Hashweh (Palestinian Spiced Rice and Meat) Recipe

Name: Hashweh (Palestinian Spiced Rice and Meat) Recipe
Total time: 130 min
Ingredients: 2 tablespoons (30ml) extra-virgin olive oil, plus more as needed; 1 whole (4- to 5-pound; 1.8-2.29kg) chicken, cut into 6 pieces (2 legs, 2 bone-in breast halves, back, and neck); 1 medium (8-ounce; 225g) yellow onion; 1 medium clove garlic; 3 bay leaves; 1 teaspoon (4g) ground allspice; 1 teaspoon (4g) ground cinnamon; 1/2 teaspoon freshly ground black pepper; 4 cardamom pods, cracked open (or substitute with 1/4 teaspoon ground cardamom); Pinch freshly grated nutmeg; Salt; 1 pound 2 ounces (500g) Calrose or jasmine rice; 2 1/2 teaspoons (10g) ground allspice; 1 1/2 teaspoons (6g) ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 2 tablespoons (30ml) extra-virgin olive oil; 2 tablespoons (30g) butter or ghee; 1 1/2 pound (680g) boneless beef rib, chuck, skirt steak, or other rich cut, cut into 1/3-inch (1cm) cubes or ground in a meat grinder on coarsest setting (see note); 4 cups (950ml) Spiced Chicken Broth (see note); 3 tablespoons (45ml) vegetable or extra-virgin olive oil, divided; 1 cup slivered almonds (about 6 ounces; 170g); 1/2 cup pine nuts (2 1/2 ounces; 70g)

foryoueats.com

This Hashweh recipe features spiced chicken broth infused with allspice, cinnamon, and cardamom. Ready in 2 hr 10 min, serves 8.

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Ingredients

2 tablespoons (30ml) extra-virgin olive oil, plus more as needed
1 whole (4- to 5-pound; 1.8-2.29kg) chicken, cut into 6 pieces (2 legs, 2 bone-in breast halves, back, and neck)
1 medium (8-ounce; 225g) yellow onion
1 medium clove garlic
3 bay leaves
1 teaspoon (4g) ground allspice
1 teaspoon (4g) ground cinnamon
1/2 teaspoon freshly ground black pepper
4 cardamom pods, cracked open (or substitute with 1/4 teaspoon ground cardamom)
Pinch freshly grated nutmeg
Salt
1 pound 2 ounces (500g) Calrose or jasmine rice
2 1/2 teaspoons (10g) ground allspice
1 1/2 teaspoons (6g) ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 tablespoons (30ml) extra-virgin olive oil
2 tablespoons (30g) butter or ghee
1 1/2 pound (680g) boneless beef rib, chuck, skirt steak, or other rich cut, cut into 1/3-inch (1cm) cubes or ground in a meat grinder on coarsest setting (see note)
4 cups (950ml) Spiced Chicken Broth (see note)
3 tablespoons (45ml) vegetable or extra-virgin olive oil, divided
1 cup slivered almonds (about 6 ounces; 170g)
1/2 cup pine nuts (2 1/2 ounces; 70g)