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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.

Ingredients

Scale

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

Find it online: https://annakocht.com/lebanese-hashweh-recipe/