Lebanese Hashweh (Spiced Rice with Ground Meat and Nuts) Recipe
How I First Fell in Love with Hashweh The first time I tasted Lebanese Hashweh I remember standing in a tiny kitchen while a cousin stirred a pot that smelled like cinnamon, toasted nuts, and something deeply comforting I could not name. It was one of those dishes that arrives at the table and makes…
How I First Fell in Love with Hashweh
The first time I tasted Lebanese Hashweh I remember standing in a tiny kitchen while a cousin stirred a pot that smelled like cinnamon, toasted nuts, and something deeply comforting I could not name. It was one of those dishes that arrives at the table and makes everyone quiet. I started making it at home because I wanted to bottle that smell and that pause. If you like rice-based weekday dinners that still feel a little celebratory, you might also enjoy my go-to for miso-glazed salmon with broccolini and rice, which I sometimes make when I want something fast but special air fryer miso salmon with broccolini and rice.
The Secret Behind Perfect Lebanese Hashweh (Spiced Rice with Ground Meat and Nuts) Recipe
What I love about Lebanese Hashweh is how a handful of simple ingredients turns into something layered and warm. For me, the magic starts with 2 tablespoons olive oil warming in the pot, then the soft sweetness of 1/2 onion, diced, sweated until translucent, and the bright punch of 3 garlic cloves, finely chopped. I use 1 pound ground beef, though lamb works beautifully if you want a closer-to-traditional flavor. The spice blend is small but decisive: 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground nutmeg, with salt and pepper to taste. The rice is 2 cups basmati rice, which I always rinse, and the cooking liquid is 4 cups chicken broth so the rice cooks with savory depth. For the finishing touch I like 1/3 cup toasted pine nuts and slivered almonds and 2 tablespoons fresh parsley, chopped, tossed on top for color and crunch.
Building the Flavors as You Cook
I start by warming 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat to prepare for sautéing the vegetables and meat. When the oil is shimmering, I add the diced onion to the pot and cook until translucent, about 4 to 5 minutes, stirring occasionally to prevent burning. Then I add the ground beef and the finely chopped garlic. I break up the meat with a spoon and cook until browned and fully cooked through. At this point I stir in ground cinnamon, allspice, cumin, nutmeg, salt, and pepper. Cooking the spiced meat mixture for 1 to 2 minutes helps the spices bloom and smell like they mean business.
Next I add the basmati rice to the pot and stir well to coat the grains with the meat and spices, toasting lightly for about 2 minutes for enhanced flavor. That little toasting step is a trick I learned from my aunt and it makes the rice deeper tasting without much effort. Then I pour in 4 cups of chicken broth and stir everything together. Bring the mixture to a rolling boil over high heat so everything settles and the steam starts doing its work. I will also mention a small, practical note here: if you want a hands-off variation, you can brown the meat and then transfer everything to the oven to finish gently, which is great for busy cooks who like to set and forget. If you like hearty, one-pot meals, I sometimes switch things up by using a different mix of vegetables and seasonings similar to what I do in my one-pot chicken and rice recipe easy one pot chicken and rice with scallion.
When the Texture Feels Just Right
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer undisturbed for 20 minutes to cook the rice perfectly. After cooking, remove the pot from heat and keep it covered for 5 minutes to allow the rice to steam and settle. I always resist the urge to lift the lid early. That five-minute rest is when the grains finish themselves and the aroma deepens. Use a fork to gently fluff the rice, separating the grains for a light and airy texture. Transfer the rice mixture to a serving platter and sprinkle with the toasted pine nuts, slivered almonds, and chopped fresh parsley for a beautiful and delicious finish.
To know when it’s done right watch the liquid. The rice should have absorbed the broth and be tender but not mushy. The grains should be separate, with flecks of browned meat and glorious bits of toasted nuts on top. If you like a little extra crunch, toast the nuts in a dry skillet until golden and fragrant right before finishing the dish.
I keep a little cheat in my back pocket for busy nights. If I am short on time but still want that cozy flavor, I brown the meat and spices the night before, refrigerate them, and then finish the rice the next day. That way the flavors have had time to marry and dinner comes together in a flash. If you prefer rich, beefy notes, try swapping the ground beef for ground lamb, or use half lamb and half beef to get both tenderness and depth. Another variation is to use long-grain brown rice for a nuttier texture, though you will need more liquid and extra cooking time.
Little Changes I Make and How to Serve It
I like to think of Hashweh as flexible. The basic version above is my go-to, but I often change it depending on the season and what’s in my pantry. For a vegetarian version I sauté mushrooms and lentils with the onions and spices, then proceed the same way with the rice. For a nuttier, heartier feel I substitute some of the basmati with cracked bulgur. If I want brightness, I stir in a squeeze of lemon or scatter pomegranate seeds on top.
When it comes to serving, this dish plays well with cool, creamy sides. I usually set out plain yogurt or tzatziki, a simple cucumber and tomato salad, and sometimes roasted eggplant. The contrast of warm spiced rice and cool tangy yogurt is exactly the comfort I crave on a weeknight. Leftovers keep well. I store extra Hashweh in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, sprinkle a little water over the rice, cover, and microwave or warm it in a covered skillet so the grains steam back to life. You can also freeze portions for up to three months; thaw in the refrigerator overnight before reheating.
A few practical tips I always follow: use rinsed basmati rice to avoid gummy grains, don’t rush the initial browning of the meat because those browned bits add depth, and toast the nuts separately to keep them crisp. Also taste as you go with the salt, because different broths can vary in saltiness.
Conclusion
If you want a visual reference or another take on this family favorite, I sometimes compare notes with this version that highlights pine nuts and beef for contrast Lebanese Hashweh Rice (Spiced Rice with Ground Beef and Pine …), and when I want a step-by-step video to follow I find this recipe useful for timing and plating ideas Loaded Lebanese Rice: Hashweh (video) – The Mediterranean Dish. Give it a try, and if you make it, tell me what swap you tried. I love hearing about how this dish gets reinvented in different kitchens.
Hashweh
Ingredients
Method
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the diced onion and cook until translucent, about 4 to 5 minutes.
- Add ground beef and finely chopped garlic, breaking up the meat, and cook until browned.
- Stir in ground cinnamon, allspice, cumin, nutmeg, salt, and pepper, cooking for 1 to 2 minutes.
- Add basmati rice, stirring well to coat the grains and toasting lightly for about 2 minutes.
- Pour in chicken broth, stir, and bring to a rolling boil.
- Reduce heat to low, cover, and let simmer undisturbed for 20 minutes.
- After cooking, remove from heat and let sit covered for 5 minutes.
- Fluff the rice gently with a fork and transfer to a serving platter.
- Sprinkle with toasted pine nuts, slivered almonds, and chopped parsley before serving.
