Hashweh (Palestinian Spiced Rice and Meat)

Instructions

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1. 1 For the Spiced Chicken Broth: In a stock pot or other heavy-bottomed pot, heat olive oil over medium heat until almost smoking. Working in batches to avoid crowding the pot, add chicken, skin side down, and sear until golden brown all over, about 5 minutes each side, then transfer to a plate or platter; add additional oil as needed to prevent pot from drying out during subsequent batches.
2. 2 Return all chicken pieces to the pot and stir in the onion and garlic. Add 10 cups (2.5L) water and bring to a boil over high heat. Boil for 5 minutes, skimming off any scum that rises to the surface. Reduce the heat to medium-low, add the bay leaves, allspice, cinnamon, black pepper, cardamom, and nutmeg and simmer until chicken is cooked through but not falling apart, about 1 hour; season lightly with salt midway through cooking.
3. 3 Using tongs and a slotted spoon, transfer chicken pieces to a heatproof bowl along with 2 cups (475ml) broth. Cover to keep warm and set aside until ready to use. Strain remaining broth through a fine-mesh strainer, discarding solids. Keep the broth hot.
4. 4 For the Hashweh: Place rice in a medium mixing bowl and rinse with several changes of cold water until water runs clear. Cover rice with fresh cold water, soak for 15 minutes, then drain well.
5. 5 Meanwhile, in a small bowl, mix together allspice, cinnamon, black pepper, and nutmeg.
6. 6 In a large Dutch oven, heat oil and butter (or ghee) over medium-high heat until the butter starts to sizzle, then add half of the spice mixture and fry just until fragrant, about 5 seconds. Add the beef and cook, stirring often, until any released water evaporates and the meat starts to sizzle, 10 to 15 minutes.
7. 7 Add 1/2 cup (120ml) of the reserved chicken broth, then lower heat and simmer until the liquid evaporates again.
8. 8 Add the drained rice to the meat and toss until rice is fully coated in the oil and evenly mixed with the meat. Add 4 cups (950ml) of the reserved chicken broth along with the remaining spices. Season with salt: the broth should be slightly saltier than you would like your finished dish to be, as the rice will absorb some of the salt.
9. 9 Bring to a boil over high heat, then lower the heat to maintain a bare simmer. Cover and cook until the liquid has mostly evaporated but the rice is still easy to stir with a spoon and not sticking to the bottom, about 10 minutes. Wrap a clean tea towel or paper towels around the lid and cover tightly again, then remove from the heat and let it sit to steam in the residual heat for 20 minutes.
10. 10 Meanwhile, for the toppings: In a small skillet, combine 2 tablespoons (30ml) oil with almonds. Set over medium heat and cook, stirring, until almonds are a light golden color, about 4 minutes. Remove from the heat and drain on a plate lined with paper towels. Repeat with the remaining 1 tablespoon (15ml) oil and pine nuts.
11. 11 While the rice is still resting, shred the chicken from the broth into bite size morsels, discarding all skin and bones; reserve any remaining broth for another use. Add a ladleful of the simmering broth to the chicken to keep it warm, then remove the broth from the heat.
12. 12 To serve, fluff rice with a large fork and transfer to a serving platter. Top with the shredded chicken followed by the toasted almonds and pine nuts and serve immediately.