Lebanese Hashweh Rice with Beef, Pine Nuts and Pistachios

Method 6 steps

1. 1

   Simmer the beef with the onion, half the allspice, half the cinnamon and water to cover for about 1 1/2 hours until it shreds easily. Pull into long shreds and reserve 2 1/2 cups of the broth.

2. 2

   Melt 2 tablespoons of butter in a pot, add the rice and the remaining spices and stir for 2 minutes.

3. 3

   Pour in the reserved hot broth, season with salt, bring to a boil, then cover and cook on low for 15 minutes. Rest for 10 minutes.

4. 4

   Toast the pine nuts in the remaining butter over low heat until evenly golden, then add the pistachios for 30 seconds.

5. 5

   Warm the shredded beef in a skillet with a splash of broth so it glistens. Stir the yogurt, cucumber, mint and a pinch of salt together for the sauce.

6. 6

   Spread the rice in a serving pan, pile the beef over it and finish with the nuts and parsley. Pass the yogurt sauce at the table.

That is the whole pie. Enjoy every slice.