Lebanese Hashweh (Vermicelli Rice with Spiced Meat)

Steps

1. In a pot, melt 1/4 cup ghee over medium heat and toast the vermicelli pieces until golden brown.
2. Add the basmati rice, salt, black pepper, and cinnamon, stirring to coat the rice.
3. Pour in the boiling water or chicken stock, bring to a boil, then reduce heat, cover, and simmer until rice is tender, about 15-18 minutes.
4. Stir in the minced parsley and fluff the rice with a fork.
5. While the rice cooks, melt 1 tbsp ghee in a skillet and toast the pine nuts until golden; set aside.
6. In the same skillet, melt the remaining ghee and sauté the minced onion until softened.
7. Add the ground beef or lamb, breaking it apart, and cook until browned.
8. Season the meat with Lebanese 7 Spice and black pepper, stirring to combine.
9. To assemble, spread the cooked rice on a serving platter and top with the spiced meat mixture.
10. Garnish with toasted pine nuts and fresh parsley.
11. Serve warm with lemon wedges on the side.