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Hashweh with ground beef, toasted pine nuts, and parsley in a blue bowl
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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.
Prep Time15 minutes
Cook Time35 minutes
Resting time10 minutes
Total Time1 hour
Course: Main
Cuisine: Lebanese
Servings: 6 servings
Author: Brianna May

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

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