Hashweh - Lebanese Ground Beef and Rice
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
6 people
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Calories
553 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Lebanese, Arabian
Hashweh - Lebanese Ground Beef and Rice
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Hashweh is a comforting Lebanese dish made with seasoned ground beef, fluffy rice, and toasted pine nuts.
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Ingredients
- 500 g ground beef
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- 30 g pine nuts
- 30 g currants
- 150 g frozen peas
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cinnamon powder
- ¼ teaspoon allspice
- 400 g basmati rice
- 600 ml water
- 1 tablespoon chopped parsley
Instructions
- Start by heating a small amount of butter or olive oil in a pan. Add the nuts and toast them until they are golden brown and fragrant. Set them aside for later.
- Place a large pot over medium heat. Add the ground beef and break it apart with a spatula. Cook for 5-7 minutes until browned.
- Add olive oil and chopped onions, then sauté for a few minutes until the onions turn translucent.
- Stir in the currants, cinnamon, allspice, salt, and freshly ground black pepper. Mix well to coat the meat evenly, letting the spices infuse into the dish.
- Rinse the rice under cold water until the water runs clear. Add the rice and peas to the pot with the meat and stir to combine.
- Pour in the water, bring it to a gentle simmer, then cover and cook for 20-25 minutes, until the rice is tender and all the liquid is absorbed.
- Once the rice is fully cooked let it rest for 15 minutes, and then gently fluff it with a fork.
- Garnish with the toasted nuts and fresh parsley. Serve warm with a side of yogurt or a fresh salad.
Equipments used:
Notes
- Rinse the rice to remove excess starch and help keep the grains separate.
- Keep an eye on pine nuts while toasting to prevent burning, as they toast quickly.
- I prefer basmati rice for this recipe. You can also use Jasmine rice or Baldo rice if you prefer. The water amount may need adjusting depending on the type of rice.
- After cooking, let the rice sit covered for 15 minutes before fluffing to help absorb any remaining steam.
Nutrition Information
Show Details
Calories
553kcal
(28%)
Carbohydrates
64g
(21%)
Protein
22g
(44%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
59mg
(20%)
Sodium
457mg
(19%)
Potassium
467mg
(13%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
255IU
(5%)
Vitamin C
13mg
(14%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 64g | 21% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 457mg | 19% |
| Potassium | 467mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 13mg | 14% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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