hashweh rice pilaf

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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