Description
A fragrant Lebanese rice pilaf known as hashweh, loaded with lean ground beef or lamb, toasted nuts, and sweet raisins, seasoned with warm Middle Eastern spices.
Ingredients
Scale
- 1 1/2 cups medium grain rice
- 2 tbsp olive oil, divided
- 1 small red onion, finely chopped
- 1 lb lean ground beef or lean ground lamb
- 1 3/4 tsp ground allspice, divided
- 1/2 tsp minced garlic
- 3/4 tsp ground cloves, divided
- 3/4 tsp ground cinnamon, divided
- salt and pepper, to taste
- 1/2 cup fresh parsley leaves, roughly chopped
- 1/3 to 1/2 cup pine nuts, toasted
- 1/3 to 1/2 cup slivered almonds, toasted
- 1/2 cup dark raisins
Instructions
- Soak: Soak the rice in cold water for 15 minutes or until you are easily able to break one grain of rice between your thumb and index fingers, then drain well.
- Brown Meat: Heat 1 tbsp of olive oil in a heavy cooking pot. Add chopped red onions, cook on medium-high heat briefly, then add the ground beef. Season the meat mixture with 1 1/4 tsp allspice, minced garlic, 1/2 tsp ground cloves, 1/2 tsp ground cinnamon, salt and pepper. Cook until the meat is fully browned (8-10 minutes) and drain.
- Combine: Top the meat with rice. Season the rice with a little salt and the remainder of the allspice, ground cloves and cinnamon. Add 2 1/2 cups of water and 1 tbsp of olive oil to cover the rice.
- Boil: Turn heat to high and bring the liquid to a rolling boil. Let boil until the liquid has significantly reduced.
- Simmer: Turn heat to low and cover; let cook for 20 minutes or until moisture has completely been absorbed and the rice is no longer hard nor sticky. Remove from heat and set aside for 10 minutes.
- Plate: Uncover the rice pot and place a large round serving platter on the opening of the rice pot. Carefully flip the pot contents onto the platter so that the meat layer now tops the rice.
- Garnish: Garnish with parsley, toasted pine nuts, almonds and raisins.
Notes
Rinse and soak the rice well before cooking to ensure it is not sticky and cooks evenly. After cooking, leave the pot covered and undisturbed for a few minutes before serving to optimize texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side dish/entree
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 10 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg
Keywords: hashweh, lebanese rice, rice pilaf, middle eastern rice, beef and rice, side dish