Name: Hashweh and Cooked Cucumbers
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 2 medium American cucumbers (about 8 ounces; 225 g each), halved lengthwise and cut into approximately 1/2-inch diagonal pieces (see notes); 4 tablespoons ghee, divided (see notes); 1 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight; 1 teaspoon ground cardamom; 3 tablespoons pine nuts; 2 tablespoons (30 ml) extra-virgin olive oil and/or ghee; 2 cups medium grain rice (about 14 ounces; 400 g), rinsed until water runs clear; 1 large yellow onion (10 ounces; 283 g), finely chopped; 1 tablespoon ground cinnamon; 2 1/4 teaspoons ground coriander; 2 1/4 teaspoons ground allspice; 2 teaspoons ground cardamom; 1 teaspoon freshly ground black pepper; 1 pound ground lamb or 85% lean ground beef; 3 cups homemade chicken stock or store-bought unsalted chicken stock; 4 1/4 teaspoons (about 13 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; 1 1/2 cups (350 ml) plain whole-milk yogurt; 3 tablespoons (10 g) finely chopped mint; 1 medium clove garlic, finely grated or minced; 1 teaspoon lemon zest, plus 1 1/2 tablespoons fresh lemon juice; 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1 For the Cucumbers: Place cucumbers in a colander set inside a large bowl. Sprinkle with 1 teaspoon kosher salt and toss to coat. Let sit at room temperature for 20 minutes to drain, tossing once halfway through.

2 For the Hashweh: In a large saucepan, heat 2 tablespoons oil and/or ghee over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and just beginning to turn golden, 5 to 7 minutes. Stir in cinnamon, coriander, allspice, cardamom, and pepper and cook until fragrant, about 30 seconds. Stir in lamb or beef and cook, stirring occasionally and breaking up meat with a wooden spoon, until meat is evenly browned and no pink streaks remain, about 7 minutes.

3 Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes. Add stock and salt, stirring and scraping bottom of pan to loosen browned bits. Bring to a boil. Reduce heat to a simmer and cook, covered, over medium-low heat, until rice is tender, about 15 minutes. Let rice rest off-heat for about 10 minutes. Gently fluff with two forks or wooden spoons. Keep covered until ready to serve.

4 To Cook Cucumbers: While rice cooks, pat drained cucumbers dry with paper towels. In a large stainless steel skillet, heat 2 tablespoons ghee over medium-high heat until shimmering. Add half of the cucumbers and cook until first side is golden brown, about 4 minutes, lowering heat as needed to prevent smoking. Flip cucumbers and cook until second side is golden brown, about 4 minutes. Transfer to a small bowl. Repeat with remaining 2 tablespoons ghee and cucumbers. Gently stir in salt and cardamom to cucumbers in bowl. Loosely cover cucumbers with foil and set aside.

5 Add pine nuts to now-empty skillet and cook over medium heat, stirring often, until golden, 1 to 2 minutes; immediately transfer pine nuts and ghee to a small plate to prevent further darkening. Season with a pinch of salt; set aside.

6 For the Yogurt: While rice cooks, in a large bowl, whisk together yogurt, mint, garlic, lemon zest, lemon juice, and salt to combine. Refrigerate until ready to use.

7 To Serve: Divide hashweh among individual plates, top with cucumbers, pine nuts, along with some of the ghee, and yogurt sauce. Serve.