For the Cucumbers: Place cucumbers in a colander set inside a large bowl. Sprinkle with 1 teaspoon kosher salt and toss to coat. Let sit at room temperature for 20 minutes to drain, tossing once halfway through.

For the Hashweh: In a large saucepan, heat 2 tablespoons oil and/or ghee over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and just beginning to turn golden, 5 to 7 minutes. Stir in cinnamon, coriander, allspice, cardamom, and pepper and cook until fragrant, about 30 seconds. Stir in lamb or beef and cook, stirring occasionally and breaking up meat with a wooden spoon, until meat is evenly browned and no pink streaks remain, about 7 minutes.

Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes. Add stock and salt, stirring and scraping bottom of pan to loosen browned bits. Bring to a boil. Reduce heat to a simmer and cook, covered, over medium-low heat, until rice is tender, about 15 minutes. Let rice rest off-heat for about 10 minutes. Gently fluff with two forks or wooden spoons. Keep covered until ready to serve.

To Cook Cucumbers: While rice cooks, pat drained cucumbers dry with paper towels. In a large stainless steel skillet, heat 2 tablespoons ghee over medium-high heat until shimmering. Add half of the cucumbers and cook until first side is golden brown, about 4 minutes, lowering heat as needed to prevent smoking. Flip cucumbers and cook until second side is golden brown, about 4 minutes. Transfer to a small bowl. Repeat with remaining 2 tablespoons ghee and cucumbers. Gently stir in salt and cardamom to cucumbers in bowl. Loosely cover cucumbers with foil and set aside.

Add pine nuts to now-empty skillet and cook over medium heat, stirring often, until golden, 1 to 2 minutes; immediately transfer pine nuts and ghee to a small plate to prevent further darkening. Season with a pinch of salt; set aside.

For the Yogurt: While rice cooks, in a large bowl, whisk together yogurt, mint, garlic, lemon zest, lemon juice, and salt to combine. Refrigerate until ready to use.

To Serve: Divide hashweh among individual plates, top with cucumbers, pine nuts, along with some of the ghee, and yogurt sauce. Serve.