Lebanese Hashweh (Spiced Rice with Ground Meat and Nuts)

Hashweh — meaning “stuffing” in Arabic — is a traditional Lebanese rice dish made with fragrant spices, tender ground meat, and toasted nuts. Though it’s often used as a filling for poultry or vegetables, Hashweh stands beautifully on its own as a one-pot meal or elegant side dish. With warm spices like cinnamon and allspice, fluffy basmati rice, and golden pine nuts and almonds, it’s the kind of comforting, celebratory dish that brings both simplicity and depth to the table.

Why You’ll Love This Recipe

Lebanese Hashweh offers both flavor and flexibility. Here’s why it deserves a spot in your weekly rotation or festive menu:

• Deeply aromatic: Spiced with cinnamon, nutmeg, allspice, and cumin, it captures the heart of Middle Eastern flavor.
• One-pot efficiency: Everything is cooked in a single pot — easy preparation, minimal cleanup.
• Perfect as a main or side: Serve it alongside roast chicken, lamb, or as a hearty vegetarian base (minus the meat).
• Nutty and textural: Toasted pine nuts and slivered almonds provide delightful crunch.
• Quick to prepare: Ready in just 30 minutes, making it ideal for busy weeknights or last-minute entertaining.
• Traditional, yet versatile: Works well with beef, lamb, or even a meatless version with mushrooms or lentils.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Olive oil
• Onion, diced
• Garlic cloves, finely chopped
• Ground beef (or lamb)
• Ground cinnamon
• Allspice
• Ground cumin
• Ground nutmeg
• Salt and pepper
• Basmati rice
• Chicken broth
• Toasted pine nuts and slivered almonds
• Fresh parsley, chopped (for garnish)

Directions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the diced onion and sauté until soft and translucent, about 3–4 minutes.
3. Add the ground beef (or lamb) and chopped garlic. Cook until the meat is browned and crumbly, breaking it up with a spoon.
4. Stir in the ground cinnamon, allspice, cumin, nutmeg, salt, and pepper. Mix well to coat the meat evenly in the spices.
5. Add the basmati rice and stir for 2 minutes to lightly toast the grains and absorb the flavors.
6. Pour in the chicken broth and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 20 minutes without lifting the lid.
8. Remove from heat and let rest, covered, for 5 minutes.
9. Fluff the rice gently with a fork to separate the grains.
10. Transfer to a serving dish and garnish with toasted pine nuts, slivered almonds, and fresh parsley.

Servings and timing

• Servings: 6
• Prep Time: 5 minutes
• Cooking Time: 25 minutes
• Total Time: 30 minutes
• Calories per serving: 390 kcal

Variations

• Vegetarian version: Replace meat with sautéed mushrooms or cooked lentils, and use vegetable broth.
• Rice alternatives: Substitute basmati with long grain or brown rice (adjust cooking time accordingly).
• Spice swap: Add a dash of cardamom or cloves for a more complex spice profile.
• Topping twist: Garnish with pomegranate seeds for a burst of sweetness and color.
• Add dried fruit: Stir in raisins or chopped dates during the last few minutes of cooking for a sweet-savory contrast.
• Lamb and beef mix: Use half lamb, half beef for a rich, well-balanced flavor.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm gently in a pot over low heat with a splash of broth or water. Microwave-safe for quick reheating.

FAQs

What is Lebanese Hashweh traditionally used for?

Hashweh is commonly used as stuffing for poultry such as roast chicken or turkey, but it’s equally enjoyed as a stand-alone rice dish.

Can I use brown rice instead of basmati?

Yes, but cooking time will increase. Add 10–15 extra minutes and more liquid as needed.

Do I need to rinse the basmati rice first?

Yes, rinsing basmati rice removes excess starch and helps achieve fluffy, separate grains.

Is this dish spicy?

No, it’s warmly spiced but not hot. You can add cayenne or chili flakes if you prefer heat.

Can I add vegetables to this dish?

Yes, finely chopped carrots, peas, or bell peppers can be added after browning the meat for more color and nutrition.

Can I prepare Hashweh ahead of time?

Absolutely. The dish reheats well and can be made a day in advance for better flavor development.

What kind of broth works best?

Chicken broth adds richness, but beef or vegetable broth can also be used based on preference or dietary needs.

Can I toast the nuts in advance?

Yes. Toast pine nuts and almonds in a dry skillet until golden and store in an airtight container.

Is Hashweh gluten-free?

Yes, as long as your broth is certified gluten-free, this dish contains no gluten ingredients.

What do I serve with Hashweh?

Serve it with roasted meats, grilled vegetables, yogurt sauces, or fresh salads like fattoush or tabbouleh.

Conclusion

Lebanese Hashweh is a fragrant, comforting dish that brings the warmth of Middle Eastern spices and the richness of toasted nuts into one satisfying pot. Whether served as a main course or a flavorful side, this rice and meat dish is a celebration of tradition, simplicity, and bold flavor. Ideal for family dinners or festive occasions, Hashweh delivers elegance and comfort with every bite.

Lebanese Hashweh (Spiced Rice with Ground Meat and Nuts)

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Lebanese Hashweh is a warmly spiced and aromatic rice dish made with ground beef, basmati rice, and toasted nuts. Rich in flavor and texture, this classic one-pot meal is ideal as a main or side dish for festive gatherings or comforting family dinners.

• Author: Mari
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1/2 onion, diced
• 3 garlic cloves, finely chopped
• 1 pound ground beef (or lamb)
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 2 cups basmati rice
• 4 cups chicken broth
• 1/3 cup toasted pine nuts and slivered almonds
• 2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add diced onion and sauté until translucent, about 4–5 minutes.
3. Add ground beef and chopped garlic. Cook while breaking up the meat until browned and cooked through.
4. Stir in cinnamon, allspice, cumin, nutmeg, salt, and pepper. Cook for 1–2 minutes to blend the spices into the meat.
5. Add the basmati rice and stir for about 2 minutes to lightly toast in the seasoned mixture.
6. Pour in the chicken broth and stir to combine. Bring to a boil.
7. Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 20 minutes without lifting the lid.
8. Remove from heat and let it rest, covered, for 5 minutes.
9. Fluff the rice gently with a fork.
10. Transfer to a serving platter and top with toasted pine nuts, almonds, and chopped parsley.

Notes

• You can use lamb instead of beef for a richer flavor.
• Vegetable broth can be substituted for chicken broth to make it lighter or vegetarian (if using a meat substitute).
• Make sure not to over-stir the rice after cooking to keep it fluffy.
• Great as a stuffing for roasted vegetables or poultry.

Nutrition

• Serving Size: 1 serving
• Calories: 390
• Sugar: 1g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 45mg