This beef hashweh recipe is a staple of Lebanese cuisine, and you will find it in so many Middle Eastern dishes. Seasoned with spices and herbs and made with pine nuts, it’s wonderfully flavorful and so easy and quick to make. It was the favorite of a friend of mine who passed away recently. I love it too.
- 1 1/2 cups medium grain rice such as basmati
- 1-2 table spoons of Olive oil (EVVO extra virgin olive oil) as needed to brown meat
- 1 small red onion, finely chopped
- 1 lb lean ground beef or lean ground lamb
- 1 3/4 tsp ground allspice divided
- 1/2 tsp minced garlic
- 3/4 tsp ground cloves, divided
- 3/4 tsp ground cinnamon, divided
- salt and pepper
- 1/2 cup fresh Italian parsley leaves, roughly chopped
- 1/3 to 1/2 cup pine nuts, toasted*
- 1/3 to 1/2 cup slivered almonds, toasted*
- 1/2 cup dark raisins
- Soak the rice in cold water for 15 minutes or until you are easily able to break one grain of rice between your thumb and index fingers. When ready, drain well.
- Meanwhile, heat 1 tbsp of olive oil in a heavy cooking pot. Add chopped red onions, cook on medium-high heat briefly, then add the ground beef. Season the meat mixture with 1 1/4 tsp allspice, minced garlic, 1/2 tsp ground cloves, 1/2 tsp ground cinnamon, salt and pepper. Toss together to combine. Cook until the meat is fully browned (8-10 minutes). Drain.
- Top the meat with rice. Season the rice with a little salt and the remainder of the allspice, ground cloves and cinnamon. Add 2 1/2 cups of water and 1 tbsp of olive oil to cover the rice.
- Turn heat to high and bring the liquid to a rolling boil. Let boil until the liquid has significantly reduced.
- Now turn heat to low and cover; let cook for 20 minutes or until moisture has completely been absorbed and the rice is no longer hard nor sticky. Remove from heat and set aside for 10 minutes.
- Uncover the rice pot and place a large round serving platter on the opening of the rice pot. Carefully flip the pot contents onto the platter so that the meat layer now tops the rice. Or you can just mix it with rice.
7. Garnish with parsley, toasted pine nuts, almonds and raisins. Enjoy
Toast the nuts by adding them to a dry, cast iron skillet. Stir constantly over medium heat. A little smoke is ok, but keep them moving so they don’t scorch. When toasted, remove from heat immediately and sprinkle over top of rice/meat.