Hashweh - Lebanese Ground Beef and Rice

Hashweh is a lightly spiced delicious Lebanese dish made with seasoned ground beef, fluffy rice, and toasted pine nuts. This comforting one-pot meal is easy to prepare yet full of warm, aromatic spices that bring out the richness of the meat. It is traditionally served as a hearty main dish or as a stuffing for vegetables, poultry, or lamb.

Jump to:

• Why Hashweh is So Popular
• Ingredients You’ll Need
• How to Make Hashweh - Lebanese Ground Beef and Rice
• Recipe Tips From the Chef
• Variations to Try
• Serving Suggestions
• Storing and Reheating
• Recipe FAQs
• Related Recipes
• Hashweh - Lebanese Ground Beef and Rice

Hashweh is a perfect example of beautifully balanced textures and flavors. The tender rice absorbs all the juices from the meat, while cinnamon and allspice add warmth and depth. A sprinkle of toasted almonds or pine nuts on top gives a delicious crunch.

You can serve Hashweh on its own with a side of Cacik (Turkish Yogurt Dip) or paired with a bowl of Persian Shirazi Salad.

Why Hashweh is So Popular

This Arabic ground meat and rice dish is simple, versatile, and full of rich Middle Eastern flavors. Here’s why it’s a favorite in many households:

• One-Pot Convenience – Everything cooks together in a single pot, making cleanup easy.

• Balanced Flavors – The gentle warmth of cinnamon and allspice brings out the best in the meat and rice.

• Perfect for Meal Prep – Stays fresh for days and can be used in different ways throughout the week.

• Customizable – Works well with beef or lamb, and the toppings can be adjusted to personal preference.

Ingredients You’ll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Ground beef - I prefer using ground beef with a %15 fat percentage but you can use lean beef if you prefer. Add an extra 1 tablespoon of olive oil if you want to use lean beef.

• Onion - You can use white, yellow, or brown onion to add a subtle sweetness and depth to the dish.

• Olive Oil - I prefer using good-quality olive oil for cooking, but you can use any oil you like.

• Spices – A warm blend of cinnamon, allspice, salt, and freshly ground black pepper.

• Rice – Long-grain rice, such as Basmati, is best for its light and fluffy texture. You can also use Jasmine rice or Baldo rice if you prefer. The water amount may need adjusting depending on the type of rice.

• Toasted Nuts – Pine nuts or almonds add a crunchy topping.

How to Make Hashweh - Lebanese Ground Beef and Rice

Making Hashweh - Lebanese Ground Beef and Rice is very easy, and straightforward. However, to achieve the best results you need to follow a few simple steps:

Start by heating a small amount of butter or olive oil in a pan. Add the nuts and toast them until they are golden brown and fragrant. Set them aside for later.

Place a large pot over medium heat. Add the ground beef and break it apart with a spatula. Cook for 5-7 minutes until browned.

Add olive oil and chopped onions, then sauté for a few minutes until the onions turn translucent.

Stir in the currants, cinnamon, allspice, salt, and freshly ground black pepper. Mix well to coat the meat evenly, letting the spices infuse into the dish.

Rinse the rice under cold water until the water runs clear. Add the rice and peas to the pot with the meat and stir to combine. Pour in the water, bring it to a gentle simmer, then cover and cook for 20-25 minutes, until the rice is tender and all the liquid is absorbed.

Once the rice is fully cooked let it rest for 15 minutes, and then gently fluff it with a fork. 

Garnish with the toasted nuts and fresh parsley. Serve warm with a side of yogurt or a fresh salad.

Recipe Tips From the Chef

• Rinse the rice to remove excess starch and help keep the grains separate.

• Keep an eye on pine nuts while toasting to prevent burning, as they toast quickly.

• I prefer basmati rice for this recipe. You can also use Jasmine rice or Baldo rice if you prefer. The water amount may need adjusting depending on the type of rice.

• After cooking, let the rice sit covered for 15 minutes before fluffing to help absorb any remaining steam.

Variations to Try

Hashweh is a flexible dish that can be adapted in different ways:

• Stuffed Vegetables – Use it as a filling for bell peppers, zucchini, or grape leaves.

• Pilaf Style – Stir in cooked carrots for extra texture.

• Topped with Yogurt Sauce – A drizzle of garlicky yogurt adds a creamy contrast.

• Spiced with Extra Heat – Add a pinch of chili flakes for a bit of warmth.

Serving Suggestions

This dish is great on its own but pairs well with:

• Havuc Tarator (Turkish Carrot Salad with Yogurt) – The cool, creamy yogurt balances the warm spices.

• Mediterranean Hummus Dip and Greek Pita Bread – A classic combination for an extra layer of flavor.

• Grilled BBQ Chicken Thighs or Turkish Grilled Lamb Kofta - Izgara Kofte – Makes for a heartier meal.

• Pickled Cucumber - Salatalik Tursusu – Adds a tangy contrast to the rich flavors.

Storing and Reheating

Hashweh keeps well in the fridge for up to 4 days in an airtight container. To reheat, add a splash of water or broth and warm it on the stovetop over low heat. It can also be frozen for up to 3 months and reheated as needed.

Recipe FAQs

Related Recipes

For more delicious rice and meat dishes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious Hashweh - Lebanese Ground Beef and Rice as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!