Lebanese Hashweh Rice with Ground Beef

Instructions

1. 1

   Toast the almonds and pine nuts in 1 tbsp oil in a large pot over medium heat until golden, 2-3 minutes. Scoop out and set aside.

2. 2

   Add the remaining oil, the diced onion, and the beef. Cook, breaking it up, until browned, 7 minutes. Stir in the cinnamon, allspice, 1 tsp salt, and pepper.

3. 3

   Add the rinsed rice and stir to coat, then pour in the broth. Bring to a boil, cover, and simmer on low 18 minutes. Rest 5 minutes off heat.

4. 4

   Mix the yogurt with diced cucumber and a pinch of salt.

5. 5

   Fluff the rice, top with the toasted nuts, and serve with the cucumber yogurt.