Add the water, salt, and rice and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until the water is absorbed. Turn off the heat and leave the rice covered until you are ready to use it.

In a skillet on medium heat, sauté the chopped onion in the olive oil until soft and golden. Add the ground beef and cumin and cook, stirring, until the meat is browned. Add the tomatoes, chopped heard boiled eggs, chile pepper, and raisins and cook on medium-low heat, stirring occasionally, until most of the liquid is evaporated.

Add the chicken broth and simmer 5 to 10 minutes more, until the liquid has cooked down, but before it becomes dry. Remove from heat and season with salt and pepper to taste.

Grease a small glass bowl with butter. Fill the bowl 1/3 full with some of the rice. Add a layer of the ground beef filling, then cover the filling with more rice. Press rice firmly into the mold. Turn the bowl onto a serving platter or individual plate, and remove the bowl. Garnish with sprigs of parsley,