Description
Lebanese Hashweh is a flavorful spiced rice dish cooked with ground beef or lamb, infused with aromatic spices like cinnamon, allspice, cumin, and nutmeg, and topped with toasted pine nuts and slivered almonds for a delightful crunch. This traditional Middle Eastern recipe is perfect as a hearty main or side dish and takes only 30 minutes to prepare.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1/2 onion, diced
- 3 garlic cloves, finely chopped
- 1 pound ground beef (or lamb)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 2 cups basmati rice
- 4 cups chicken broth
- 1/3 cup toasted pine nuts and slivered almonds
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the Oil: Warm 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat to prepare for sautéing the vegetables and meat.
- Sauté Onion: Add the diced onion to the pot and cook until translucent, about 4–5 minutes, stirring occasionally to prevent burning.
- Cook Ground Meat: Add the ground beef and finely chopped garlic. Break up the meat with a spoon and cook until browned and fully cooked through.
- Add Spices: Stir in ground cinnamon, allspice, cumin, nutmeg, salt, and pepper. Cook the spiced meat mixture for 1–2 minutes to fully release the flavors of the spices.
- Toast Rice: Add the basmati rice to the pot and stir well to coat the grains with the meat and spices, toasting lightly for about 2 minutes for enhanced flavor.
- Add Broth and Boil: Pour in 4 cups of chicken broth and stir everything together. Bring the mixture to a rolling boil over high heat.
- Simmer: Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer undisturbed for 20 minutes to cook the rice perfectly.
- Rest the Rice: After cooking, remove the pot from heat and keep it covered for 5 minutes to allow the rice to steam and settle.
- Fluff Rice: Use a fork to gently fluff the rice, separating the grains for a light and airy texture.
- Garnish and Serve: Transfer the rice mixture to a serving platter and sprinkle with the toasted pine nuts, slivered almonds, and chopped fresh parsley for a beautiful and delicious finish.
Notes
- For a vegetarian version, substitute ground beef with sautéed mushrooms or lentils.
- Make sure not to lift the lid during simmering to preserve steam and ensure perfectly cooked rice.
- To toast the nuts, place pine nuts and almonds in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- This dish pairs well with a side of fresh cucumber-tomato salad or yogurt for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Lebanese
Keywords: Lebanese Hashweh, Spiced Rice, Ground Meat with Rice, Middle Eastern Rice Dish, Basmati Rice with Meat and Nuts
