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The rice is perfectly cooked and flavored with ground lamb, spices, and toasted nuts, making it a flavorful and comforting dish.
Type of Cuisine:
Mediterranean
Prep Time: 5 minutes.
Cook Time: 30 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 1/2 cup long-grain white rice | |
| 2 tablespoons olive oil, divided | |
| 1 tablespoon Ghee or unsalted butter | |
| 1 cup chopped onion | |
| 1 lb ground lamb or beef | |
| 1/2 tablespoon of seven spices ( Middle Eastern) | |
| 1/2 teaspoon cinnamon | |
| 1/8 teaspoon freshly ground nutmeg ( a pinch) | |
| 1 teaspoon hewajah (optional) | |
| 1 teaspoon salt | |
| 2 1/4 cups chicken broth or water | |
| 1/4 cup toasted pine nuts | |
| 1/4 cup almonds | |
| 1/4 cup chopped parsley |
Preparation
1
Prepare the Rice and Onions:
Start by washing the rice thoroughly and soaking it in water for 15 minutes. Strain the rice and set it aside. In a medium-sized pot over medium heat, combine 1 tablespoon of olive oil and 1 tablespoon of ghee. Once the ghee has melted, add the chopped onion and sauté until translucent, about 5 minutes.
2
Cook the Meat and Combine with Rice:
Add the ground meat to the pot, breaking it apart with a wooden spoon. Stir in the spices and mix thoroughly. Cook for about 5 minutes, allowing the meat to brown slightly. Next, add the rice to the pot and mix well, ensuring it is fully incorporated with the meat. Let the rice absorb the flavorful juices released by the meat.
3
Toast the Nuts:
Heat 1 tablespoon of olive oil over medium heat in a small skillet. Add the pine nuts and almonds, toasting them until golden and caramelized. Be sure to stir frequently to prevent burning. Once toasted, set them aside.
4
Add Broth and Cook the Rice:
Pour the chicken broth or water into the pot and bring to a boil—season with salt to taste. Once the liquid has slightly reduced, lower the heat to a simmer and cover the pot with a tight-fitting lid. Allow the rice to cook for 20 minutes, absorbing all the flavorful broth.
5
Rest and Garnish:
Turn off the heat and let the rice sit for 10 minutes with the lid on. This resting time allows the rice to finish steaming and enhances its texture. After 10 minutes, add the toasted nuts to the pot, mixing some into the rice. Sprinkle the remaining nuts on top, along with freshly chopped parsley.
Serve and enjoy your flavorful Lebanese Hashweh Rice!
Recipe Tips & Suggestions
The best storage and reheating methods for hashweh rice:
To store leftover hashweh rice, transfer it to an airtight container and refrigerate it as soon as possible. The rice will be stored in the refrigerator for up to four days. When you're ready to reheat the rice, it's best to do so in a covered dish in the oven or microwave. Add a splash of water or broth to the rice to keep it from drying as it reheats. Be sure to stir the rice occasionally to ensure even heating. Once the rice is hot all the way through, it's ready to serve. Avoid reheating hashweh rice more than once, as this can increase the risk of foodborne illness.