hashweh rice

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 rice is delicious Middle Eastern rice with ground beef and vegetables. Seasoned with warm spices and cooked to fluffy perfection, it's the perfect complete meal in one pot! 

Hashweh Rice (Arabic Keema Rice with ground beef)

beef

onions (finely diced)

vegetable oil

frozen peas and carrots

allspice

cinnamon

salt

black pepper

white basmati rice

water

almonds

Start by dicing the onions finely

To a non-stick pan (preferably), add the vegetable oil and the onions and cook on medium heat for 5 minutes until onions are softened slightly

Add the ground beef and break it down using a wooden spoon. Cook it on medium heat for 7-10 minutes until browned and the juices it released start to dry up

Add all the spices along with the frozen vegetables. Stir to combine and continue to cook for 5-7 minutes until the mixture looks dry and not much moisture is left

Wash the basmati rice several times until the water runs clear and drain it well

Add the rice to the pot along with the water. Mix well to combine and ensure the water covers all of the rice mixture completely

Turn the heat to medium high and allow the mixture to start bubbling - this should take only a few minutes. As soon as it starts to bubble, cover immediately and decrease the heat to low

Leave the rice to cook undisturbed for 20 minutes

Meanwhile, toast the almonds in a pan with 1/2 tablespoon of oil until golden brown. Once they're done, add the raisins in there to warm them through. Chop your parsley if using.

After 20 minutes, turn off the heat and leave the pot covered for a further 10 minutes

Open the pot and fluff the rice with a fork then serve with the garnish on top

I made this recipe as I’m feeding 6 people from ages 4- 70 and it was a hit all around. I have never managed to successfully make rice till today. 10/10 recipe!

So delicious and perfect, I followed the instructions exactly and the whole family loved it. Made it three times so far

Hi Amina.. writing in from Singapore. I made this recipe this morning... and it turned out lip-smacking good. 
I added a little garlic to the mix (fried right after the onion)... and then since I had no parsley, topped up the rice with chopped coriander and fresh mint leaves. And it's just amazingly taste. 
While I wasnt sure of adding the amount of cinnamon mentioned into the beef, (I went with half the recommended)... but added more to the rice before the cook. 
Amazingly tasty.. .thank you so much.

A great and authentic recipe, my Syrian husband absolutely loves it. I topped it with mint instead of parsley. This is also a perfect dinner for a toddler!

We loved this! I have made it twice!

You have helped me to explore more recipes and introduce new dishes to my family that we never tried before. Thank you!!

I was pleasantly surprised by this dish. It turned out so delicious and was so quick and easy! We loved it so much!

Love it, a family favorite that is so easy and delicious!

My daughter is 3 and she went back for 3 bowls of this, also asked why I didn’t cook it again the next day! 😋

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Loaded Lebanese Rice: Hashweh

Hashweh Rice (Arabic Keema Rice wit...

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