Place the basmati rice in a bowl, cover it with cold water, and let it soak for 15 to 20 minutes.

Drain the soaked rice through a fine mesh strainer and rinse it under cold running water until the water runs mostly clear.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook undisturbed for about 2 minutes.

Continue cooking the onion for a total of 6 to 8 minutes until soft and translucent.

Add the ground lamb or beef to the pan, breaking it apart and spreading it in a single layer. Cook for 5 to 7 minutes until no pink remains and the meat is browned.

Add the cinnamon and allspice to the browned meat and onion mixture. Stir and let cook for 1 minute.

Add the drained rice to the spiced meat mixture and stir to combine. Pour in 2 cups of water and bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer undisturbed for 18 to 20 minutes.

After cooking, turn off the heat but let it sit covered for an additional 5 minutes.

Fluff the rice with a fork and set aside.

In a separate skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 30 seconds.

Add the sliced cucumbers in a single layer and cook for 2 to 3 minutes on the first side, then flip and cook for another 2 minutes on the second side.

Season with a small pinch of salt and remove from heat.

Spoon the hashweh onto a serving platter and arrange the cooked cucumbers alongside.

Serve with yogurt or labneh, a simple salad, or warm flatbread as desired.