Hashweh (Spiced Rice with Ground Beef) is a comforting, one-pot Middle Eastern dish built from fragrant basmati rice, warm spices, and savory ground meat. It works well as a main course on its own or as a base for roasted chicken, lamb, or a platter of vegetables. This version is simple to prepare and is finished with toasted nuts and fresh parsley for texture and brightness.
Table of Contents
- What is Hashweh?
- Ingredients
- How to Make this Hashweh Rice Recipe
- Expert Tips
- Serving Suggestions
- Troubleshooting Common Issues
- Recipe FAQs
- Other Rice Recipes
- Hashweh (Spiced Rice with Ground Beef) Recipe
What is Hashweh?
Hashweh means “stuffing” in Arabic and is a traditional spiced rice preparation from Levantine cuisine. While it is often used to stuff roast chicken, lamb, or grape leaves, it is equally satisfying when served as a standalone rice-and-meat dish. The core flavors come from basmati rice, ground meat (beef or lamb are common), and a warm spice blend known as baharat or 7-spice.
This recipe is a straightforward, homestyle approach—meat is browned, aromatics and spices are added, then rice is combined and cooked in broth until tender. Finish with toasted nuts and fresh herbs for contrast and visual appeal.
Ingredients
These ingredients are common and easy to source. The recipe is forgiving, so substitute similar items if needed.
- 1½ cups basmati rice — rinsed and drained
- 2 tbsp olive oil
- 1 lb lean ground beef (or ground lamb, chicken, or turkey)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 onion, finely chopped
- 1–2 garlic cloves, minced
- 2 tsp baharat (7-spice) — or substitute with ¾ tsp cumin + ¾ tsp coriander + ½ tsp cinnamon
- 2¼ cups chicken broth (low sodium preferred)
Garnish
- 2 tbsp butter
- 2 tbsp pine nuts and/or slivered almonds
- Fresh parsley, chopped
See the recipe card below for measurements and step-by-step instructions.
How to Make this Hashweh Rice Recipe
Read the steps through once before you begin. The method is simple: brown the meat, add aromatics and spices, stir in rice, add broth, and steam until the rice is tender.
Step 1. Rinse the rice. Rinse the basmati rice under cold water until the water runs clear. Drain in a sieve and set aside. Rinsing removes excess starch and helps the rice stay fluffy.
Step 2. Sauté the beef. Heat olive oil in a large pot over medium-high heat. Add the ground beef, salt and pepper. Cook, stirring and breaking up the meat, until it’s browned and most of the liquid has evaporated, about 7–10 minutes. Scrape any browned bits from the bottom of the pot.
Step 3. Add the aromatics and spice. Stir in the chopped onion, minced garlic and baharat. Sauté for 2–3 minutes to soften the onion and toast the spices—this releases their aroma and deepens the flavor.
Step 4. Add the rice. Add the drained rice to the pot and stir thoroughly to coat each grain with the spiced meat mixture.
Step 5. Add the broth. Pour in the chicken broth and stir to break up any clumps of rice. Bring the mixture to a gentle boil.
Step 6. Simmer. Cover with a tight-fitting lid, reduce the heat to the lowest setting, and simmer for 20–25 minutes, until the rice is tender and has absorbed the liquid.
Step 7. Toast the nuts. While the rice finishes, melt butter in a small pan over medium heat and fry the pine nuts and/or slivered almonds for 1–2 minutes, stirring constantly so they brown evenly but do not burn.
Step 8. Rest and serve. Remove the pot from heat and let it rest, covered, for 5–10 minutes. Fluff the rice gently with a fork and garnish with chopped parsley and the toasted nuts before serving.
Expert Tips
- Rinse and soak the rice. Rinsing removes starch; a short soak (15–30 minutes) helps the grains cook evenly and remain separate.
- Use fresh spices. Freshly ground baharat or whole spices toasted and ground will give the best aroma. If your pantry spices are old, increase quantities slightly to boost flavor.
- Brown the meat well. Caramelization on the beef adds depth to the final dish, so take a few extra minutes to let it develop color.
- Adjust liquid to your rice. Different basmati brands absorb liquid differently—if you know your bag cooks better with slightly more or less broth, adjust accordingly.
- Optional veggies. For more texture and color, stir in peas, diced carrots, or green beans during the last 5–7 minutes of cooking.
Serving Suggestions
Hashweh pairs beautifully with plain yogurt, a simple cucumber and tomato salad, or a fresh herb salad. It is traditional to serve it alongside roast chicken stuffed with the same rice for celebratory meals. You can also serve it as a hearty side beneath roasted vegetables or grilled meats.
A squeeze of lemon or a dollop of plain yogurt on the side brightens the dish and balances the warm spices.
For a complete meal, serve Hashweh with a green salad, pickled vegetables, or a tangy yogurt dip. Leftovers reheat well and can be refreshed with a splash of water or broth and a brief reheat on the stovetop or in the microwave.
Troubleshooting Common Issues
- If the finished rice is too wet, remove the lid and let it steam off the heat for 5–10 minutes to evaporate excess moisture.
- If the rice is undercooked, add a small splash of hot water or broth, cover, and cook on low for another few minutes until tender.
Use the rice-to-liquid ratio that works best for the rice brand you use most often.
Recipe FAQs
Yes. Store cooled Hashweh in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to restore moisture.
Yes. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Other Rice Recipes
Appetizers
Mediterranean Yellow Rice (Turmeric)
Levantine Recipes
Saffron Rice (Middle Eastern)
Levantine Recipes
Vermicelli Rice (Lebanese)
Levantine Recipes
Maqluba (Upside-Down Rice and Chicken)
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Hashweh (Spiced Rice with Ground Beef)
A simple, aromatic one-pot rice dish with basmati, baharat spice, and ground beef. Serves 4.
Ingredients
- 1½ cups basmati rice, rinsed and drained
- 2 tbsp olive oil
- 1 lb lean ground beef
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 onion, finely chopped
- 1–2 garlic cloves, minced
- 2 tsp baharat (or ¾ tsp cumin + ¾ tsp coriander + ½ tsp cinnamon)
- 2¼ cups chicken broth
Garnish
- 2 tbsp butter
- 2 tbsp pine nuts and/or slivered almonds
- Fresh parsley, chopped
Instructions
- Rinse the rice. Rinse under cold water until clear and drain.
- Sauté the beef. Heat oil in a large pot over medium-high heat. Add beef, salt and pepper and cook until browned, 7–10 minutes.
- Add aromatics and spice. Stir in onion, garlic and baharat. Sauté 2–3 minutes until the onion softens and the spice is fragrant.
- Add the rice. Mix in the drained rice, coating it with the meat and spices.
- Add the broth. Pour in chicken broth and stir to separate any clumps. Bring to a gentle boil.
- Cook. Cover tightly, reduce heat to low, and simmer 20–25 minutes until rice is tender and liquid is absorbed.
- Toast the nuts. Meanwhile, melt butter in a small pan and toast the pine nuts and almonds for 1–2 minutes until golden.
- Rest and serve. Let the pot rest off the heat for 5–10 minutes. Fluff with a fork and garnish with parsley and toasted nuts.
Notes
Substitute ground lamb or turkey if preferred. For vegetarian variations, omit meat and increase the vegetables and spices, using vegetable broth. Adjust salt and broth quantities to suit the rice brand you use.
Nutrition (approx. per serving)
Calories: 574 kcal; Carbohydrates: 60 g; Protein: 31 g; Fat: 23 g.
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