1. Cook rice in water or vegetable broth in a rice cooker or on the stovetop.
2. While rice is cooking, heat a large skillet over medium heat. Add vegetable oil and finely chopped onion and cook for about 5 minutes until onion is translucent. Add ground beef to skillet with onion and cook uncovered for 7–10 minutes.
3. Add frozen vegetables, allspice, cinnamon, salt and pepper. Stir and continue cooking for another 5 minutes.
4. Add cooked rice and mix. Top with sliced almonds, raisins and chopped parsley and serve.

CHEF’S SECRET

Easily doubled for a large table, this recipe is ideal for Ramadan gatherings!

• Rinse the basmati rice in cold water before cooking to remove excess starch and make sure the grains stay separated and don’t stick, perfectly capturing the flavours of the recipe.
• Let the dish stand covered for 5 minutes after cooking. This lets the flavours develop and the rice absorb the spicy flavours.
• Add a touch of lemon zest to the dish before serving for an unexpected freshness that balances the richness of the spices.
• For a vegetarian version, replace the ground beef with a plant-based option or lentils for an equally satisfying meat-free meal.

Take a culinary journey with our hashweh rice, a recipe that embodies the very essence of Middle Eastern cuisine. Each bite transports you through exquisite flavours and captivating aromas, with a harmonious blend of fragrant basmati rice, savoury seasoned ground beef and a colourful duo of peas and carrots. The spicy notes of allspice and sweet cinnamon subtly blend together in this dish, creating a symphony of flavours that awakens the senses. Topped with roasted almonds for a touch of crunch and raisins for a sweet contrast, this hashweh rice is a tribute to the richness of culinary traditions, offering an experience that is both comforting and exotic.