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 tbsp 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).
To simplify the spice blend you can swap all the spices for 2 1/2 teaspoons of 7-spice instead.
Pomegranate molasses: Add a bit at a time and taste. With some brands, I've used 1 tbsp and others up to 4 tbsp 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 1/2 and crumble it up in the meat mixture.