Make the nine-spice mix

1. Stir together all ingredients in a large skillet over medium-low, and cook until very fragrant but not burned, about 10 minutes, stirring often for the first 4 minutes and stirring constantly during the last 6 minutes. Remove from heat, and let cool completely, at least 1 hour.

2. Working in 3 batches, transfer spice mixture to a spice grinder, and grind until mixture becomes a fine powder, about 30 seconds. Transfer to an airtight container.

Make the hashweh

1. Heat butter and olive oil in a large enameled cast-iron casserole or Dutch oven over high. Once butter melts and starts to sizzle, add 1 1/2 tablespoons of the nine-spice mix, and cook, stirring constantly, until fragrant, about 1 minute. Add lamb, and cook, breaking up meat with a wooden spoon, until browned, about 8 minutes.

2. Stir rice into lamb mixture until grains are coated in drippings, and cook over high, stirring often, until rice is toasted and all of lamb drippings are absorbed, about 4 minutes. Stir in stock; bring to a boil, scraping bottom of pan to loosen browned bits. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 12 minutes.

3. Using a fork, fold in pine nuts, and season with salt; remove from heat. Cover and let steam 10 minutes. Fluff rice with a fork, and transfer to a serving platter. Scatter almonds over top, and serve immediately.