Hashweh literally means ‘stuffing’ in Arabic, but this rich dish of rice and ground lamb is too good to be hidden away as a mere afterthought to a main. The secret is fragrant spiced brown rice with tonnes of flavour, and the currants and almonds for rich sweetness and crunch.
cumin paprika spice blend
baby spinach leaves
Place the brown rice (rinsed well) and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes, or until rice is soft. Drain and return to the saucepan. This is a good time to prepare your other ingredients. To prepare the ingredients, finely slice the red onion, peel and finely dice the carrot, and peel and crush the garlic. Wash the baby spinach leaves, pick and finely chop the parsley leaves, and slice the lemon wedges.
Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Cook the red onion, carrot and garlic for 5 minutes, or until softened. Add the lamb mince and cook for 4-5 minutes, or until browned. Add the cumin & paprika spice mix and cook for 1 minute, or until fragrant. Stir in the currants, baby spinach leaves, half the parsley and half the slivered almonds (reserving the rest for the garnish). Add extra spice if desired. Now add the cooked brown rice and stir until combined. Remove from the heat and squeeze over the lemon wedges. Season with salt and pepper.
To serve, divide the Hashweh rice between bowls. Top with remaining slivered almonds and parsley. Enjoy!