Lebanese Spiced Rice - Hashweh
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
Hashweh uses finely diced onions and crushed garlic sautéed with ground beef or lamb seasoned with a blend of Middle Eastern spices including allspice, cinnamon, and seven spices. After fully cooking the meat until browned, it combines with soaked basmati rice and peas cooked in water until tender. The inclusion of toasted slivered almonds and pine nuts contributes a crunchy contrast and nutty aroma.
The cooking method emphasizes breaking the meat into small pieces for even seasoning distribution and a uniform texture. The rice soaks briefly before cooking to achieve a light, fluffy grain. The subtle spices and mix of textures give Hashweh its signature character, making it suitable as a staple side dish or a light main course.
Toast nuts carefully by stirring constantly and removing immediately to prevent burning. You can store cooked rice tightly covered in the refrigerator for 3-4 days and freeze cooked spiced meat for several months, enabling easy meal planning and leftovers management.
Ingredients
For the spiced meat:
- 2 teaspoon olive oil
- 2 red onion small, diced small
- 3 garlic cloves, crushed
- 500 g ground beef 1 lb, or lamb
- 1 teaspoon allspice 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 peas frozen
- pinch salt all spices
- pinch black pepper
- pinch seven spices
To garnish:
- pine nuts See recipe notes, toasted
- slivered almonds See recipe notes, toasted
- parsley fresh chopped
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
- Toast almonds and pine nuts over medium-high heat, stirring constantly, and remove promptly to avoid burning.
- Store leftover rice refrigerated, tightly covered, for up to 4 days.
- Cooked spiced minced meat keeps in the refrigerator for 1-2 days and freezes well up to 3-4 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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