hashweh

This Lebanese rice pilaf called hashweh is not your ordinary rice. Loaded with lean ground beef, toasted nuts, raisins. Seasoned to perfection! See step-by-step photos below the recipe

Loaded Lebanese Rice: Hashweh

rice

Olive oil

red onion, finely chopped

lb beef lamb

tsp ground allspice, divided

tsp minced garlic

tsp ground cloves, divided

tsp ground cinnamon, divided

salt and pepper

parsley

pine nuts, toasted

raisins

Soak the rice in cold water for 15 minutes or until you are easily able to break one grain of rice between your thumb and index fingers. When ready, drain well.

Meanwhile, heat 1 tbsp of olive oil in a heavy cooking pot. Add chopped red onions, cook on medium-high heat briefly, then add the ground beef.  Season the meat mixture with 1 1/4 tsp allspice, minced garlic, 1/2 tsp ground cloves, 1/2 tsp ground cinnamon, salt and pepper. Toss together to combine. Cook until the meat is fully browned (8-10 minutes). Drain.

Top the meat with rice. Season the rice with a little salt and the remainder of the allspice, ground cloves and cinnamon. Add 2 1/2 cups of water and 1 tbsp of olive oil to cover the rice.

Turn heat to high and bring the liquid to a rolling boil. Let boil until the liquid has significantly reduced (see picture below).

Now turn heat to low and cover; let cook for 20 minutes or until moisture has completely been absorbed and the rice is no longer hard nor sticky. Remove from heat and set aside for 10 minutes.

Uncover the rice pot and place a large round serving platter on the opening of the rice pot. Carefully flip the pot contents onto the platter so that the meat layer now tops the rice.

Garnish with parsley, toasted pine nuts, almonds and raisins. Enjoy.

Love this so much!  My husband is Armenian and I’m Greek, it reminded us both of dishes our mothers made.

This is really good. I made it with ground lamb and substituted fresh mint instead of the parsley for more flavor. Thanks for the recipe!

My husband is Lebanese and makes a version of this with diced stewed tomatoes and chicken.  I prefer that the raisins and toasted slivered almonds be heated and stirred into the dish a bit to release the flavors (hence the reason I love reheating leftovers of this dish on the stove, not the microwave) but he is used to just putting those on top at the time of serving as you do.  Delicious dish all around!

Hello Suzy, thank you for re-posting this wonderful recipe. Last year I "loaned" it to someone to copy, it was never returned.  Two years ago I made this  with finely minced leftover dark meat turkey, it was perfect. As this was the last of the leftovers, until carcass soup, I also served gravy and  on  cranberry relish on side.  I made this for a visiting relative who now watches you, too! Thank You again!   Happy &amp; Healthy Hollydaze!raf

Thank you! In the end I used the universal long-grain rice (not basmati), used little over 1.5 cups of water per 1 cup of rice and it came out perfectly cooked. Both me and my wife loved it :)

LOVE your recipes Suzy! We have tried many of them and thoroughly enjoy every one. Thank you so much!

Made this with quinoa. Followed the recipe to a t even with subbing rice for quinoa. Came out nearly perfect. Would add a teeny bit more salt during the cooking. Otherwise, absolutely delicious and something I would make again and again.

https://content.jwplatform.com/videos/cK6HPxzJ.mp4

Hashweh, loaded Lebanese rice with spiced ground meat, raisins and nuts

Lebanese Rice: Hashweh 

Hashweh is a Lebanese staple where aromatic spiced ground beef or lamb is cooked with pine nuts and often mixed with rice vermicelli pilaf.

Lebanese Hashweh Recipe

ghee (or butter)

vermicelli pasta (broken in 2 inch pieces)

basmati rice (uncooked)

tsp kosher salt

tsp black pepper

cinnamon

boiling water (or chicken stock)

parsley (minced)

tbsp ghee (or butter (divided))

pine nuts

onion

beef

tbsp Lebanese 7 Spice

parsley (minced for garnish)

lemon

basmati rice

Black pepper

It has a rich onion taste and is fit for food dishes like French onion soup. Yellow onions are typically available throughout the year. This onion is higher in sulphur than the white onion, which gives it a stronger, more complex flavour. A dozen varieties of yellow onion are grown, following the time of year....

yellow onion

Place the raw rice in a fine mesh strainer and rinse thoroughly until water runs clear. Set aside.

In a large, deep pan melt the ghee (or butter) over medium heat. Add the broken vermicelli pasta and brown, stirring often, until the vermicelli is a deep golden brown color. Keep stirring as it cooks to prevent it from burning.

Add rinsed rice, salt, pepper and cinnamon to the pan and combine with the vermicelli. Toast the rice for 2-3 minutes, stirring often.

Carefully pour boiling water into the pan and stir. Bring to a boil, then reduce heat to low and cover pan with a lid. Cook for 15 minutes, then fluff with fork.

Rice

Meanwhile, in a deep skillet melt 1 tablespoon ghee (or butter) over medium heat and saute the pine nuts until you smell a nutty aroma and the nuts are a rich golden brown color. Set aside.

In same pan, melt remaining tablespoon ghee (or butter) over medium heat. Add the onion and sauté for 4-5 minutes.

Add ground beef (or lamb), Lebanese 7 spice, kosher salt and black pepper. Cook 8-10 minutes until meat is browned, stirring with spoon to break up meat. Stir in toasted pine nuts and set aside.

Hashweh

To serve, either spoon hashweh on top of fluffed rice pilaf mounded on a platter (as pictured) or combine both the hashweh and the rice pilaf together. Garnish with the fresh minced parsley and serve with lemon wedges.

Assembly

This was really good! My first attempt at Lebanese cuisine (and using Fenugreek) and we loved it. Only gave this 4 stars because it was extremely salty. I saw another comment on this but didn't really pay attention because everyone likes a different salt level and my family cooks with salt a lot - but this was too much, even for us! The second time I made it I made the 7 Spice mix without the salt and then I felt I had more control over the salt level, adding as much as I wanted separate from the spice mix. Very tasty, very easy, you won't be disappointed :)

This was delicious. I’ve made it twice and absolutely love it as does my family. The only thing is the saltiness. I wish I had remembered that the second time I made it. Off the charts salty. I’ll make it again though and hopefully remember to not add all the called for salt.

On a side note, all the pop ups on the website were frustrating. They make it hard to access the recipe. I’m tempted to add the website to my collection of recipes in OneNote so that I don’t have to come back to the site and deal with the pop ups.

.  I’m cooking for fourth time this evening and it’s a personal favourite now!  Full of flavour and an easy, comforting dish.  Very nice, I highly recommend x

I’ve never had Lebanese food before and I’m glad this was my introduction to it. This was fantastic. It was so flavorful. I used brown jasmine rice since that’s what I had on hand and it wasn’t a loose rice like your pictures make yours appear but it was still delicious. The squeeze of lemon really put it over the top. I’ll definitely make this again.

I would have loved this dish if it weren't  excessively salty. The salt in the 7 spice mixture would be more than enough on its own.

Delicious recipe that I will make again and again. Than you!

will be making this soon can i use mushrooms and vegan butter as am a vegan i never had lebanese food before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

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Loaded Lebanese Rice: Hashweh

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