Go Back
+ servings
A decadent and impressive spiced rice dish that literally translates to "stuffing". Layered with warm spices of cinnamon and allspice, savory ground beef and toasted pine nuts.
Print Recipe
5 from 6 votes

Lebanese Hushweh Rice (Spiced Rice with Meat and Pine Nuts)

A decadent and impressive spiced rice dish that literally translates to "stuffing". Layered with warm spices of cinnamon and allspice, savory ground beef and toasted pine nuts.
Prep Time10 minutes
Cook Time20 minutes
Resting Time10 minutes
Total Time40 minutes
Course: Main Course, Side Dish
Cuisine: Lebanese, Mediterranean, Middle Eastern
Keyword: Hashwee, Hashweh, Lebanese Hashweh, Lebanese rice, Spiced rice
Servings: 4 servings
Calories: 820kcal
Cost: $12

Ingredients

Rice

Toppings:

Instructions

  • Cook Beef in Ghee. Over medium heat, add 2 tablespoons of ghee to a medium sized pot. Add in ground beef and onion and cook until beef is fully cooked through, breaking up the meat as you go. Add in garlic and spices and saute for another minute.
  • Add Rice. Wash rice very well until water turns clear and add rice to the meat mixture and give everything a good stir.
  • Add Stock. Pour in stock and add another tablespoon of ghee.
  • Simmer Rice. Place lid on and bring to a boil, then reduce down to a simmer and cook until rice is cooked through, about 20 minutes.
  • Toast Pine Nuts. While rice is cooking, make the toasted pine nuts. Melt ghee in a small nonstick skillet over medium heat and pine nuts.
  • Toss pine nuts around and saute for a few minutes until the pine nuts just start to turn golden brown. As soon as you can smell the pine nuts, remove them to another plate and let cool. They will be very hot.
  • Garnish Rice. Once done, let rice sit for a few minutes and then fluff with a fork. Garnish with toasted pine nuts, fresh chopped herbs and good sprinkle of sumac.

Notes

If you don't like ground beef, ground lamb is a great substitute and very authentic as well.
For a vegetarian take, I would suggest chopped up mushrooms such as portobello and cremini. if pine nuts aren't available, slivered almonds will work too.
Servings are set for 4 as a main course but can go up to 6 servings as a side dish
Leftovers are fantastic stuffed in zucchini, eggplant and tomatoes.

Nutrition

Calories: 820kcal | Carbohydrates: 57g | Protein: 30g | Fat: 53g | Saturated Fat: 21g | Cholesterol: 119mg | Sodium: 418mg | Potassium: 665mg | Fiber: 3g | Sugar: 4g | Vitamin C: 3mg | Calcium: 67mg | Iron: 4mg