Lebanese Spiced Rice - Hashweh
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Servings
6 people
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Calories
279 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Lebanese Spiced Rice - Hashweh
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Easy hashweh rice which is Middle Eastern style rice with spiced meat and peas
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Ingredients
For the spiced meat:
- 2 teaspoon olive oil
- 2 small red onions, diced small
- 3 cloves garlic, crushed
- 500 g ground beef or lamb* 1 lb
- 1 teaspoon all spice or seven spices
- 1/2 teaspoon cinnamon powder
- 1/2-1 teaspoon salt
- 1/2 teaspoon Black pepper to taste
For the rice:
- 2 cups basmati rice
- 3.5 cups water
- 200 g frozen peas
- pinch salt, pepper, and seven spices/all spices
To garnish:
- toasted pine nuts and slivered almonds** See recipe notes
- fresh chopped parsley
Instructions
For the minced meat:
- In a large skillet over medium high heat, add the olive oil. Once hot, add the diced onions and cook for 3-4 minutes until softened, stirring continuously.
- Add the crushed garlic, and cook for a further minute or so, then add the minced lamb.
- Cook for a minute, breaking apart any clumps of meat with a wooden spoon, then add all the spices (seven spice or all spice, cinnamon, salt and black pepper). Continue cooking, a good 6-8 minutes until lamb is all cooked through and brown with no pink bits remaining. Keep stirring and breaking apart clumps of meat through out- you can even use a potato masher to break the meat apart a little.
- If desired, drain any extra fat. Taste the mince and adjust for seasoning.
For the rice:
- Soak the basmati rice for 15-20 minutes, then drain and rinse with water until water runs clear.
- To a large saucepan, add the minced meat (I don't always use all of it, I usually use around 300 grams or so), plus the drained basmati rice, the frozen peas, and 3.5 cups of water. Sprinkle with a big pinch of salt, pepper, and some additional all spice or seven spices. Stir to combine.
- Bring the contents of the saucepan to a boil, uncovered, then cover with a tight fitting lid, reduce heat to a low simmer, and simmer for 20 minutes or until water is all absorbed. Remove pan from heat but let it sit covered for an additional 10 minutes, then uncover and fluff with a fork.
- Garnish with toasted pine nuts/almonds (See notes) and chopped parsley, if desired
Notes
- For the full recipe post on Middle Eastern spiced mince, click here.
- To toast the nuts: Start with the almonds, they take a little more time. Heat 1 tablespoon of olive oil over medium high heat in a skillet. Once oil is hot, add the almonds and stir constantly for 30 seconds or so, then add the pine nuts until they turn golden brown, stirring and watching constantly. Once golden brown remove IMMEDIATELY from the heat and place in a separate bowl to prevent further browning. Cool.
- Storing Leftovers: Leftover rice can be refrigerated tightly covered and stored for 3-4 days. You can prepare the cooked meat mixture 1-2 days in advance, storing it in the fridge. You can also cook the spiced minced meat and freeze it for up to 3-4 months.
Nutrition Information
Show Details
Calories
279kcal
(14%)
Carbohydrates
19g
(6%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
283mg
(12%)
Potassium
336mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
3166IU
(63%)
Vitamin C
4mg
(4%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 283mg | 12% |
| Potassium | 336mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3166IU | 63% |
| Vitamin C | 4mg | 4% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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