Hashweh (Lebanese spiced beef and rice)
Cinnamon-scented beef and buttery rice cooked together and showered with toasted almonds, a Lebanese family dinner in one pot.
- 50 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.25 a serving
- 630 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice
- 1 tbsp butter
- ¼ cup almonds, sliced
- 1 yellow onion, finely chopped
- 1 lb 85/15 ground beef
- ½ tsp ground coriander
- 1 beef bouillon cube
- 2 tbsp fresh parsley, chopped
- ½ cup plain yogurt (optional)
From your pantry
- 1 tbsp olive oil
- ¾ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp black pepper
- 1¼ tsp salt
- 2¼ cups water
Each serving has about 630 calories, 29 g protein, 63 g carbs and 28 g fat, and costs about $2.25 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No butter? Ghee works.
- No yellow onions? White onions or red onions work.
- No 85/15 ground beef? 90/10 ground beef works.
- No fresh parsley? Cilantro works.
- No plain yogurt? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
the rice in a strainer until the water runs mostly clear, and let it .
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Heat the oil and butter in a large pot with a lid over medium. Add the almonds and stir 2 to 3 minutes, until , then scoop them onto a plate.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 2 min 30 sec
Dolly’s tip: Nuts go from golden to burnt in seconds. Pull them the moment they smell toasty.Add the onion to the pot and cook 5 minutes, until soft.
Medium heatTimer: 5 min
Turn the heat to medium-high, add the beef, and cook 7 to 8 minutes, breaking it into fine , until no pink is left.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Medium-high heatTimer: 7 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Stir in the cinnamon, cumin, coriander, pepper and salt for 1 minute, then add the rice and stir 1 minute to coat it.
Medium-high heat
in the bouillon cube, pour in the water, and .
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low, and cook 18 minutes without lifting the lid. Take it off the heat and let it sit, still covered, 10 minutes.
Low heatTimer: 18 min
Fluff with a fork, pile onto a platter, and scatter the almonds and parsley on top. Serve with yogurt.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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