This is authentic everyday hashweh, speedy, easy and ridiculously tasty. Unlike most recipes, this is a base to create countless impromptu recipes. And I especially love that this is a fabulously exotic way to serve up humble ground (minced) beef!
Saute: Heat a meduim-sized frying pan on meduim-high heat. Add ghee and onions. Saute the onions until golden in colour.
Break up the meat: Add the meat to the onions. As the meat is searing, break it up into smaller pieces. You don't want big chunks for this recipe.
Season and taste: Add the spices, garlic, and stock powder. Saute for 5 minutes to cook the spices. Add 1 tablespoon of pomegranate molasses to your meat mixture at a time. Give it a good stir. Now, taste your meat mixture and adjust the seasoning as needed, if it's needed. You may need to add a little bit of water to the meat mixture, if it's too dry. It should look a bit shiny and moist.
Fry the nuts: Heat a small frying on medium heat. Add ghee and pine nuts, saute until golden. Be careful, they burn really quickly. Transfer the nuts to a paper towel on a plate to reduce oil.
Finishing touch: Remove the meat mixture from the heat. Stir in the parsley and nuts to the mixture (if using).
Notes
To simplify the spice blend you can swap all the spices for 2 ½ teaspoons of 7-spice instead.
Pomegranate molasses: Add a bit at a time and taste. With some brands, I've used 1 tablespoon and others up to 4 tablespoon for this recipe. Each supplier's pomegranate molasses tastes a bit different. So add a little at a time and taste before adding more.
Stock powder: I prefer to use an MSG-free stock powder, but any stock powder or cube will work in this recipe. If using a cube, only use ½ and crumble it up in the meat mixture.