Hashweh - Lebanese Ground Beef and Rice

5 from 1 vote

Hashweh is a comforting Lebanese dish made with seasoned ground beef, fluffy rice, and toasted pine nuts.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Arabic, Lebanese, Middle Eastern

Diet: Gluten Free, Low Fat, Low Lactose

Servings: people

Calories: 522kcal

Start by heating a small amount of butter or olive oil in a pan. Add the nuts and toast them until they are golden brown and fragrant. Set them aside for later.
Place a large pot over medium heat. Add the ground beef and break it apart with a spatula. Cook for 5-7 minutes until browned.
Add olive oil and chopped onions, then sauté for a few minutes until the onions turn translucent.
Stir in the currants, cinnamon, allspice, salt, and freshly ground black pepper. Mix well to coat the meat evenly, letting the spices infuse into the dish.
Rinse the rice under cold water until the water runs clear. Add the rice and peas to the pot with the meat and stir to combine.
Pour in the water, bring it to a gentle simmer, then cover and cook for 20-25 minutes, until the rice is tender and all the liquid is absorbed.
Once the rice is fully cooked let it rest for 15 minutes, and then gently fluff it with a fork.
Garnish with the toasted nuts and fresh parsley. Serve warm with a side of yogurt or a fresh salad.

Rinse the rice to remove excess starch and help keep the grains separate.
Keep an eye on pine nuts while toasting to prevent burning, as they toast quickly.
I prefer basmati rice for this recipe. You can also use Jasmine rice or Baldo rice if you prefer. The water amount may need adjusting depending on the type of rice.
After cooking, let the rice sit covered for 15 minutes before fluffing to help absorb any remaining steam.