Cumin Beef with Rice and Pine Nuts (Hashweh)
- Makes4 servings
- Cook Time45 minutes
- Active time plus cooling15 minutes active
In the cooking of the Levant, hashweh is a spiced meat and rice dish that's often used as a stuffing. But the richly fragrant mixture, suffused with butter and studded with toasted nuts, also makes a delicious side dish and is hearty enough to serve as a main course. In our version, we include dried currants plumped in lemon juice to add bursts of sweet-tart flavor. Toast the pine nuts in a small skillet over medium-low, shaking the pan frequently, until the nuts are light golden brown and fragrant, about 4 minutes.
Don't add the water to the Dutch oven until the rice has toasted and is no longer translucent. This gives the ingredients in the pot a chance to build a flavorful foundation for the dish.
Step 1
In a large Dutch oven over medium, melt the butter. Add the onion and cook, stirring occasionally, until golden brown, 10 to 14 minutes.
Add the beef, cumin, coriander, cloves, cinnamon, 2½ teaspoons salt and 1 teaspoon pepper, then cook, stirring occasionally and breaking up the meat into small bits, until the beef is lightly browned, 4 to 5 minutes.
Add the rice and cook, stirring often, until the grains are no longer translucent, 5 to 7 minutes.
Step 2
Add 2⅔ cups water, scrape the bottom of the pan, then bring to a boil over medium-high. Cover, reduce to low and cook until the rice has absorbed the liquid, about 20 minutes.
Meanwhile, in a small microwave-safe bowl, combine the currants and lemon juice. Cover and microwave on high until plumped, 30 to 45 seconds. Set aside.
Step 3
When the rice is done, stir in the currants and any juice in the bowl. Taste and season with salt and pepper. Sprinkle with pine nuts and parsley.
