Hashweh Lebanese Rice

This Lebanese rice pilaf, Hashweh, is loaded with lean ground beef, toasted nuts, raisins, and perfectly seasoned with aromatic spices. A hearty, traditional dish your family will love.

Serves

6 | Calories per serving: 343 | Prep time: 20 minutes | Cooking time: 30 minutes

Ingredients

• 1 1/2 cups medium grain rice
• Olive oil
• 1 small red onion, finely chopped
• 1 lb lean ground beef or lean ground lamb
• 1 3/4 tsp ground allspice, divided
• 1/2 tsp minced garlic
• 3/4 tsp ground cloves, divided
• 3/4 tsp ground cinnamon, divided
• Salt and pepper, to taste
• 1/2 cup fresh parsley leaves, roughly chopped
• 1/3 to 1/2 cup pine nuts, toasted
• 1/3 to 1/2 cup slivered almonds, toasted
• 1/2 cup dark raisins

Method

1. Soak the rice in cold water for 15 minutes or until a grain can be broken easily. Drain well.
2. Heat 1 tbsp olive oil in a pot, cook onion briefly, then add ground beef. Season with 1 1/4 tsp allspice, garlic, 1/2 tsp cloves, 1/2 tsp cinnamon, salt, and pepper. Cook until meat is browned, 8-10 minutes. Drain.
3. Top meat with rice. Season rice with remaining allspice, cloves, and cinnamon. Add 2 1/2 cups water and 1 tbsp olive oil.
4. Bring liquid to a rolling boil until reduced.
5. Reduce heat to low, cover, and cook for 20 minutes until rice is tender. Remove from heat and let stand 10 minutes.
6. Flip the rice onto a serving platter so meat is on top.
7. Garnish with parsley, toasted pine nuts, almonds, and raisins. Serve warm.