Lebanese Hashweh Rice
How to make the best traditional Lebanese Hashweh. Our easy rice recipe features minced beef, currants and Middle Eastern spices.
Servings: 4
Calories: 632kcal
Equipment
- Dutch Oven
- French knife
- Wooden spoon or spatula
- measuring cups
- measuring spoons
- Microwave
- mixing bowl
Ingredients
- 4 tbsp Butter
- 1 Spanish Onion finely chopped
- 8 oz Lean Ground Beef
- 2 1/2 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/2 tsp Ground Cloves
- 1/4 tsp Ground Cinnamon
- Kosher Salt and Black Pepper
- 2 cups Long Grain Rice rinsed and drained
- 1/2 cup Dried Currants
- 3 tbsp Lemon Juice
- 1/4 cup Toasted Pine Nuts
- 1/2 cup Flat Leaf Parsley chopped
Instructions
- In a large pot or Dutch Oven over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
- Add the beef, cumin, coriander, cloves, cinnamon, 2 1/2 teaspoons salt and 1 teaspoon pepper, then cook, stirring frequently and breaking up the meat into small pieces, until lightly browned, 4 to 5 minutes. Add the rice and cook, stirring often, until the grains are no longer translucent, 5-6 minutes.
- Add 2 2/3 cups water, scrap the bottom of the pan then bring to boil over medium heat. Cover, reduce to low and cook until the rice has absorbed the liquid, about 20 minutes. Meanwhile, in a small microwave safe bowl, combine the currants and lemon juice. Cover and microwave on high until plumped, 30 to 45 seconds. Set aside.
- When the rice is cooked, stir in the currants and juice in the bowl. Taste and season with salt and pepper. Sprinkle with pine nuts and parsley.
Nutrition
Calories: 632kcal | Carbohydrates: 81.1g | Protein: 26.2g | Fat: 22g | Saturated Fat: 9.3g | Cholesterol: 81mg | Sodium: 135mg | Potassium: 551mg | Fiber: 3.3g | Sugar: 3g | Calcium: 69mg | Iron: 17mg