Lebanese Baharat Beef-Loaded Rice (Hashweh)

Method

1. Prior to cooking, soak your rice in cold water for 15 mins, or until you can break a grain in your fingers easily. When ready, drain well. In the meantime, place a heavy-based pot on medium heat with a good drizzle of olive oil. When hot, add in your red onion and sauté for 3-4 mins, or until nice and soft. Add in your beef mince and sauté for a further 5-7 mins until it begins to brown and crisp up.
2. Add in your Baharat blend, a generous pinch of salt and pepper, and your garlic, stir to combine, and continue to cook for 5 mins until super-fragrant and browned.
3. Pour your drained and softened rice into your pot with a pinch of salt and 2 1/2 cups water. Turn your heat up to high and bring the pot to a boil. Let it boil until the liquid has reduced by about half – about 10 minutes.
4. Reduce the heat to low, cover, and let it simmer for 20 mins until all the liquid has been absorbed and the rice is cooked all the way through. Remove from the heat and set aside, covered, for 10 mins.
5. Remove the lid from your pot and place a large serving platter on top of it, ensuring it covers the pot completely. Gently flip the rice and meat mix onto the platter so the meat layer is now on top. Garnish with your chopped parsley, nuts, and raisins, and enjoy!