Lebanese Hashweh Recipe
Hashweh can also be used as a flavorful stuffing for dishes like chicken, turkey, lamb, or vegetables. It’s seasoned with a rich blend of up to nine spices, including allspice, coriander seeds, nutmeg, cassia bark, black peppercorns, cardamom seeds, cloves, mace, and cumin.
Ingredients
- Basmati rice - 2 cups
- Ground lamb or beef - 1 lb
- Onion (finely chopped) - 1 large
- Garlic (minced) - 2 cloves
- Pine nuts - 1/4 cup
- Ground cinnamon - 1 tsp
- Ground allspice - 1 tsp
- Salt and pepper - to taste
- Olive oil - 2 tbsp
- Chicken or beef broth - 3 cups
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and cook until softened.
- Add ground lamb or beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Stir in pine nuts, ground cinnamon, ground allspice, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Add the basmati rice to the skillet and stir to coat it evenly with the meat and spice mixture.
- Transfer the rice and meat mixture to a large pot. Pour chicken or beef broth over the rice, ensuring that it is fully submerged.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Remove from heat and let the hashweh rest, covered, for 5 minutes before fluffing it with a fork.
- Serve the hashweh hot, garnished with additional pine nuts or fresh herbs if desired.
Nutrition
Calories: 271kcalCarbohydrates: 19gProtein: 14gFat: 16gSaturated Fat: 4gCholesterol: 39mgSodium: 230mgFiber: 1gSugar: 1g
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