Description
Lebanese Hashweh is a flavorful and aromatic rice pilaf topped with spiced ground beef or lamb, toasted vermicelli, and pine nuts. This traditional dish combines basmati rice toasted with vermicelli pasta and fragrant spices, cooked to perfection and garnished with fresh parsley and lemon wedges for a burst of freshness. Perfect as a comforting main course for family meals or festive occasions.
Ingredients
Rice Pilaf
- 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)
Hashweh (Spiced Meat Topping)
- 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
- 1/4 cup parsley (minced for garnish)
- 1 lemon (cut into wedges for serving)
Instructions
- Rinse the Rice: Place the basmati rice in a fine mesh strainer and rinse thoroughly under cold running water until the water runs clear. This removes excess starch and helps keep the rice fluffy. Set aside to drain.
- Toast Vermicelli: In a large, deep pan, melt 1/4 cup ghee or butter over medium heat. Add the broken vermicelli pasta and cook, stirring frequently, until it turns a deep golden brown color. Keep stirring to avoid burning and ensure even toasting.
- Combine Rice and Spices: Add the rinsed rice to the pan along with kosher salt, black pepper, and ground cinnamon. Stir to mix well with the toasted vermicelli. Continue to toast the rice mixture for 2-3 minutes, stirring often to coat the grains and develop flavor.
- Cook the Rice Pilaf: Carefully pour in the boiling water or chicken stock. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes until the rice is fully cooked and fluffy. After cooking, fluff the rice gently with a fork.
- Toast Pine Nuts: While the rice cooks, melt 1 tablespoon of ghee or butter in a deep skillet over medium heat. Add pine nuts and sauté until they emit a nutty aroma and turn a rich golden brown color. Remove from heat and set aside.
- Sauté Onions: In the same skillet, melt the remaining tablespoon of ghee or butter over medium heat. Add the minced onion and sauté for 4-5 minutes until soft and translucent.
- Cook the Ground Meat: Add ground beef or lamb to the skillet with sautéed onions. Season with Lebanese 7 Spice, kosher salt, and black pepper. Cook for 8-10 minutes, stirring frequently with a spoon to break up the meat and ensure thorough browning. Once cooked, stir in the toasted pine nuts and remove from heat.
- Assemble the Dish: To serve, spoon the cooked spiced meat mixture (hashweh) on top of the fluffed rice pilaf mounded on a serving platter. Alternatively, you can mix the hashweh into the rice pilaf before plating. Garnish with fresh minced parsley and serve with lemon wedges for squeezing over the dish.
Notes
- Using chicken stock instead of water will add extra flavor to the rice pilaf.
- Be careful while toasting vermicelli and pine nuts as they can burn quickly; stir constantly.
- For a vegetarian version, omit the meat and sauté onions with mixed vegetables and spices.
- Lebanese 7 Spice is a blend of spices typically including cinnamon, allspice, black pepper, cloves, nutmeg, cumin, and coriander; adjust to taste if unavailable.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Lebanese
