Clean the chicken from any extra fat and wash over a colander with cold water. Rub with the 2 teaspoons salt and the half lemon, and then wash them out again with cold water. Add the salt and the spices to the chicken and mix well.

Heat the clarified butter in the pot over medium-high heat and brown the chicken on both sides for about 5 minutes each. Pour in the water, cover and bring to a boil. Reduce heat to medium-low and cook for about 35 minutes. Debone the chicken and keep warm in the pot for later use.

Heat the oil in the large pot over medium heat heat and fry the pine nuts, stirring all the time, for about 3 minutes or until golden in colour. Remove with a slotted spoon onto a plate for later use. Subsequently fry the almond halves for 3 minutes and remove onto a plate for later use.

Add the meat and the spices to the pot and cook over medium-high heat for about 10 minutes until the meat is done, stirring constantly. Mix in the drained rice and pour in the 500 ml of the chicken stock and the 400 ml hot water. Adjust the seasoning to taste if necessary. Bring to a boil and cook, covered, over low heat for about 20 minutes until the water is absorbed. Turn off the heat and let rest for 5 minutes.

Spread Hashweh over the platter, cover with the chicken and garnish with the nuts. Serve immediately with some yoghurt on the side.