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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.

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

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.

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