Thanksgiving Hashweh

In a large pot over medium heat, heat the olive oil. Add the onions and ground beef and cook until the onions are soft and the ground beef is browned, 5 to 8 minutes. Season with the seven-spice blend, 1/2 teaspoon of the salt and the pepper and stir to combine. Add the rice and remaining 1 teaspoon salt and stir to combine. Pour the chicken broth on top and mix all the ingredients together. Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until the rice is fully cooked. Remove from the heat but keep covered and allow the steam to continue cooking the rice for 10 more minutes. Fluff the rice, sprinkle with pine nuts and fresh herbs and use as stuffing for turkey.