Hashweh (Lebanese Rice Pilaf)

Fry the vermicelli in 3 tbsp oil until golden brown; set aside.

In a pot, heat 2 tbsp butter and 1 tbsp oil; sauté the onion until soft and golden.

Add the minced meat and cook until browned. Stir in 1 tsp garlic powder and half of the spices; mix well.

Add 2 cups of rice and the remaining spices; sauté until the rice becomes translucent.

Add the roasted vermicelli, mix gently, pour in 4 cups of broth (or water), cover, and cook on low heat for 20 minutes.

In a separate pan, roast pine nuts, almonds, and raisins in butter.

Let the rice rest for 10 minutes; fluff and serve topped with the roasted nuts and raisins.