Lebanese Hashweh Rice is more than just a dish—it’s a celebration of family, heritage, and comfort. The word hashweh literally means “stuffing” in Arabic, and this fragrant rice is often used to fill vegetables, poultry, or served as a hearty side on its own.
Made with long-grain rice, ground meat (usually lamb or beef), warm spices like cinnamon and allspice, and topped with toasted nuts, it embodies the rich flavors of Middle Eastern cuisine.
Lebanese Hashweh Rice
Yield: 4–5 Portions
INGREDIENTS
For the Rice:
- Basmati Rice – 2 cups
- Water or Chicken Stock – 3 cups
- Butter or Ghee – 3-tablespoon (tbsp)
- Salt – to taste
For the Hashweh (Meat Mixture):
- Minced Lamb or Beef – 300 g
- Onion (finely chopped) – 1 medium
- Garlic (minced) – 2 cloves
- Ground Allspice – 1 tsp
- Ground Cinnamon – ½ tsp
- Ground Black Pepper – ½ tsp
- Seven Spice (optional) – 1 tsp
- Salt – to taste
For Garnish:
- Pine Nuts – 3 tbsp
- Almonds (slivered) – 3 tbsp
- Parsley (chopped) – 2 tbsp
METHOD
- Wash basmati rice until the water runs clear. Soak for 20 minutes and drain.
- Heat 1 tbsp butter in a pot. Add rice and sauté for 1–2 minutes.
- Add chicken stock or water and salt. Cover and cook on low heat for about 15 minutes until rice is fluffy.
- In a separate pan, heat the remaining butter or ghee. Sauté chopped onion until soft.
- Add minced garlic and cook briefly. Add minced lamb or beef and cook until browned.
- Season with all-spice, cinnamon, black pepper, seven spices, and salt. Cook 5–7 minutes until aromatic.
- Toast pine nuts and almonds in a little butter until golden.
- Spread rice on a serving platter, top with the meat mixture, and garnish with toasted nuts and chopped parsley.
