Step 1

Place the raw rice in a fine mesh strainer and rinse thoroughly until water runs clear. Set aside.

Step 2

In a large, deep pan melt the ghee (or butter) over medium heat. Add the broken vermicelli pasta and brown, stirring often, until the vermicelli is a deep golden brown color. Keep stirring as it cooks to prevent it from burning.

Step 3

Add rinsed rice, salt, pepper and cinnamon to the pan and combine with the vermicelli. Toast the rice for 2-3 minutes, stirring often.

Step 4

Carefully pour boiling water into the pan and stir. Bring to a boil, then reduce heat to low and cover pan with a lid. Cook for 15 minutes, then fluff with fork.

Step 5

Meanwhile, in a deep skillet melt 1 tablespoon ghee (or butter) over medium heat and saute the pine nuts until you smell a nutty aroma and the nuts are a rich golden brown color. Set aside.

Step 6

In same pan, melt remaining tablespoon ghee (or butter) over medium heat. Add the onion and sauté for 4-5 minutes.

Step 7

Add ground beef (or lamb), Lebanese 7 spice, kosher salt and black pepper. Cook 8-10 minutes until meat is browned, stirring with spoon to break up meat. Stir in toasted pine nuts and set aside.

Step 8

To serve, either spoon hashweh on top of fluffed rice pilaf mounded on a platter (as pictured) or combine both the hashweh and the rice pilaf together. Garnish with the fresh minced parsley and serve with lemon wedges.