This Middle Eastern Pilaf is called Hashweh. It is great as a side dish as is or with some plain nonfat yoghurt on top of it. The toasted blanced almond give it a delicious flavor and crunh. Growing up I remember this stuffing being used oftentimes to stuff a chicken or cornish hen before baking.
1-1 1/2 lb
ground beef or lamb
slivered blanched almonds or pine nuts, toasted
3 1/2 c
1Lightly brown the blanced slivered almond or pine nuts in the 2 tbsp butter, on medium, until golden. Don't leave these unattended as they burn easily.
2In separate pan, brown meat in 1/4 cup butter.
3Add the salt & all spices. Stir for 2 minutes.
4Add the hot water.
5Bring to a boil, then down to a simmer.
6Cover & simmer over low for about 25 minutes or until water is abosorbed & rice is tender.
7Add the toasted pinenuts reserving a small amount for garnish.
About this Recipe
Course/Dish: Rice Sides