You can replace all the spices with Ziyad brand Ouze spice blend.

Rice Hashweh means rice stuffing in Arabic. Minced meat, spices and rice that’s so delicious and a must on a holiday table. Use this stuffing to stuff the Turkey and other cuts of meats and vegetables. It’s Delicious enjoyed with a side salad and ziyad brand Baladi yogurt.

Mix all the spices in a small bowl. Set aside.

1. Heat the ghee in a large pot over medium heat.
2. Add the ground meat and cook, breaking it up into crumbles as it browns. Stir in half of the spice mix and season with salt to taste.
3. Continue cooking for 8-10 minutes, until the meat is browned and crumbly. Note: The meat doesn’t need to be fully cooked, as it will finish cooking with the rice.

Stir the rinsed rice and the remaining spice mix into the browned meat. Toss together until the rice is well coated and combined with the meat.

Pour the boiling chicken stock or water into the pot. Ensure the liquid covers the rice by about 1/2 inch.
Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot tightly, and let it cook undisturbed for 15-25 minutes, until the liquid is fully absorbed. No peeking—this ensures the rice steams properly.

While the rice cooks, toast the nuts:
Heat a dry skillet or use a small amount of ghee in the pan for added flavor.
Sauté the almonds first then add in the pine nuts stir often as they will burn quickly until golden brown.
Add the raisins to the pan and stir briefly to warm them through.

Once the rice is cooked, fluff it gently with a fork to avoid breaking the grains.
Transfer the rice to a large serving platter.
Top with the toasted nuts and warmed raisins.
Serve immediately.

Enjoy your flavorful and aromatic Rice Hashweh!