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Pot of Lebanese rice hashweh with toasted nuts and parsley on top

Lebanese Rice - Hashweh

Farah Abumaizar
Easy hashweh rice which is Middle Eastern style rice with spiced meat and peas
5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Middle Eastern
Servings 4 people
Calories 246 kcal

Ingredients
  

For the spiced meat:

  • 2 tsp olive oil
  • 2 small red onions, diced small
  • 3 cloves garlic, crushed
  • 500 g ground beef or lamb* 1 lb
  • 1 tsp all spice or seven spices
  • 1/2 tsp cinnamon powder
  • 1/2-1 tsp salt
  • 1/2 tsp black pepper to taste

For the rice:

  • 2 cups basmati rice
  • 3.5 cups water
  • 200 g frozen peas
  • pinch salt, pepper, and seven spices/all spices

To garnish:

  • toasted pine nuts and slivered almonds** See recipe notes
  • fresh chopped parsley

Instructions
 

For the minced meat:

  • In a large skillet over medium high heat, add the olive oil. Once hot, add the diced onions and cook for 3-4 minutes until softened, stirring continuously.
  • Add the crushed garlic, and cook for a further minute or so, then add the minced lamb.
  • Cook for a minute, breaking apart any clumps of meat with a wooden spoon, then add all the spices (seven spice or all spice, cinnamon, salt and black pepper). Continue cooking, a good 6-8 minutes until lamb is all cooked through and brown with no pink bits remaining. Keep stirring and breaking apart clumps of meat through out- you can even use a potato masher to break the meat apart a little.
  • If desired, drain any extra fat. Taste the mince and adjust for seasoning.

For the rice:

  • Soak the basmati rice for 15-20 minutes, then drain and rinse with water until water runs clear.
  • To a large saucepan, add the minced meat (I don't always use all of it, I usually use around 300 grams or so), plus the drained basmati rice, the frozen peas, and 3.5 cups of water. Sprinkle with a big pinch of salt, pepper, and some additional all spice or seven spices. Stir to combine.
  • Bring the contents of the saucepan to a boil, uncovered, then cover with a tight fitting lid, reduce heat to a low simmer, and simmer for 20 minutes or until water is all absorbed. Remove pan from heat but let it sit covered for an additional 10 minutes, then uncover and fluff with a fork.
  • Garnish with toasted pine nuts/almonds (See notes) and chopped parsley, if desired

Notes

*For the full recipe post on Middle Eastern spiced mince, click here.
**To toast the nuts:
Start with the almonds, they take a little more time. Heat 1 tbsp of olive oil over medium high heat in a skillet. Once oil is hot, add the almonds and stir constantly for 30 seconds or so, then add the pine nuts until they turn golden brown, stirring and watching constantly. Once golden brown remove IMMEDIATELY from the heat and place in a separate bowl to prevent further browning. Cool.
Keyword rice, middle eastern