Hashweh ("Rice Stuffing") Middle East, Palestine - cooking recipe

Ingredients

1 1/2 lbs lamb, finely chopped
2 cups rice
1 cup pine nuts, and or 1 cup blanched almond
2 teaspoons salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 1/2 cups water or 3 1/2 cups broth
1/4 cup butter

Preparation

Brown meat lightly in butter. Add rice, salt, and spices. Stir for 2 minutes.
Add 3 1/2 cups of hot water. Bring to boil. Cover and simmer over low heat for 25 minutes.
Add the sauteed pine nuts and/or blanched almonds. Mix well. Mixture is ready to stuff lamb, chicken, etc.
This can be also served seperately. If you are going to do this instead of stuffing a chicken, etc., simmer it 5 more minutes or until rice is very tender.
*I also add one 20 oz. can of chick peas to this recipes, adding it the same time I add the pine nuts and almonds, and it turns out just wonderful! Enjoy!