Hashweh (Spiced Rice with Ground Beef)

5 from 2 votes

Hashweh (Spiced Rice with Ground Beef)

Hashweh (Spiced Rice with Ground Beef) is a one-pot dish that is comforting and delicious. It can be enjoyed on its own as a main dish or served as a side or base with roasted proteins and vegetables. It combines warm Middle Eastern spices with fragrant basmati rice and ground meat.

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Side Dish

Cuisine: Levantine, Middle Eastern

Servings: people

Author: Luay Ghafari

Cost: $10

Ingredients

1½ cups Basmati rice
2 tbsp Olive oil
1 lb Lean ground beef
1 tsp Kosher salt
½ tsp Black pepper
1 Onion (finely chopped)
1-2 Garlic cloves (finely minced)
2 tsp Baharat spice blend - Substitute with ¾ teaspoon cumin, ¾ teaspoon coriander, ½ teaspoon cinnamon
2¼ cups Chicken broth

Garnish

2 tbsp Butter
2 tbsp Pine nuts and slivered almonds
Fresh parsley

Instructions

Rinse the Rice. Start by rinsing 1½ cups Basmati rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky. Let it drain in a sieve set over a bowl.
Sautee the Beef. Place a large pot on medium high heat and add 2 tbsp Olive oil. When the oil heats up, add 1 lb Lean ground beef, 1 tsp Kosher salt and ½ tsp Black pepper. Cook until the beef is cooked through and most of the liquid has evaporated, about 7-10 minutes. Keep stirring with a wooden spoon throughout the process, scraping any bits that stick to the bottom of the pan.
Add the Aromatics. Add 1 Onion (finely chopped), 1-2 Garlic cloves (finely minced) and 2 tsp Baharat spice blend to the beef. Sautee to toast the spices and soften the onion, about 2-3 minutes. The onion should be slightly translucent but not fully cooked.
Add the Rice. Add the rinsed and drained rice to the seasoned meat mixture. Stir to coat.
Add the broth. Add 2¼ cups Chicken broth to the pot, stirring well to make sure there are no clumps of rice.
Cook. Place a tight-fitting lid on the pot and bring it to boil. As soon as the pot boils, turn the heat down to the lowest setting. Simmer for 20-25 minutes.
Fry the Nuts. While the rice steams, fry 2 tbsp Pine nuts and slivered almonds in a small pan with 2 tbsp Butter on medium heat. Be careful, the nuts will burn quickly. This shouldn’t take any longer then 1-2 minutes.
Rest and Serve. Let the rice rest off the heat for 10 5-10 minutes before serving. Garnish with chopped Fresh parsley and toasted pine nuts.

Notes

Refer to the recipe post above for detailed step-by-step photos.

Ingredient Notes:

Beef: I am using lean ground beef. You can use extra lean ground beef if you prefer to cut down on the fat content. You can also use ground chicken, ground lamb or ground turkey.
Spices: You will need the quintessential spice blend used in Middle Eastern cuisine, Baharat (also known as 7-Spice or Lebanese 7-Spice). You can purchase the spice blend from any Middle Eastern grocery store, or you can substitute with equal parts ground cumin, ground coriander and cinnamon.
Rice: My go-to rice variety for most, if not all, of my Levantine recipes is Basmati rice. It’s easy to cook, flavorful, fragrant and if cooked properly, really fluffy. But if you prefer a different type of rice, like Jasmine rice or Calrose, use that. Adjust the rice-to-broth ratio accordingly.

Nutrition