Hashweh (Palestinian Spiced Rice and Meat)

seriouseats.com

empeebee

Bipedal omnivore

subheading: For the Spiced Chicken Broth:

2 tablespoons (30ml) extra-virgin olive oil, plus more as needed

1 whole (4- to 5-pound; 1.8 to 2.3kg) 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

½ teaspoon freshly ground black pepper

4 cardamom pods, cracked open (or substitute with ¼ teaspoon ground cardamom)

Pinch freshly grated nutmeg

Salt

subheading: For the Hashweh:

1 pound 2 ounces (500g) Calrose or jasmine rice

2 ½ teaspoons (10g) ground allspice

1 ½ teaspoons (6g) ground cinnamon

½ teaspoon freshly ground black pepper

½ teaspoon freshly grated nutmeg

2 tablespoons (30ml) extra-virgin olive oil

2 tablespoons (30g) butter or ghee

1 ½ pound (680g) boneless beef rib, chuck, skirt steak, or other rich cut, cut into ⅓-inch (1cm) cubes or ground in a meat grinder on coarsest setting (see note)

4 cups (950ml) Spiced Chicken Broth (see note)

Salt

subheading: For the Toppings:

3 tablespoons (45ml) vegetable or extra-virgin olive oil, divided

1 cup slivered almonds (about 6 ounces; 170g)

½ cup pine nuts (2 ½ ounces; 70g)

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