Peel and chop the onion and garlic. Peel and finely chop the carrots. Chop the tomatoes. Split the cardamom pods open with a back of a knife (see tips for fussy eaters). Boil the measured water and dissolve the stock cube in it. Wash and drain the basmati rice in a colander.

Heat a large pan over a high heat with a drizzle of oil. Once hot, add the beef mince and fry with a pinch of salt for 5 min until browned and starting to crisp.

Add the onion and carrot and fry for 3 min further. Reduce the heat to low and add the garlic, tomatoes, cardamom (see tips for fussy eaters), cinnamon stick and golden raisins. Cook for 3-4 min.

Add the rinsed and drained rice, chicken stock and black pepper. Immediately cover with a lid and simmer for 12-15 min or until the water has evaporated and the rice is cooked. 

Meanwhile, toast the almond flakes and pine nuts in a second hot, dry pan for 2-3 min until nicely browned. Remove from the pan and set aside.

Chop the parsley and mix most of it into the hashweh (reserve some for garnish). Divide the hashweh among plates. Sprinkle with the toasted almond flakes, pine nuts and the reserved parsley. Serve with a dollop of yogurt.