Lebanese Cuisine

Hashweh Rice Recipe- Lebanese Special

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Hashweh Rice Recipe- Lebanese Special

Lebanese Spiced Rice, also known as Hashweh, is a flavorful and aromatic dish commonly served as a side or main course in Lebanese cuisine. This rice is infused with a blend of spices like cinnamon, allspice, and cumin, giving it a warm, savory depth. It often includes sautéed onions, pine nuts, and ground meat (usually lamb or beef), making it a hearty and comforting dish. Hashweh is a perfect accompaniment to grilled meats, stews, or served on its own for a satisfying meal, showcasing the rich and aromatic flavors of Lebanese cooking.

  • 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:

1

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):

2

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:

3

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:

4

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.

5

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:

6

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:

7

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:

8
Once the rice is cooked, fluff it with a fork. Stir in the cooked ground meat and toasted pine nuts. Garnish with freshly chopped parsley before serving.

Recipe  Note:

Vegetarian Version : For a vegetarian Hashweh, simply skip the ground meat and use additional vegetables (such as mushrooms or carrots) or legumes like lentils for a heartier dish.

Spices : Adjust the quantity of cinnamon, allspice, and cumin based on your taste preferences. You can also experiment with adding a pinch of nutmeg or cardamom for a unique twist.

Rice : Basmati rice is traditional, but you can use any long-grain rice if needed. Be sure to rinse the rice thoroughly to prevent it from being too sticky.

Serving Suggestions : Hashweh pairs beautifully with grilled meats, chicken, or a side of yogurt. It’s also delicious with roasted vegetables.

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