Print

Include in print view:

Images Description Preparation Notes Ingredients Nutrition Facts

Text size:

Small Medium Large

Ingredients:

1X 2X 3X
Adjust Servings
1 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 Middle Eastern spices
1/2 teaspoon cinnamon
1/8 teaspoon freshly ground nutmeg
1 teaspoon hewajah (optional)
1 teaspoon salt
2 cups chicken broth or water
1/4 cup toasted pine nuts
1/4 cup almonds
1/4 cup chopped parsley

Preparation

1
Wash the rice and soak it in water for 15 minutes. Strain the rice and set it aside. In a medium-sized pot over medium heat, add one tablespoon of olive oil and one tablespoon of ghee. Once melted, add the chopped onion and cook until translucent, about 5 minutes
2
Add the ground meat to the pot and break it with a wooden spoon. Add the spices and mix well. Cook for about 5 minutes until the meat starts to brown. Add the rice to the pot and mix well to incorporate it with the meat. Let the rice absorb the liquid released from the meat.
3
In a small skillet, toast the pine nuts and almonds with one tablespoon of olive oil until caramelized. Set aside.
4
Add the chicken broth or water to the pot and bring it to a boil—season with salt. Once the liquid has reduced, lower the heat to a simmer and cover the pot with a tight lid. Cook for 20 minutes.
5
Turn off the heat and let the rice sit for 10 minutes before opening the lid. Add the toasted nuts to the pot and mix some with the rice. Sprinkle the remaining nuts on top of the rice and the chopped fresh parsley. Enjoy!

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.