Hashwa – Iraqi Rice and Meat Filling

👨‍🍳 Method

For the Fried meat

1. 1
   Rinse the rice in cold water until the water runs clear, soak 20 minutes and drain.

   Colander

   💡Rinsing removes the starch from the surface of the grains: the rice comes out fluffy and separate, not sticky.

   💡Soaking shortens the cooking, and the grains cook evenly.
2. 2
   Heat the oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
3. 3
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Raise the heat to medium-high and add the meat. Press it flat over the bottom and leave it for 2–3 minutes without stirring, until a brown crust forms.

   Stove

   💡Brown ground beef in the pot without pressing it: leave it as one 'cake' for a few minutes until a brown crust forms, then break it into chunks. Deep browning = deep flavor.
5. 5
   Break it up with a wooden spoon and fry for 5–7 more minutes, stirring, until no pink is left and the meat browns.

   StoveWooden spoon
6. 6
   Add the cumin, baharat, cinnamon, salt and black pepper, stir well and cook another 5 minutes.

   Stove

To assemble

1. 7
   Add the rice and stir 2 minutes, until all the grains are coated in fat.

   💡Fry the rice in fat before adding the liquid: each grain gets coated, and the grains don't stick together.
2. 8
   Add the boiling water and bring to a boil.

   Stove
3. 9
   Turn down to low, cover and simmer 18 minutes without opening the lid, until the liquid is absorbed.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 10
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
5. 11
   Toast the almonds and pine nuts in a skillet until golden.

   StoveFrying pan
6. 12
   Gently fluff with a fork, sprinkle the almonds and pine nuts on top and serve.