and 0.5 cup of Almonds. Toast them, stirring frequently, for 3 to 5 minutes, until they are golden brown and smell nutty. Watch them very closely as they can burn quickly. Remove from the skillet immediately to a small bowl.
7. 7Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 5 minutes. Then, uncover and fluff the rice gently with a fork. Stir in most of the toasted nuts, reserving about 2 tablespoons for garnish.
8. 8Serve the Hashweh hot, garnished with the reserved 2 tablespoons of toasted nuts.

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