Hashweh (Spiced Rice with Ground Beef) Recipe

Introduction

Hashweh is a fragrant Middle Eastern dish featuring spiced rice and tender ground beef. This flavorful and comforting meal combines aromatic spices with nuts for a satisfying texture and taste. Perfect for a family dinner or special occasion.

Ingredients

• 1½ cups Basmati rice
• 2 tbsp Olive oil
• 1 lb Lean ground beef
• 1 tsp Kosher salt
• ½ tsp Black pepper
• 1 Onion, finely chopped
• 1-2 Garlic cloves, finely minced
• 2 tsp Baharat spice blend (substitute with ¾ tsp cumin, ¾ tsp coriander, ½ tsp cinnamon)
• 2¼ cups Chicken broth
• 2 tbsp Butter
• 2 tbsp Pine nuts and slivered almonds
• Fresh parsley for garnish

Instructions

1. Step 1: Rinse the rice under cold water until it runs clear to remove excess starch. Drain thoroughly in a sieve set over a bowl.
2. Step 2: Heat olive oil in a large pot over medium-high heat. Add ground beef, kosher salt, and black pepper. Cook, stirring constantly, until beef is fully cooked and liquid evaporates, about 7-10 minutes.
3. Step 3: Add chopped onion, minced garlic, and Baharat spice blend to the beef. Sauté for 2-3 minutes until onions are translucent and spices are fragrant.
4. Step 4: Stir in the rinsed rice, coating it well with the spiced beef mixture.
5. Step 5: Pour in chicken broth and stir to distribute the rice evenly without clumps.
6. Step 6: Cover the pot with a tight-fitting lid and bring to a boil. Lower heat to the lowest setting and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
7. Step 7: While the rice cooks, melt butter in a small pan over medium heat. Fry pine nuts and slivered almonds for 1-2 minutes until golden, stirring frequently to prevent burning.
8. Step 8: Remove the pot from heat and let the rice rest, covered, for 5-10 minutes. Garnish with toasted nuts and chopped fresh parsley before serving.

Tips & Variations

• For a vegetarian version, substitute ground beef with sautéed mushrooms or lentils for a similar texture.
• Use homemade or store-bought Baharat spice blend to deepen flavors; alternatively, the cumin, coriander, and cinnamon mix works well.
• Toast the pine nuts and almonds carefully, as they can burn quickly and become bitter.
• Serve with a side of plain yogurt or a fresh cucumber salad for a balanced meal.

Storage

Store leftover Hashweh in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat with a splash of water to prevent drying out. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Basmati rice is preferred for its fragrance and texture, but long-grain white rice can be used as a substitute. Adjust cooking time accordingly, as some rice varieties may require more or less liquid.

What if I don’t have Baharat spice blend?

You can make a simple substitute by mixing ¾ teaspoon cumin, ¾ teaspoon coriander, and ½ teaspoon cinnamon. This combination will give a similar warm and aromatic flavor profile.

Hashweh (Spiced Rice with Ground Beef) Recipe

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Hashweh is a flavorful Middle Eastern spiced rice dish mixed with tender ground beef, aromatic spices, and toasted nuts. This hearty and comforting recipe combines fragrant basmati rice with a fragrant Baharat spice blend, sautéed onions, garlic, and is topped with crunchy pine nuts and almonds. Perfect as a main meal or side dish, Hashweh is easy to prepare on the stovetop and provides a fragrant and filling meal.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

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Rice and Broth

• 1½ cups Basmati rice
• 2¼ cups Chicken broth

Meat and Aromatics

• 2 tbsp Olive oil
• 1 lb Lean ground beef
• 1 tsp Kosher salt
• ½ tsp Black pepper
• 1 Onion, finely chopped
• 1–2 Garlic cloves, finely minced
• 2 tsp Baharat spice blend (or substitute with ¾ tsp cumin, ¾ tsp coriander, and ½ tsp cinnamon)

Nuts and Garnish

• 2 tbsp Butter
• 2 tbsp Pine nuts and slivered almonds
• Fresh parsley, chopped for garnish

Instructions

1. Rinse the Rice: Rinse 1½ cups of basmati rice under cold running water until the water runs clear. This removes the excess starch and prevents the rice from becoming sticky. Drain well in a sieve set over a bowl.
2. Sauté the Beef: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb lean ground beef, 1 tsp kosher salt, and ½ tsp black pepper. Cook the beef, stirring continuously with a wooden spoon to break up clumps and scrape bits from the pot, until it is fully cooked and most of the liquid has evaporated, about 7-10 minutes.
3. Add the Aromatics: Add 1 finely chopped onion, 1-2 minced garlic cloves, and 2 tsp Baharat spice blend to the cooked beef. Sauté for 2-3 minutes until the onions are softened and slightly translucent and the spices are fragrant but not burnt.
4. Add the Rice: Add the rinsed and drained basmati rice to the meat and spice mixture. Stir well to coat the rice evenly with the beef and spices.
5. Add the Broth: Pour in 2¼ cups chicken broth and stir gently to combine, ensuring no clumps of rice stick together.
6. Cook: Cover the pot tightly with a lid and bring to a boil. Once boiling, reduce heat to the lowest setting and simmer gently for 20-25 minutes until the rice is tender and the liquid is absorbed.
7. Fry the Nuts: While the rice cooks, melt 2 tbsp butter in a small pan over medium heat. Add 2 tbsp pine nuts and slivered almonds and fry them carefully for 1-2 minutes until golden and toasted. Be attentive as nuts can burn quickly.
8. Rest and Serve: Remove the pot from heat and let the rice rest covered for 5-10 minutes. Fluff the rice gently, then garnish with the toasted nuts and chopped fresh parsley. Serve warm.

Notes

• Rinsing the rice thoroughly is important to achieve fluffy, non-sticky rice.
• If you do not have Baharat spice blend, you can substitute it with a combination of cumin, coriander, and cinnamon as mentioned.
• Use a tight-fitting lid to ensure proper steaming of the rice.
• Be careful not to burn the pine nuts and almonds while toasting; watch them closely.
• Letting the rice rest after cooking helps the grains settle and enhances the texture.

Keywords: Hashweh, spiced rice, ground beef, Baharat, Middle Eastern rice dish, basmati rice, pine nuts, almonds