If you thought rice is a benign, boring side dish, this Hashweh Lebanese Rice will change your mind! Adorned with meat, toasted nuts and raisins. And loaded with flavors from aromatics and warm Middle Eastern Spices. Hashweh makes a glorious holiday side dish, but it can be the star dish any day of the week.
See serving suggestions, and be sure to view the video tutorial for how to make hashweh.
What is Hashweh?
In our household, this Lebanese rice has been lovingly named, “dirty rice.” It is more properly known throughout the Middle East as hashweh, which literally means stuffing or stuffed.
Hashweh is a one-pot rice dish, loaded with ground or minced beef (or lamb), lots of toasted nuts and dried fruit like raisins. It is anything but bland. Expect layers of flavor in each bite, thanks to aromatics and warm Middle Eastern spices like cinnamon and allspice.
So as you can see, this loaded Lebanese rice is anything but an average “stuffing” to be tucked in or added as a side. Sure, it can be that. And it’s a must holiday side dish for me (think Thanksgiving and Christmas.)
But it can easily be the main star on any given night, don’t you agree?
How to Make Hashweh
(be sure to also watch the video tutorial below)
Hashweh is really simple to make. It takes only a few simple steps and a couple of pro tips:
1- A very important first step is to rinse and soak the rice in water for a few minutes. This helps get rid of excess starch so the rice is not sticky. It also allows the rice to cook more quickly and evenly (you end up using less water in cooking than you see in typical rice dishes.)
2- The cooking process for hashweh begin with browning the meat (you can use ground beef or lamb), along with aromatics and warm spices. We are layering flavors from the very start!
3- Once the meat is fully cooked, we add our drained rice right on top (all in one pot). We also make sure to add a little more of the same spices to carry the flavors through. Water and a drizzle of extra virgin olive oil are the last couple ingredients to add. Bring to a boil until the water reduces by a lot. Then cover and cook.
4- Important tip, once the hashweh rice is fully cooked through, the best thing you can do to it is to leave it covered and undisturbed for a few minutes before uncovering it. This is important for texture and flavor.
5- To serve the hashweh rice, simply turn it onto a plate (watch my video below to see how I do it), then add all the beautifully toasted nuts and raisins, maybe a little parsley for garnish. Glorious!
What to serve with Hashweh Lebanese Rice?
Sure, this gorgeous Lebanese rice makes a great side dish. And I do often serve it as a gluten-free stuffing alternative for Thanksgiving! But, I have no shame serving it as a main course with a couple of yummy sides.
I like to turn hashweh Lebanese rice into dinner bowls with a side salad like this chickpea salad or fattoush and a little creamy roasted garlic hummus! The kind of dinner bowl equal in awesomeness to these Greek Keftedes dinner bowls or this Lebanese Fatteh!
And if you have leftover ground lamb, use it to make Greek Lamb Burgers the next night!
Watch the Video Below for How to Make Hashweh Lebanese Rice:
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Loaded Lebanese Rice: Hashweh
- Total Time: 50 minutes
- Yield: Serves 6
Description
This Lebanese rice pilaf called hashweh is not your ordinary rice. Loaded with lean ground beef, toasted nuts, raisins. Seasoned to perfection! See step-by-step photos below the recipe
Ingredients
- 1 1/2 cups medium grain rice
- Olive oil
- 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 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
Instructions
- 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 (see picture below).
- 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.
- Garnish with parsley, toasted pine nuts, almonds and raisins. Enjoy.
Notes
- Pro Tips: Be sure to watch the video tutorial above this recipe. A couple of important of tips to remember: 1) before you do anything, make sure to rinse the rice well and let it soak for a few minutes.This will ensure the rice is not sticky and that it will cook quickly and evenly. 2) When the hashweh is ready, leave it covered and undisturbed for a few minutes before serving. Again, this ensures texture but also flavor.
- Recommended for this Recipe All-natural ground allspice and Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroeniki olives)
- SAVE! Try our Ultimate Mediterranean Spice Bundle, or create your own 6-pack or 3-pack of fresh, all-natural and organic spices!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Side dish/entree
- Cuisine: Lebanese
More Recipes to Try
Egyptian Koshari: Rice and Lentils
*This post was originally published in 2014 and has been updated for readers benefit.
Love this! I never had much luck making medium/long grain rice, and usually cook with Basmati, but you made the steps look so simple in your video and it turned out really well, especially with the side of Fattoush. My husband is Lebanese and his mum doesn’t really have “recipes” so its hard to learn from lol, but since finding your site a few years ago, you’ve opened up a whole new world of cooking for me so thank you <3
We love hearing that, Ruby! Thank you!
Hi Suzy,
could you use Basmati rice?
Hi, Heather. We’ve not tested this with basmati. If you want to give it a try, just know that it cooks differently thank long grain rice. Because of this, I would skip the step of soaking basmati in this one.
I have made the many times ! We all love it… Thank you
Love this dish! Followed recipe exactly (but added lots of black pepper!)
Served with a yogurt sauce on the side (plain yogurt, garlic, lemon juice, cumin, salt, and pepper).
Dee-lish! Thanks, Suzy!
We went to a local family owned Lebanese restaurant recently where I had hashweh and toum for the first time and I FELL IN LOVE. We tried to go on a Sunday but they were closed and I’m so glad I found this recipe because I have been making it non stop. The only adjustment I make is 2 lbs if meat instead of 1. And a rule of thumb I always use is 1 teaspoon of salt per pound of meat so in this case I use 2 HEAPING teaspoons of salt, to account for the rice as well. I serve it with toasted slivered almonds and fresh chopped parsley and a side of toum is a must. I cannot eat hashweh without toum. I put it on everything now. I must also disclose I am Vietnamese and hardly ever obsess over any other cultures good over my own but this time Lebanese food has my heart!!!
Hi- I followed the recipe exactly, word for word and found it had too much allspice. I loved the video and method though!
I grew up eating hashweh cooked by women relatives who really knew what they were doing. This recipe is slightly different, I love it. I didn’t follow it to the letter (just throw the rice in). For those who found it too bland, you may want to add some more of the spices. Also lamb is more authentic and has more flavor
What to make when you only have 1 lb of ground beef in the freezer??? Hashweh!!! Of course! All the other ingredients I usually have on hand in my pantry. I’ve been making this regularly for about 4 years now! Always a delicious hit!! I usually serve it with your Fattoush salad! Love all your recipes!! Thanks!!
Thanks, Amy!
I’m so sorry but I really tried to like this recipe. It was so easy to make! The smell was AMAZING and honestly it would make a fantastic meal for someone on a bland diet. I have loved all your recipes but this one isn’t for us 😩
Hello,
I may have missed this, but how much water do you put in this? I tried to make it but I think I put too much water. Thank you!
Hi, Theresa. This recipe calls for 2.5 cups of water.
Suzy,
My wife and I decided to try the Mediterranean diet after she was hospitalized when her blood sugar levels were over 400, and both of us having other health issues. After years of trying paleo & keto, nothing has seemed to work.
After only 2 weeks of being on this about 80% percent of the time, her blood sugar levels into the 120s, and we have both lost weight.
Our favorite recipes so far are this Hashweh, which was amazing-I took the leftovers and stuffed some peppers for dinner last night-and the Egyptian zucchini casserole!
I’ve had to make some herb and spices substitutions due to some food sensitivities and availability because of the…um, “rural” area of where we live.
I want to thank you for sharing your food, culture, and heritage with us!
Another excellent recipe! I did add a few ingredients at the table that made it even better for us. I mixed a little fresh lemon juice with honey and drizzled it on top. I always keep handy a small jar of your Mediterranean Spice Mix from the Musakhan recipe. I sprinkled a little of this was well.
Sounds great! Thanks for sharing, Murray!
would chickpeas or mushrooms be a good meat substitute for this recipe?
Hi, Angela. Although I haven’t tried it personally, I think mushrooms could make a good substitute for the meat here. If you give it a try, I’d love to hear what you thought!
I use black lentils instead of meat (I got the idea from your Mujadara recipe!) and love it.
That’s awesome, Becky! Thank you for sharing!
I wondered if I can make this mushrooms and would if have the same spices? Ty!!
Hi, Cecilia. Are you referring to replacing something in the recipe with mushrooms, or simply adding mushrooms with everything else?
Such a delicious and easy to follow recipe. My whole family loves this! Thank you for introducing us to easy to follow tasty Lebanese food! Yum!
My pleasure, Cass! So glad you enjoyed the recipe!
Do you know if this could be veganized successfully if I used meatless crumbles instead of actual meat or should I just use one of your meatless rice recipes?
Hi, Sherri. Hard to say. I’m not sure how meatless crumbles would hold up during the boiling process. I don’t have very much experience with that product.
I make this all the time with meat substitute, like Impossible or Beyond. It turns out beautifully. I have never used soy crumbles,, but I don’t see why it wouldn’t turn out the same.
Thanks for chiming in, Jennifer!
I’ve made this multiple times using Beyond Beef ground 1 lb. pkg. I don’t cook it together with rice so put in less water and smaller amts of the spices. I’m making it right now!!