🍚 Hashweh (spiced rice with meat)

Name: Hashweh (spiced rice with meat)
Total time: 45 min
Yield: 4
Cuisine: Lebanon · Levant
Ingredients: 300 g minced beef; 300 g long-grain rice, rinsed; 30 g butter; 40 g pine nuts; 1 tsp ground cinnamon; 1 tsp ground allspice; 600 ml water; Salt and black pepper

Origin: Lebanon · Levant

438kcal

per serving · 250 g

175kcal

per 100 g

25 gProtein10 g / 100 g

20 gFat8 g / 100 g

42 gCarbs17 g / 100 g

Hashweh is Levantine rice cooked with browned minced beef, warm spices such as cinnamon and allspice, and butter, finished with toasted pine nuts. The name means "stuffing", and the same mixture fills roast chicken, lamb and vegetables. Served on its own, it is fragrant, buttery and nutty, often with a fresh salad.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not vegetarianbecause of: ground beef

Not veganbecause of: ground beef, butter

Contains dairybecause of: butter

Not keto17 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk ⚠ Tree nuts

What it is made of

ground beefricepine nutscinnamonallspicebutter

Recipe

4 servings45 min

Ingredients

300 g minced beef
300 g long-grain rice, rinsed
30 g butter
40 g pine nuts
1 tsp ground cinnamon
1 tsp ground allspice
600 ml water
Salt and black pepper

Method

Toast the pine nuts in a dry pan until golden and set aside.
Melt the butter in a pot and brown the beef, breaking it up, for 6–8 minutes.
Add the cinnamon, allspice, salt and pepper, then the rice, and stir for 1 minute.
Pour in the water, bring to the boil, cover and cook on low heat for 18–20 minutes.
Rest for 5 minutes, fluff and scatter the pine nuts on top.

How to make it lighter

Use lean minced beef and halve the butter — 1 tbsp butter ≈ 100 kcal.
Pine nuts are calorie-dense: a small sprinkle on top gives the flavour.
Make hashweh a side rather than the main plate, next to a large salad.

History

Hashweh belongs to the shared cooking of Lebanon, Syria, Palestine and Jordan, where it is a fixture of festive tables and holiday meals. It is commonly served under roast chicken or lamb, a dish sometimes called riz a djeij.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →