Lebanese Hashweh Rice Recipe

Why I’ll Love This Recipe

I love how this recipe is both simple and full of rich, comforting flavors. The perfectly seasoned meat blends beautifully with the fluffy rice, while the toasted nuts add a satisfying crunch. I also appreciate that it is versatile enough to serve as a side dish or as a filling for vegetables, poultry, or festive meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• long-grain rice
• ground beef or ground lamb
• onion, finely chopped
• butter or olive oil
• pine nuts
• slivered almonds
• ground cinnamon
• ground allspice
• black pepper
• salt
• chicken broth or beef broth
• fresh parsley, chopped for garnish

Directions

1. I rinse the rice thoroughly until the water runs clear, then let it drain.
2. I toast the pine nuts and slivered almonds in butter until golden, then set them aside.
3. I cook the onion in the same pan until softened.
4. I add the ground beef or lamb and cook until browned, breaking it into small pieces as it cooks.
5. I season the meat with cinnamon, allspice, salt, and black pepper, stirring well to coat everything evenly.
6. I add the drained rice and stir for a couple of minutes so it absorbs the flavors.
7. I pour in the broth and bring the mixture to a gentle boil.
8. I reduce the heat to low, cover the pan, and let the rice cook until tender and the liquid is absorbed.
9. I let the rice rest for about 10 minutes before fluffing it gently with a fork.
10. I garnish the finished dish with the toasted pine nuts, almonds, and fresh parsley before serving.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

I sometimes prepare this recipe with ground lamb for a richer, more traditional flavor. I also like adding toasted cashews or chopped pistachios along with the pine nuts for extra crunch. When I want additional sweetness, I mix in a handful of raisins or dried currants. For a vegetarian version, I replace the meat with sautéed mushrooms and lentils while keeping the same warm spices.

Storage/Reheating

I store leftover Lebanese Hashweh Rice in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual portions for up to 3 months. I reheat the rice gently on the stovetop or in the microwave with a splash of broth or water to restore its soft texture.

FAQs

Can I use basmati rice?

Yes. I often use basmati rice because its light, fluffy texture works beautifully with the seasoned meat and spices.

Is Hashweh traditionally made with beef or lamb?

Both are traditional. I choose ground beef for a milder flavor or ground lamb when I want a richer and more authentic taste.

Can I make Lebanese Hashweh Rice ahead of time?

Yes. I often prepare it in advance because it reheats well and the flavors continue to develop after resting.

What can I serve with Hashweh Rice?

I enjoy serving it with grilled chicken, lamb, beef kebabs, roasted vegetables, yogurt sauce, or a fresh Lebanese salad.

Can I make this recipe without nuts?

Yes. I can omit the pine nuts and almonds if needed, although I find they add a delicious crunch and are a classic part of the dish.

Conclusion

I love making Lebanese Hashweh Rice because it combines fluffy rice, warmly spiced meat, and crunchy toasted nuts into a comforting and flavorful dish. Whether I serve it alongside grilled meats, use it as a stuffing, or enjoy it as a satisfying meal on its own, this traditional Lebanese recipe always brings rich flavor and timeless appeal to the table.

Lebanese Hashweh Rice Recipe

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Lebanese Hashweh Rice is a fragrant Middle Eastern rice dish made with fluffy long-grain rice, seasoned ground meat, warm spices, and toasted nuts. It is a comforting and elegant side dish that pairs perfectly with grilled meats, roasted chicken, or fresh salads.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Stovetop
• Cuisine: Lebanese
• Diet: Halal

Ingredients

• Long-grain rice
• Ground beef or ground lamb
• Onion, finely chopped
• Butter or olive oil
• Pine nuts
• Slivered almonds
• Ground cinnamon
• Ground allspice
• Black pepper
• Salt
• Chicken broth or beef broth
• Fresh parsley, chopped, for garnish

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Instructions

1. Rinse the rice thoroughly until the water runs clear, then drain well.
2. Toast the pine nuts and slivered almonds in butter until golden brown, then set aside.
3. Cook the chopped onion in the same pan until softened.
4. Add the ground beef or lamb and cook until browned, breaking it into small pieces as it cooks.
5. Season the meat with cinnamon, allspice, salt, and black pepper, stirring well to coat evenly.
6. Add the drained rice and cook for 1 to 2 minutes, stirring to coat it with the seasonings.
7. Pour in the chicken or beef broth and bring to a gentle boil.
8. Reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed.
9. Let the rice rest for about 10 minutes, then fluff gently with a fork.
10. Garnish with the toasted pine nuts, slivered almonds, and chopped parsley before serving.

Notes

• Use basmati rice for an extra light and fluffy texture.
• Ground lamb provides a richer, more traditional flavor than ground beef.
• Add toasted cashews, pistachios, raisins, or dried currants for variation.
• For a vegetarian version, substitute the meat with sautéed mushrooms and lentils.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze individual portions for up to 3 months.
• Reheat with a splash of broth or water to restore moisture.

Nutrition

• Serving Size: 1 serving
• Calories: 390 kcal
• Sugar: 2 g
• Sodium: 520 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 17 g
• Cholesterol: 45 mg