Top it up with fresh parsley and a variety of nuts, and you have a totally company worthy dish that can serve as an entrée or a side. If you’ve never tried hashweh before, it’s definitely time to welcome these flavors into your kitchen… We love one-dish rice dinners. They’re hearty, delicious, and save on cleanup. Some of our favorites are Chicken Jollof Rice, Mexican Casserole and Thai Basil Fried Rice. Now this hashweh is a similar dish to our Cajun Dirty Rice, but with a totally different flavor profile. And not only is it delicious, but it’s super quick and easy. Win, win!
What is Hashweh?
Hashweh is a Lebanese pilaf, where rice is cooked with ground meat (generally beef or lamb) and a variety of aromatic spices. Some varieties also include vegetables. The name translates to “stuffing”, and it is often used as a filling for veggies like eggplant and zucchini, as well as some types of savory pastries. We love it as a standalone dish topped with a variety of toasted nuts, and sometimes raisins. But hashweh can also be a side dish, or appetizer to be scooped up with pita bread.
Why We Love this Lebanese Rice Recipe
It can be an easy 30 minute dinner for busy weeknights. With it’s unique flavors and pretty presentation, hashweh is a great company dish. You can customize it with different toppings like nuts and dried fruits. It’s great as leftovers, so makes a perfect meal prep option. It tastes delicious!
Ingredients for Lebanese Hashweh
Olive oil Aromatics – Onion and garlic. Ground beef or ground lamb Spices – Cinnamon, allspice, cumin, nutmeg, salt and pepper. Rice – Preferably basmati or jasmine. Chicken stock Garnishes – Toasted pine nuts, slivered almonds, pistachios, parsley.
Lebanese Hashweh Recipe
- Soften the onion: Heat the olive oil in a large pot or dutch oven over medium high heat. Add chopped onion and cook till it becomes translucent.
- Brown the meat: Add the ground beef or lamb along with garlic and spices. Cook, stirring occasionally, until the meat is browned. Stir in the rice and cook for a couple of minutes.
- Cook the hashweh: Add chicken stock and stir well. Cover the pot, reduce heat to low, and cook undisturbed for 20 minutes.
- Garnish and serve: While the rice is cooking, lightly toast the pine nuts, almonds and pistachios in a ungreased skillet. Top the hashweh with nuts and chopped parsley.
What to Serve with Hashweh
If serving hashweh as the main course, our Balela Salad is a great side. It’s a very tasty Middle Eastern salad. If you want your hashweh to be a side dish, it pairs well with Chicken Shawarma or Kofta Kebabs. And there is always the option to use it as a stuffing for your favorite veggies. Eggplant, zucchini, bell peppers or tomatoes are some top contenders.
Leftovers and Storage
Leftover hashweh stores extremely well. You can refrigerate it in an airtight container for 4-5 days. You can also freeze it for up to three months. First, cool it completely. Then, store in freezer bags, making sure to squeeze out as much air as possible to prevent freezer burn. Thaw in the fridge overnight before using. You can reheat it either in the microwave or on the stovetop. You may wish to add a little extra water while reheating. Give your rice an exotic and aromatic makeover, and cook this Lebanese hashweh in your kitchen. The combination of flavors and textures come together beautifully in this easy Middle Eastern pilaf. Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Lebanese Hashweh, on our Gypsy Plate… enjoy!
Try these other great rice dishes!Cilantro Lime RiceJamaican Rice and PeasGreen Rice CasseroleRed Beans and RiceHawaiian Fried RiceArroz con GandulesSaffron Rice
