These rice bowls are inspired by hashweh, a classic Lebanese meat and rice dish that’s garnished with toasted nuts. Tomato paste is a secret weapon here—cooking it until caramelized builds on its umami richness and adds great depth of flavor. Dill does its part, too. We mince the stems and cook them into the meat mixture; the leaves, chopped and sprinkled onto the bowls, add freshness. Baharat is a Middle Eastern spice blend that’s savory yet sweet, with lots of warm, earthy notes. If not available, a mixture of cumin and cinnamon is a fine substitute. Ground lamb is excellent in place of the beef.