Lebanese Hashweh Recipe

Introduction

Lebanese Hashweh is a fragrant rice pilaf topped with spiced ground meat and toasted pine nuts. This comforting dish blends warm spices with tender basmati rice and crunchy vermicelli, making it a perfect centerpiece for any meal. It’s both satisfying and full of Middle Eastern flavors.

Ingredients

• 1/4 cup ghee (or butter)
• 1/2 cup vermicelli pasta (broken in 2 inch pieces)
• 1 1/2 cups basmati rice (uncooked)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp ground cinnamon
• 3 cups boiling water (or chicken stock)
• 3 tbsp fresh parsley (minced)
• 2 tbsp ghee (or butter, divided)
• 1/4 cup pine nuts
• 1 medium yellow onion (minced)
• 1 lb ground beef or lamb
• 2 tbsp Lebanese 7 Spice
• 1/2 tsp ground black pepper
• 1/4 cup parsley (minced for garnish)
• 1 lemon (cut into wedges)

Instructions

1. Step 1: Rinse the basmati rice thoroughly in a fine mesh strainer until the water runs clear. Set aside to drain.
2. Step 2: In a large, deep pan, melt 1/4 cup ghee or butter over medium heat. Add the broken vermicelli pasta and stir constantly until it turns a deep golden brown, being careful not to burn it.
3. Step 3: Add the rinsed rice, kosher salt, black pepper, and ground cinnamon to the browned vermicelli. Toast the mixture for 2-3 minutes, stirring frequently.
4. Step 4: Carefully pour the boiling water or chicken stock into the pan and stir. Bring to a boil, then reduce the heat to low. Cover and cook for 15 minutes, until the rice is tender. Fluff the rice with a fork.
5. Step 5: Meanwhile, in a deep skillet, melt 1 tablespoon ghee or butter over medium heat. Add the pine nuts and sauté until they release a nutty aroma and become a rich golden brown. Remove and set aside.
6. Step 6: In the same skillet, melt the remaining tablespoon of ghee or butter. Add the minced onion and sauté for 4-5 minutes until softened.
7. Step 7: Add the ground beef or lamb, Lebanese 7 Spice, kosher salt, and black pepper. Cook the meat for 8-10 minutes, stirring frequently to break it up, until browned and cooked through.
8. Step 8: Stir the toasted pine nuts into the cooked meat mixture and remove from heat.
9. Step 9: To serve, either spoon the meat mixture over the fluffed rice pilaf on a platter or combine them together. Garnish with the fresh minced parsley and serve with lemon wedges on the side.

Tips & Variations

• For more depth, use chicken stock instead of water to cook the rice.
• Substitute ground lamb with ground beef or even ground turkey for a lighter version.
• Adjust the amount of Lebanese 7 Spice according to your taste for milder or stronger flavors.
• Adding a splash of fresh lemon juice before serving brightens the dish beautifully.
• You can toast the vermicelli and pine nuts separately for better control over the browning process.

Storage

Store leftover Hashweh in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through. Add a little water if the rice seems dry. Lemon wedges should be served fresh and not stored with the dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Hashweh vegetarian?

Yes, you can replace the ground meat with cooked lentils, chickpeas, or sautéed mushrooms for a vegetarian version. Season well with the Lebanese 7 Spice to maintain authentic flavors.

Is there a gluten-free option for this recipe?

The main concern is the vermicelli pasta, which is usually made from wheat. You can omit it or use gluten-free vermicelli made from rice or corn to keep the recipe gluten-free.

Lebanese Hashweh Recipe

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★★★★★

4.4 from 144 reviews

Lebanese Hashweh is a delicious traditional rice pilaf dish featuring toasted vermicelli, fragrant spices, and a savory ground beef or lamb hash seasoned with Lebanese 7 Spice. This flavorful meal combines perfectly cooked basmati rice with aromatic ingredients and a nutty touch of pine nuts, making it a comforting and satisfying Middle Eastern classic.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Lebanese

Ingredients

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Rice Pilaf

• 1/4 cup ghee (or butter)
• 1/2 cup vermicelli pasta (broken into 2-inch pieces)
• 1 1/2 cups basmati rice (uncooked)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp ground cinnamon
• 3 cups boiling water (or chicken stock)
• 3 tbsp fresh parsley (minced)

Hashweh (Meat Mixture)

• 2 tbsp ghee (or butter, divided)
• 1/4 cup pine nuts
• 1 medium yellow onion (minced)
• 1 lb ground beef or lamb
• 2 tbsp Lebanese 7 Spice
• 1/2 tsp ground black pepper
• 1 tsp kosher salt (assumed since kosher salt is used in seasoning)

Garnish and Serving

• 1/4 cup parsley (minced for garnish)
• 1 lemon (cut into wedges)

Instructions

1. Prepare the Rice: Rinse the uncooked basmati rice thoroughly in a fine mesh strainer under cold water until the water runs clear. This removes excess starch and helps keep the rice fluffy.
2. Toast Vermicelli: In a large, deep pan over medium heat, melt 1/4 cup ghee or butter. Add the broken vermicelli pieces and stir continuously until they turn a deep golden brown, being careful not to burn them to develop a rich, nutty flavor.
3. Add Rice and Spices: Add the rinsed rice, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/8 tsp ground cinnamon to the pan with vermicelli. Stir the mixture and toast the rice for 2-3 minutes to enhance the flavor.
4. Cook Rice: Carefully pour 3 cups of boiling water or chicken stock into the pan, stir to combine, and bring to a boil. Once boiling, reduce the heat to low, cover with a lid, and cook for 15 minutes until the rice is tender. Fluff the rice with a fork and stir in 3 tablespoons of minced fresh parsley.
5. Toast Pine Nuts: While the rice cooks, in a deep skillet, melt 1 tablespoon ghee or butter over medium heat. Add the pine nuts and sauté them until they emit a nutty aroma and develop a rich golden brown color. Remove from heat and set aside.
6. Sauté Onion: In the same skillet, melt the remaining 1 tablespoon ghee or butter over medium heat. Add the minced onion and sauté for 4-5 minutes until soft and translucent.
7. Cook Meat: Add the ground beef or lamb to the skillet along with 2 tablespoons Lebanese 7 Spice, 1/2 teaspoon ground black pepper, and 1 teaspoon kosher salt. Cook for 8-10 minutes, stirring frequently to break up the meat until it is browned and cooked through. Stir in the toasted pine nuts and remove from heat.
8. Assemble and Serve: To serve, mound the fluffed rice pilaf on a platter and spoon the hashweh (meat mixture) on top. Alternatively, mix the rice and meat mixture before serving. Garnish with the remaining minced parsley and serve with lemon wedges on the side for squeezing over the dish.

Notes

• You can substitute the ground beef with ground lamb for a more traditional flavor.
• Chicken stock can be used instead of water for a richer taste in the rice pilaf.
• Toast the vermicelli and pine nuts slowly over medium heat to avoid burning and achieve optimal flavor.
• This dish pairs well with a fresh cucumber and tomato salad or a side of yogurt.
• Lebanese 7 Spice can typically be found in Middle Eastern stores or made at home by blending cinnamon, allspice, nutmeg, cloves, black pepper, coriander, and cumin.

Keywords: Lebanese Hashweh, rice pilaf, Middle Eastern rice, ground beef pilaf, vermicelli rice, Lebanese 7 spice recipe, pine nuts, basmati rice dish