Hashweh Rice Recipe- Lebanese Special
Lebanese cuisine delivers something truly special with Hashweh Rice, a fragrant and comforting dish that brings warmth and flavor to any meal. This aromatic rice is infused with spices like cinnamon, allspice, and cumin, mixed with sautéed onions, toasty pine nuts, and optional ground lamb or beef for richness. Using long-grain or basmati rice ensures a light, fluffy texture, while cooking in broth enhances the savory depth. Whether as a side with grilled meats or served on its own, Hashweh Rice offers an authentic taste of Lebanon in every bite.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Hasweh Rice Recipe Ingredients :
- 1 1/2 cups basmati rice (or long-grain rice)
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 1/2 lb ground beef or lamb (optional for a vegetarian version)
- 1/4 cup pine nuts (or slivered almonds, if preferred)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 3 cups water or chicken broth
- Fresh parsley, chopped (for garnish)
Prepare the Rice:
Rinse the rice under cold water until the water runs clear. This helps remove excess starch, resulting in fluffy rice. Set aside.
Cook the Meat (Optional):
In a large pan, heat 1 tbsp olive oil or butter over medium heat. Add the ground meat and cook, breaking it apart with a spoon, until browned and fully cooked. Season with salt and pepper. Remove from the pan and set aside.
Toast the Pine Nuts:
In the same pan, add the pine nuts and toast them over medium heat, stirring occasionally, until golden brown (about 2-3 minutes). Remove and set aside with the cooked meat.
Cook the Onions and Spices:
In the same pan, add the remaining tablespoon of olive oil or butter. Add the chopped onion and sauté for about 5 minutes until soft and golden.
Add the cinnamon, allspice, and cumin to the onions and cook for another 1-2 minutes, stirring to release the spices’ aromas.
Cook the Rice:
Add the rinsed rice to the pan and stir to coat it with the spiced onion mixture. Let it cook for 2-3 minutes, stirring occasionally.
Simmer:
Pour in the water (or chicken broth) and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Combine and Garnish:
Recipe Note:
Meat-free Alternative: Skip the ground meat to make a vegetarian version; you can add mushrooms or lentils for extra texture and protein.
Spice Tweaks: Adjust the amounts of cinnamon, allspice, or cumin depending on your taste—adding a pinch of nutmeg or cardamom gives a unique twist.
Rice Type & Rinsing: Basmati is ideal, but long-grain rice works too. Rinse thoroughly to remove excess starch so the rice cooks up fluffy.
Broth vs. Water: Using chicken or vegetable broth instead of water gives more flavor, especially if skipping the meat.
Serving Suggestions: Hashweh Rice pairs beautifully with grilled meats, roasted vegetables, or a side of yogurt for balance. Garnish with fresh parsley for a bright finish.
