Lebanese Rice – Hashweh


I don’t know about where you are but the temperatures have been up and down here recently. Some days it is in the 80s and the next in the 50s. I have been so busy I haven’t even had enough time to make it down to the beach in the past few weeks. I finally had enough time and was able to sit with the windows open for a few minutes at the beach. It was wonderful!

We discovered this dish quite by accident. I was looking for a dish to make with ground beef and items we had in the house. I had Googled Lebanese dishes thinking I might make a kabob or a kafta dish but then I read about Hashweh. I thought this sounded amazing with all the spices. Of course I had to add even more spices to make my family happy. If you are worried about all the spices reduce the amounts and then add according to what your family likes.

Verdict:

My family ended up heavily salting this dish. I don’t use very much salt in cooking because my son adds salt before he even tastes a dish. I am trying to break him of the habit by not putting salt on the table but he always finds it anyways.  We used even more spices but that is what we like.

I served this with a simple green side salad to complete the meal.

Hashweh (Lebanese Rice)

  • Servings: 6-8
  • Difficulty: easy
  • Print

A simple dish filled with great fall spices.

Ingredients:

  • 2 cups medium grain rice
  • 3  1/4 cups water
  • Olive oil
  • 1/2 onion, finely chopped
  • 1 1/2 lbs lean ground beef or lean ground lamb
  • 2  teaspoons ground all spice, divided
  • 2 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons ground cloves, divided
  • 2 teaspoons ground cinnamon, divided
  • lots of salt and pepper, to taste
  • 1/2 cup fresh parsley leaves, roughly chopped
  • 1/3 to 1/2 cup slivered almonds, toasted
  • 1/2 cup dark raisins

Directions:

  1. Soak the rice in cold water until you are easily able to break a grain of rice between your thumb and index fingers. Drain rice completely.
  2. Heat  about 1 tablespoon of olive oil in a large pan. Add onion, cook on medium-high until they start to soften then add the meat.  Season the meat mixture with one half the allspice, garlic powder, ground cloves, ground cinnamon, salt and pepper. Break meat into small pieces as it cooks. Once meat is fully cooked drain grease.
  3. Pour the rice over the top of the meat. Season the rice with the other half of the allspice, ground cloves and cinnamon. Add water and 1 tbsp of olive oil to cover the rice.
  4. Heat on high and bring to a boil. Let boil for about 5 minutes.
  5. Turn heat to low and cover pan. Cook for 20 minutes or until moisture has completely been absorbed and the rice is no longer hard nor sticky. Remove from heat.
  6. Garnish with parsley, almonds, and raisins.

4 Comments Add yours

  1. I see this in my future. 👁👁🍃

    Liked by 1 person

  2. Love it! Thank you for the recipe. I’m Lebanese and loved seeing you post this. I actually haven’t cooked this myself but will try this week I hope. God bless

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! We loved the spices. I made it with tons of spices for us.

      Liked by 1 person

      1. Wonderful! I’m excited to try it. Thank you again 🤗

        Like

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