Name: Lebanese Hashweh
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons Olive Oil (Extra virgin preferred for depth of flavor.); 1/2 pieces Onion, diced (Can substitute with shallots or green onions.); 3 cloves Garlic, finely chopped (Can substitute with garlic powder (1/4 tsp per clove).); 1 pound Ground Beef (Can substitute with ground lamb or turkey.); 2 cups Basmati Rice (Rinse well under cold water before cooking.); 4 cups Chicken Broth (Can substitute with vegetable broth or water.); 1/3 cup Toasted Pine Nuts and Slivered Almonds (Can substitute nuts based on availability.); 2 tablespoons Fresh Parsley, chopped (Can substitute with cilantro or omit.); 1.5 teaspoons Ground Cinnamon; 0.5 teaspoons Allspice (Can substitute with a mix of cloves and nutmeg.); 0.5 teaspoons Ground Cumin; 0.25 teaspoons Ground Nutmeg; to taste pinch Salt and Pepper (Season throughout the cooking process.)

This Lebanese Hashweh (Spiced Rice with Ground Meat and Nuts) Recipe comes together in about 30 minutes and is made all in one pot for a quick weeknight meal that your family will love! Switch up the meat or the nuts according to what you have on hand, or use it as a perfect way to “clean out the fridge.” Trust me, it’s all about flexibility here!

Ingredient Breakdown

Olive Oil
Onion (1/2, diced)
Garlic (3 cloves, finely chopped)
Ground Beef (1 pound)
Spices (1 1/2 tsp ground cinnamon, 1/2 tsp allspice, 1/2 tsp ground cumin, 1/4 tsp ground nutmeg)
Salt and Pepper
Basmati Rice (2 cups)
Chicken Broth (4 cups)
Toasted Pine Nuts and Slivered Almonds (1/3 cup)
Fresh Parsley (2 tablespoons, chopped for garnish)

How to Make Lebanese Hashweh

Heat the Olive Oil: Start by warming 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. You’re creating a base for all those delicious flavors.
Cook the Onion: Once the oil is shimmering, add your diced onion. Sauté until translucent, about 4–5 minutes, stirring occasionally. Oh, the smell of cooking onions, there’s nothing quite like it!
Add the Meat and Garlic: Next up, toss in 1 pound of ground beef (or lamb if you’re feeling fancy!) along with 3 finely chopped garlic cloves. Break up the meat with your spoon and cook until it’s browned and fully cooked through, about 5–7 minutes. You’ll want it to be nice and crumbly.
Stir in the Spices: This is where it gets fragrant! Stir in the ground cinnamon, allspice, cumin, nutmeg, and a couple pinches of salt and pepper. Cook this spiced meat mixture for 1–2 minutes to really allow those flavors to meld, think warm, cozy, and inviting.
Toast the Rice: Add the basmati rice to the pot and stir it to coat the grains with all the meaty goodness. Toast the rice lightly for about 2 minutes, and you’ll really enhance the flavors. This step is key!
Add the Broth: Now, pour in 4 cups of chicken broth and give everything a good stir. Bring it to a rolling boil over high heat. Your kitchen is probably smelling so incredible right about now.
Simmer and Cook: Once it’s boiling, reduce the heat to low, cover that pot tightly with a lid, and let it simmer undisturbed for 20 minutes. This is when the rice cooks perfectly, so don’t lift the lid, just trust the process!
Steam and Fluff: After the cooking time, remove the pot from heat and keep it covered for an additional 5 minutes. This allows the rice to steam and settle. When you’re ready, use a fork to gently fluff the rice, separating the grains for that light and airy texture we all love.
Garnish and Serve: Transfer the rice mixture to a lovely serving platter and sprinkle on the toasted pine nuts, slivered almonds, and a handful of fresh chopped parsley. It’s seriously beautiful and oh-so-delicious!

Why I Love This Recipe

Honestly, this Lebanese Hashweh is my go-to recipe when I need something hearty and comforting but don’t want to spend hours in the kitchen. It’s the kind of dish that feels celebratory, yet it’s also perfect for any busy weeknight. The best part is you can easily adapt it, switching out proteins or nuts means I can always work with whatever I’ve got! My family devours it every single time and always begs for seconds.

If you loved this Lebanese Hashweh, be sure to check out my Leb a nese Rice, my Beef Molokhia Stew, or my One-Pot Lebanese Green Bean Stew!

Why This Recipe Works

Quick & Easy

This one-pot meal comes together in under 30 minutes, making it a lifesaver for busy weeknights. Seriously, you’ll thank yourself later for having this in your dinner rotation!

Comfort Food

Loaded with tons of flavor and heartiness, this is what comfort food is all about. You’ll feel warm and satisfied after digging into this dish. It’s like being wrapped in a cozy blanket for your belly!

Customizable

The best part? You can use whatever ingredients you have. This recipe is super forgiving! Got some leftover veggies sitting in the fridge? Toss those in. Use whatever meat or nuts you have on hand. It’s a fantastic way to get creative.

Budget-Friendly

Using affordable, everyday ingredients means this dish won’t break the bank. Plus, it stretches quite a bit, so you’ll likely have plenty of leftovers or enough to feed a crowd if needed!

Meal Prep Friendly

This dish is perfect for meal prep! You can make a big batch and store it for the week, reheating portions as needed. It’s also delicious when served cold as a breakfast concept or lunch the next day.

Serving and Storage Tips

Serving Suggestions: Lebanese Hashweh is lovely on its own but pairs beautifully with a fresh salad or warm pita bread. You could also serve it alongside some seasoned yogurt or a side of roasted vegetables for a full meal experience!

Storage: This dish keeps well in the refrigerator for about 3 days. Just make sure to let it cool completely before popping it in an airtight container.

Reheating Instructions: The best method to reheat it is in the microwave, add a splash of chicken broth or a drizzle of olive oil to bring back its moisture. If you prefer, you can also reheat it on the stovetop with a little water, stirring frequently until warmed through.

Freezer Friendly: Yes! You can freeze the leftovers for up to 3 months. Just remember to cool it completely before transferring it to an airtight container or freezer-safe bag and thaw overnight in the fridge when you’re ready to enjoy it again.

This Lebanese Hashweh recipe is truly wholesome, flexible, and perfect for those busy evenings when you want something easy yet oh-so-satisfying. With tons of flavor in just one pot, you’ll have a delicious meal that the whole family will love, and you’ll be inspired to try different variations every time. Happy cooking! Follow us on Pinterest for daily meal inspiration!