This Lebanese Hashweh rice is a hearty one pot meal where rice is cooked with ground meat and plenty of warm Middle Eastern spices.
Top it up with fresh parsley and a variety of nuts, and you have a totally company worthy dish that can serve as an entrée or a side.
If you’ve never tried hashweh before, it’s definitely time to welcome these flavors into your kitchen…
We love one-dish rice dinners. They’re hearty, delicious, and save on cleanup. Some of our favorites are Chicken Jollof Rice, Mexican Casserole and Thai Basil Fried Rice.
Now this hashweh is a similar dish to our Cajun Dirty Rice, but with a totally different flavor profile.
And not only is it delicious, but it’s super quick and easy. Win, win!
What is Hashweh?
Hashweh is a Lebanese pilaf, where rice is cooked with ground meat (generally beef or lamb) and a variety of aromatic spices. Some varieties also include vegetables.
The name translates to “stuffing”, and it is often used as a filling for veggies like eggplant and zucchini, as well as some types of savory pastries.
We love it as a standalone dish topped with a variety of toasted nuts, and sometimes raisins. But hashweh can also be a side dish, or appetizer to be scooped up with pita bread.
Why We Love this Lebanese Rice Recipe
- It can be an easy 30 minute dinner for busy weeknights.
- With it’s unique flavors and pretty presentation, hashweh is a great company dish.
- You can customize it with different toppings like nuts and dried fruits.
- It’s great as leftovers, so makes a perfect meal prep option.
- It tastes delicious!
Ingredients for Lebanese Hashweh
- Olive oil
- Aromatics – Onion and garlic.
- Ground beef or ground lamb
- Spices – Cinnamon, allspice, cumin, nutmeg, salt and pepper.
- Rice – Preferably basmati or jasmine.
- Chicken stock
- Garnishes – Toasted pine nuts, slivered almonds, pistachios, parsley.
Lebanese Hashweh Recipe
1. Soften the onion: Heat the olive oil in a large pot or dutch oven over medium high heat. Add chopped onion and cook till it becomes translucent.
2. Brown the meat: Add the ground beef or lamb along with garlic and spices. Cook, stirring occasionally, until the meat is browned. Stir in the rice and cook for a couple of minutes.
3. Cook the hashweh: Add chicken stock and stir well. Cover the pot, reduce heat to low, and cook undisturbed for 20 minutes.
4. Garnish and serve: While the rice is cooking, lightly toast the pine nuts, almonds and pistachios in a ungreased skillet. Top the hashweh with nuts and chopped parsley.
What to Serve with Hashweh
If serving hashweh as the main course, our Balela Salad is a great side. It’s a very tasty Middle Eastern salad.
If you want your hashweh to be a side dish, it pairs well with Chicken Shawarma or Kofta Kebabs.
And there is always the option to use it as a stuffing for your favorite veggies. Eggplant, zucchini, bell peppers or tomatoes are some top contenders.
Leftovers and Storage
Leftover hashweh stores extremely well. You can refrigerate it in an airtight container for 4-5 days.
You can also freeze it for up to three months. First, cool it completely. Then, store in freezer bags, making sure to squeeze out as much air as possible to prevent freezer burn. Thaw in the fridge overnight before using.
You can reheat it either in the microwave or on the stovetop. You may wish to add a little extra water while reheating.
Give your rice an exotic and aromatic makeover, and cook this Lebanese hashweh in your kitchen. The combination of flavors and textures come together beautifully in this easy Middle Eastern pilaf.
Lebanese Hashweh, on our Gypsy Plate… enjoy!
Try these other great rice dishes!
Cilantro Lime Rice
Jamaican Rice and Peas
Green Rice Casserole
Red Beans and Rice
Hawaiian Fried Rice
Arroz con Gandules
Saffron Rice
Hashweh
Lebanese Hashweh is a beautifully seasoned rice and ground meat dish that can serve as an easy 30 minute main dish, or tasty side.
Ingredients
- 2 Tbsp olive oil
- 1/2 onion, diced
- 3 garlic cloves, finely chopped
- 1lb ground beef
- 1.5 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp cumin
- 1/4 tsp nutmeg
- salt, to taste
- pepper, to taste
- 2 cups basmati rice
- 4 cups chicken stock
Instructions
- Heat the olive oil in a large pot or dutch oven over medium high heat. Add chopped onion and cook till it becomes translucent.
- Add the ground beef or lamb along with garlic and spices. Cook, stirring occasionally, until the meat is browned.
- Stir in rice and cook for a couple of minute. Add chicken stock and stir well. Cover the pot, reduce heat to low, and cook undisturbed for 20 minutes.
- Garnish with toasted nuts and parsley. Serve immediately.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 381Total Fat 20gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 11gCholesterol 72mgSodium 396mgCarbohydrates 23gFiber 1gSugar 3gProtein 26g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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