Hashweh with Lebanese Rice Pilaf
Indulge in the aromatic embrace of Hashweh with Lebanese Rice Pilaf, a celebratory dish that masterfully blends savory spiced meat with fluffy, vermicelli-studded rice. This traditional Middle Eastern meal offers a symphony of textures and flavors, making it perfect for special occasions or a comforting family dinner. Prepare to be transported by every forkful of this rich and satisfying culinary masterpiece.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- A symphony of rich, aromatic spices and textures in every bite.
- Combines fluffy rice with savory, perfectly seasoned ground meat.
- Impressive enough for entertaining, yet comforting for family meals.
- The golden vermicelli adds an irresistible crunch and visual appeal.
- Offers a taste of authentic Middle Eastern cuisine at home.
Ingredients
- For the Rice Pilaf:
- 57 g (1/4 cup) ghee or unsalted butter
- 45 g (1/2 cup) vermicelli pasta, broken into 5 cm (2 inch) pieces
- 300 g (1 1/2 cups) basmati rice, uncooked
- 5 g (1 teaspoon) kosher salt
- 1 g (1/2 teaspoon) ground black pepper
- 0.3 g (1/8 teaspoon) ground cinnamon
- 710 ml (3 cups) boiling water or chicken stock
- 15 g (3 tablespoons) fresh parsley, minced
- For the Hashweh (Meat Mixture):
- 28 g (2 tablespoons) ghee or unsalted butter (divided)
- 30 g (1/4 cup) pine nuts
- 1 medium yellow onion, minced (approx. 150g)
- 450 g (1 lb) ground beef or lamb
- 14 g (2 tablespoons) Lebanese 7 Spice
- 1 g (1/2 teaspoon) ground black pepper
- For Garnish:
- 15 g (1/4 cup) fresh parsley, minced
- 1 lemon, cut into wedges
Instructions
- Prepare the rice by placing the raw basmati rice in a fine mesh strainer and rinsing it thoroughly under cold running water until the water runs completely clear. This step removes excess starch, ensuring fluffy individual grains. Set the rinsed rice aside to drain.
- In a large, deep saucepan or Dutch oven, melt the 57 g (1/4 cup) of ghee or butter over medium heat. Add the broken vermicelli pasta pieces to the melted fat. Sauté, stirring frequently, until the vermicelli turns a deep golden brown color. Constant stirring is crucial here to prevent uneven browning or burning, which can impart a bitter taste.
- Introduce the rinsed and drained basmati rice, 5 g (1 teaspoon) kosher salt, 1 g (1/2 teaspoon) black pepper, and 0.3 g (1/8 teaspoon) ground cinnamon to the pan with the browned vermicelli. Stir well to combine all ingredients and toast the rice for 2-3 minutes. This toasting step helps develop a nutty flavor and further ensures individual, non-sticky grains.
- Carefully pour 710 ml (3 cups) of boiling water or hot chicken stock into the pan with the rice and vermicelli mixture. Stir gently once to distribute. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the pan tightly with a lid and cook undisturbed for 15 minutes. Resist the urge to lift the lid during this time.
- Once the 15 minutes of cooking are complete, remove the pan from the heat and let it rest, still covered, for another 5-10 minutes. This allows the rice to steam through and absorb any remaining moisture. After resting, remove the lid and fluff the cooked rice gently with a fork. Stir in the 15 g (3 tablespoons) of minced fresh parsley.
- While the rice is cooking, prepare the hashweh. In a separate deep skillet, melt 14 g (1 tablespoon) of ghee or butter over medium heat. Add the 30 g (1/4 cup) of pine nuts and sauté, stirring constantly, until they turn a rich golden brown and emit a fragrant, nutty aroma. Be attentive, as pine nuts can burn quickly. Remove the toasted pine nuts from the skillet and set them aside on a small plate.
- In the same skillet, melt the remaining 14 g (1 tablespoon) of ghee or butter over medium heat. Add the minced yellow onion and sauté for 4-5 minutes, or until the onion softens and becomes translucent, releasing its sweet aromatics.
- Add the 450 g (1 lb) of ground beef or lamb to the skillet with the sautéed onion. Season the meat with 14 g (2 tablespoons) of Lebanese 7 Spice, 5 g (1/2 teaspoon) kosher salt, and 1 g (1/2 teaspoon) black pepper. Cook, breaking up the meat with a spoon, for 8-10 minutes until it is thoroughly browned and no pink remains. Drain any excess fat if necessary.
- Once the meat is fully cooked, stir in the previously toasted pine nuts. Remove the hashweh from the heat. To serve, mound the Lebanese Rice Pilaf onto a large serving platter. Spoon the fragrant Hashweh (spiced meat and pine nut mixture) generously over the top of the rice. Garnish with additional 15 g (1/4 cup) of fresh minced parsley and lemon wedges for a bright, zesty finish.
Tools You’ll Need
- Large deep saucepan with lid (for rice)
- Fine mesh strainer
- Deep skillet (for hashweh)
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
- Large serving platter
Essential Success Tips
- Rinse your rice thoroughly until the water runs clear; this is key to achieving perfectly separate, fluffy grains.
- Keep a close eye on the vermicelli and pine nuts as they brown; they can go from golden to burnt very quickly. Stir constantly.
- Do not lift the lid while the rice is cooking or during its resting period after cooking. This traps the steam necessary for even cooking.
- Ensure your spices are fresh for the best flavor impact, especially the Lebanese 7 Spice which is central to the dish's aroma.
- Taste and adjust seasoning for both the rice and meat before serving; a little extra salt or pepper can make a big difference.
Professional Cooking Secrets
- For an even richer flavor in the rice, use homemade chicken stock instead of water. The depth it adds is incomparable.
- A touch of blooming saffron threads (soaked in a tablespoon of warm water) can be added to the rice pilaf with the boiling water for an exquisite color and fragrance.
- To enhance the savoriness of the hashweh, try adding a tablespoon of pomegranate molasses towards the end of cooking the meat. It introduces a delightful sweet and tangy counterpoint.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of water or in the microwave.
- Variations: Feel free to add a handful of frozen peas or chopped carrots to the hashweh mixture during the last few minutes of cooking for added vegetables and color.
- Serving Suggestion: This dish is wonderful on its own, but also pairs beautifully with a simple fresh salad, a dollop of plain yogurt, or a side of cucumber and tomato salad.
Frequently Asked Questions
What is Lebanese 7 Spice?
Lebanese 7 Spice is a traditional Middle Eastern spice blend, typically consisting of black pepper, allspice, cinnamon, cloves, ginger, nutmeg, and fenugreek. It provides a warm, aromatic, and slightly sweet flavor profile that is essential to many Lebanese dishes.
Can I make this dish ahead of time?
Yes, both the rice pilaf and the hashweh can be prepared a day in advance. Store them separately in airtight containers in the refrigerator. Reheat gently and combine just before serving for the best results.
Is there a vegetarian alternative for Hashweh?
While traditional Hashweh is meat-based, a vegetarian version can be made by substituting the ground meat with a mix of finely diced mushrooms, lentils, or a plant-based ground meat alternative. Ensure to use vegetable broth for the rice and adjust seasonings accordingly.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 35g, Fat: 30g, Carbs: 40g, Fiber: 4g per serving (approximate, varies with exact ingredients and portion size).
Allergy Information
Contains dairy (ghee/butter) and tree nuts (pine nuts). For a dairy-free version, use olive oil instead of ghee/butter. Always check labels for hidden allergens.
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