Description
A traditional Lebanese dish of spiced ground beef and rice, cooked in ghee and topped with toasted pine nuts and parsley.
Ingredients
Scale
- 350g (¾ lb) lean ground beef or lamb
- 300g (1½ cups) basmati rice, rinsed
- 3 tablespoons ghee
- 1 medium onion, finely diced
- 3 cloves garlic, finely minced
- 1½ teaspoons ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- 1 teaspoon fine salt
- 600ml (2½ cups) chicken or beef stock
- 50g (⅓ cup) pine nuts, toasted
- 30g (¼ cup) slivered almonds (optional)
- Large handful flat-leaf parsley, finely chopped
- 2 tablespoons raisins (optional)
Instructions
- Toast the pine nuts in 1 tablespoon of ghee over medium heat for 2–3 minutes until golden. Remove and set aside.
- Cook the onion in the same pot with the remaining 2 tablespoons of ghee for 8–10 minutes until golden.
- Brown the ground meat with the onion, cooking for 6–8 minutes until completely cooked through.
- Bloom the spices by adding allspice, cinnamon, black pepper, and nutmeg to the meat for 60 seconds.
- Add the rinsed rice to the pot and cook for 2 minutes until slightly toasted.
- Pour in the stock, add salt, and bring to a boil. Cover and reduce heat, cooking for 18-20 minutes.
- Rest for 10 minutes, then fluff the rice with a fork.
- Serve garnished with toasted pine nuts, almonds, and parsley.
Notes
Use fresh spices for the best flavor. Hashweh can also be used as a stuffing for various dishes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg