Print

Hashweh (Spiced Rice with Ground Beef) Recipe

Print Recipe

★★★★★

4.6 from 633 reviews

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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/hashweh-spiced-rice-with-ground-beef-recipe/