This Hashweh is a Lebanese rice dish with buttery grains, deeply browned ground beef, and the warmth of allspice and cinnamon. I make it in one Dutch oven and finish it with golden pine nuts and a generous handful of fresh parsley.
Hashweh means stuffing in Arabic. The name can refer to the spiced meat filling itself or to a rice-and-meat dish like this one. My version is adapted from The Mediterranean Dish’s Lebanese Rice. I use individual ground spices I can find easily, plenty of fresh garlic, and a spoonful of beef bouillon paste to season the rice as it cooks.
At a Glance
- ⏱️ Time · 15 minutes prep + 35 minutes cook + 10 minutes rest (1 hour total)
- 👥 Serves · 6
- 📌 Main ingredients · Basmati rice, ground beef, white onion, garlic, and pine nuts
- 🔥 Cook method · Stovetop in a Dutch oven
- 😋 Flavor profile · Beefy and buttery, with warm spices and toasted pine nuts
- 📝 Great for · A one-pot dinner with a crisp salad or plain yogurt
Table of Contents
Why This Recipe Works
- The beef gets a head start. The meat has time to brown before the onion releases its moisture. When you pour in the water, scrape up the browned bits so they season the rice.
- The rice cooks in seasoned liquid. The beef bouillon dissolves into the water right in the pot, so the grains absorb that savory flavor as they cook.
- The pine nuts stay crunchy. Toasting them first and setting them aside keeps them out of the cooking liquid. Scatter them over the rice with the parsley just before serving.
Ingredients & Why They Matter
- White basmati rice. Measure the rice dry and add it straight to the pot with the garlic and seasonings.
- Lean ground beef. Leave it in a single layer at first for as much contact with the pot as possible. Once it browns underneath, break it into small pieces so you get beef in every spoonful.
- White onion, unsalted butter, and fresh garlic. The onion goes in with the butter after the beef browns. I use about eight cloves of fresh garlic and add them with the rice so they only need a couple of minutes in the hot pot before the liquid goes in.
- Allspice, cinnamon, cloves, cumin, and black pepper. Allspice and cinnamon give the rice most of its warmth. A little ground clove and cumin round it out. Measure the seasonings into one bowl so you can add them all at once.
- Beef bouillon paste and kosher salt. I use 2 teaspoons of jarred beef bouillon paste with 2½ cups of water and 1 teaspoon of kosher salt to season the meat and rice. Taste a spoonful after fluffing before adding any extra salt.
- Pine nuts and parsley. Pine nuts are my first choice, but I’ve also used slivered almonds, chopped pistachios, and chopped walnuts. Use the same amount and toast them until fragrant. Fresh parsley adds a bright finish.
See the recipe card for the full list and measurements.
How to Make Hashweh
- Toast the pine nuts. In a dry Dutch oven over medium-low heat, stir the pine nuts frequently until golden. Transfer them to a plate.
- Sear the ground beef. Turn the heat up to medium-high. Press the beef into an even layer and leave it alone until a brown crust forms underneath. Then break it into small pieces.
- Stir in the onion and butter. Reduce the heat to medium. Add the finely chopped white onion and all 4 tablespoons of butter. Stir until the butter melts and the onion is mixed through the beef.
- Toast the rice and seasonings. Add the minced garlic, dry basmati rice, and all the seasonings, including the kosher salt, together. Stir for about 2 minutes, until fragrant.
- Bring to a boil and cook the rice. Stir in the water and beef bouillon paste, scraping up the browned bits and stirring until the paste dissolves. Bring to a rapid boil, cover tightly, and reduce the heat to low. Cook for 20 minutes, until the liquid is absorbed, the rice is tender, and the ground beef reaches 160°F.
- Rest, fluff, and garnish. Turn off the heat and let the rice sit for 5 minutes with the lid on. Take the lid off and let it sit for another 5 minutes with the heat still off. Fluff gently with a fork, then top with the toasted pine nuts and chopped parsley.
Bri’s Best Tip
Give the rice the full two-part rest. I leave it alone for 5 minutes covered, then 5 minutes uncovered. The covered rest gives the moisture time to settle through the rice. Taking the lid off lets the excess steam escape before you fluff it.
Pro Tips
- Spread the toasted nuts out on a plate. A single layer cools them quickly once they come out of the hot pot. If you’re making the rice ahead, keep the nuts separate until serving.
- Reheat with a splash of water. Cover a portion loosely and microwave for about 1–2 minutes, checking early and stirring partway through. Add the nuts and parsley once the rice is hot throughout.
Common Mistakes
- Moving the beef too soon. Breaking it up as soon as it hits the pot makes it harder to get a good crust. Look for deep brown edges before you reach for the spoon.
- Lifting the lid during the simmer. Escaping steam can leave the rice unevenly cooked. Use a tight-fitting lid and wait until the 20 minutes are up to check the grains.
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What to Serve with Hashweh
- For dinner. Serve a bowl of hashweh with Cucumber Tomato and Feta Salad for crisp cucumbers and a lemony dressing alongside the warm rice.
- With plain yogurt. A spoonful of cool, tangy yogurt goes well with the warm spices.
- With chicken. Spoon the hashweh alongside Baked Chicken Kabobs. The lemon and yogurt in the marinade go well with the rice’s warm spices.
- For a vegetable side. Pair it with Roasted Green Beans and Carrots for crisp-tender beans and sweet roasted carrots.
Hashweh
Buttery Lebanese rice with browned ground beef, warm allspice and cinnamon, and plenty of fresh garlic. Toasted pine nuts add crunch and chopped parsley freshens up every bite.
Equipment
Ingredients
- 1/2 cup pine nuts for toasting and garnishing
- 1 pound ground beef lean
- 1 white onion small, finely chopped
- 4 tablespoon unsalted butter
- 8 clove garlic minced
- 1 1/2 cup white basmati rice dry, uncooked
- 1 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 1/2 cup water
- 2 teaspoon beef bouillon paste
- 1/2 cup fresh parsley chopped, for garnish
Instructions
- Toast the pine nuts. Heat a dry Dutch oven over medium-low heat. Stir the pine nuts frequently until golden, then transfer them to a plate. ½ cup pine nuts
- Sear the ground beef. Increase the heat to medium-high. Press the beef into an even layer on the bottom of the Dutch oven. Let it sit undisturbed until a brown crust forms underneath, then break it into small pieces. 1 pound ground beef
- Stir in the onion and butter. Reduce the heat to medium. Add the finely chopped onion and the butter. Stir until the butter melts and the onion is mixed through the beef. 1 small white onion4 tablespoons unsalted butter
- Toast the rice and seasonings. Add the minced garlic, dry basmati rice, allspice, cinnamon, cloves, cumin, black pepper, and kosher salt all at once. Stir for about 2 minutes, until fragrant. 8 cloves garlic1½ cups white basmati rice1½ teaspoons ground allspice1 teaspoon ground cinnamon½ teaspoon ground cloves½ teaspoon ground cumin½ teaspoon black pepper1 teaspoon kosher salt
- Bring to a boil and cook the rice. Pour in the water and add the beef bouillon paste. Scrape up the browned bits from the bottom of the pot and stir until the paste dissolves. Bring to a rapid boil, cover tightly, and reduce the heat to low. Cook for 20 minutes, until the liquid is absorbed, the rice is tender, and the ground beef reaches 160°F. 2½ cups water2 teaspoons beef bouillon paste
- Rest, fluff, and garnish. Turn off the heat. Rest covered for 5 minutes, then lift the lid and rest uncovered for another 5 minutes with the heat still off. Fluff the rice gently with a fork. Top with the reserved pine nuts and chopped parsley. ½ cup fresh parsley
Did you make this recipe? Leave a comment below!
Notes
- Let the beef form a crust. Wait until the bottom has browned before breaking the beef into smaller pieces.
- Add the rice dry. Measure it straight from the bag and add it with the garlic and ground spices.
- Check the salt at the end. The bouillon also seasons the rice. Taste after fluffing before adding any extra salt.
- Rest covered, then uncovered. Give each rest 5 minutes with the heat off before fluffing with a fork.
- Reheat with water. Add a splash to a portion and microwave loosely covered for about 1–2 minutes, checking early, until hot throughout.
Nutrition
Calories: 460kcal | Carbohydrates: 42g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 603mg | Fiber: 2g | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
What if the rice is still firm after 20 minutes?
If there’s still liquid in the pot, cover it and cook on low for a few more minutes. If the pot is dry and the grains still have a hard center, add a splash of water, cover, and cook on low until tender. Then start the two-part rest.
Can I make hashweh without a Dutch oven?
Yes. Use a heavy-bottomed pot with a tight-fitting lid and enough room to press the beef into one even layer. A narrow pot makes it harder to brown the beef evenly.
Can I make hashweh with leftover cooked rice?
Start with dry, uncooked rice. Already-cooked rice absorbs less liquid and can turn mushy if it simmers for another 20 minutes.
How long does leftover hashweh keep?
Move leftovers to a shallow airtight container and refrigerate within 2 hours of cooking, or within 1 hour if it’s above 90°F. Use refrigerated leftovers within 3–4 days. Store any extra toasted nuts separately so they stay crisp.
