Lebanese Rice with Ground Beef and Pine Nuts (Hashweh Rice)

Name: Lebanese Rice with Ground Beef and Pine Nuts (Hashweh Rice)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 2 cups (370 g) long-grain white rice (basmati or medium-grain Egyptian), rinsed in several changes of cold water until the water runs mostly clear, then soaked in cold water for 20 to 30 minutes and drained well; ½ cup (70 g) pine nuts, raw; 3 tablespoons (42 g) unsalted butter, divided: 1 tablespoon for the pine nuts, 2 tablespoons for the beef; 1 tablespoon (15 ml) olive oil; 1 medium (about 7 oz) (200 g) yellow onion, finely chopped; 1 pound (454 g) ground beef (85% lean), at room temperature for 15 minutes; 1½ teaspoons (3 g) ground allspice; 1 teaspoon (2½ g) ground cinnamon; ½ teaspoon (1 g) black pepper, freshly ground; 2 teaspoons (12 g) fine sea salt, divided: 1 teaspoon for the beef, 1 teaspoon for the rice (if using salted broth, use less); 3 cups (710 ml) low-sodium chicken or beef broth, hot; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

Fluffy, separate-grain rice layered with spiced ground beef and golden toasted pine nuts. Warm cinnamon and allspice give this Lebanese hashweh rice its classic fragrance, and it all comes together in one pot on the stovetop.

Prep: 20 min
Cook: 40 min
Wait: 30 min
Total: 1 hr 30 min
Makes: About 8 cups (6 generous servings)

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Ingredients

6 servings

2 cups (370 g) long-grain white rice (basmati or medium-grain Egyptian), rinsed in several changes of cold water until the water runs mostly clear, then soaked in cold water for 20 to 30 minutes and drained well
½ cup (70 g) pine nuts, raw
3 tablespoons (42 g) unsalted butter, divided: 1 tablespoon for the pine nuts, 2 tablespoons for the beef
1 tablespoon (15 ml) olive oil
1 medium (about 7 oz) (200 g) yellow onion, finely chopped
1 pound (454 g) ground beef (85% lean), at room temperature for 15 minutes
1½ teaspoons (3 g) ground allspice
1 teaspoon (2.5 g) ground cinnamon
½ teaspoon (1 g) black pepper, freshly ground
2 teaspoons (12 g) fine sea salt, divided: 1 teaspoon for the beef, 1 teaspoon for the rice (if using salted broth, use less)
3 cups (710 ml) low-sodium chicken or beef broth, hot
¼ cup (15 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

Equipment (6)

Heavy 4-quart (3.8 L) pot or deep sauté pan with a tight-fitting lid
Small skillet for toasting pine nuts
Fine-mesh strainer
Wooden spoon
Clean kitchen towel or paper towels
Fork for fluffing

Steps

Before you start

Rinse the rice and soak it for 20 to 30 minutes so the grains cook evenly and stay separate.
Use a heavy 4-quart (3.8 L) pot with a tight-fitting lid; a thin pot can scorch the bottom.
Measure the broth and have it hot (or at least warm) before you need it so the pot stays at a simmer.
Allspice and cinnamon are the signature flavors, so use fresh ground spices for the best aroma.

1
Rinse and soak rice
- Place the rice in a large bowl and cover with cold water.
- Swirl with your hand, drain, and repeat 4 to 5 times until the water is mostly clear.
- Cover with fresh cold water and soak for 20 to 30 minutes, then drain thoroughly in a fine-mesh strainer.
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Ready when: Grains look opaque white and the rinse water is nearly clear
Tip: Don't skip the rinsing; surface starch is what makes rice gummy.
2
Toast pine nuts
- Melt 1 tablespoon of the butter in a small skillet over medium-low heat.
- Add the pine nuts and stir constantly for 3 to 4 minutes.
- Tip them onto a plate right away.
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Ready when: Nuts are evenly golden brown and smell nutty
Tip: Pine nuts go from golden to burnt in seconds and keep cooking in the hot pan, so remove them as soon as they color.
3
Soften the onion
- Heat the olive oil and the remaining 2 tablespoons butter in the 4-quart pot over medium heat.
- Add the chopped onion and cook, stirring often, for 6 to 7 minutes.
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Ready when: Onion is soft, translucent, and just beginning to turn pale gold
4
Brown the beef
- Raise the heat to medium-high.
- Add the ground beef, 1 teaspoon of the salt, the allspice, cinnamon, and black pepper.
- Break the meat into small crumbles with a wooden spoon and cook, stirring, for 7 to 9 minutes.
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Ready when: No pink remains, the liquid released by the meat has evaporated, and the crumbles are browned and sizzling
Tip: If the beef releases a lot of fat, spoon off all but about 2 tablespoons so the rice isn't greasy.
5
Toast the rice
- Add the drained rice to the pot.
- Stir gently for 2 minutes so every grain is coated in the spiced fat.
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Ready when: Grains look slightly translucent at the edges and smell toasty and fragrant
Tip: Stir gently to avoid breaking the soaked grains.
6
Add broth and boil
- Pour in the hot broth and add the remaining 1 teaspoon salt.
- Stir once to level the rice and meat, then taste the liquid; it should taste lightly over-seasoned.
- Increase the heat to high and bring to a full boil.
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Ready when: Liquid is boiling vigorously and the level has just reached the top of the rice
Tip: Do not stir again after this point, or the rice will turn starchy.
7
Simmer covered
- As soon as it boils, reduce the heat to low, cover tightly, and cook for 15 minutes without lifting the lid.
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Ready when: Surface shows small steam holes and the liquid has been absorbed
Tip: Lifting the lid lets steam escape and can leave the rice undercooked.
8
Rest off the heat
- Turn off the heat.
- Lay a clean kitchen towel over the pot, press the lid on top, and let it stand for 10 minutes.
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Ready when: Rice is tender with no hard center and no wet pockets
Tip: Fold the towel corners up over the lid so they don't touch the burner.
9
Fluff and serve
- Remove the lid and fluff the rice and beef together with a fork, lifting from the bottom.
- Transfer to a serving platter, scatter the toasted pine nuts over the top, and sprinkle with the parsley if using.
- Serve hot.
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Ready when: Grains are separate, fluffy, and evenly speckled with beef
Tip: Add the pine nuts at the last moment to keep them crisp.

Good to know

Tips

Keep the ratio at 1 part rice to 1.5 parts liquid by volume for soaked rice; unsoaked rice needs about 1/2 cup (120 ml) more broth.
Don't skip the towel-covered rest; it is the secret to fluffy, separate grains.
Serve with plain yogurt or a cucumber-yogurt salad and a simple tomato salad to balance the richness.
For a stronger flavor, add a pinch of ground nutmeg or a small cinnamon stick to the broth.

Make ahead

"Soak and drain the rice up to 2 hours ahead, and cook the onion and beef (steps 3 and 4) up to 1 day ahead and refrigerate. Reheat the beef in the pot before adding the rice. Toast the pine nuts up to 1 day ahead and store airtight at room temperature."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 3 months in freezer-safe containers. Reheat covered in the microwave with 1 to 2 tablespoons water per serving, or in a covered skillet over low heat, until steaming hot (165°F/74°C). Store pine nuts separately and add after reheating."

Substitutions

ground beef (85% lean) → ground lamb. Traditional and richer in flavor; cook to 160°F (71°C) and drain excess fat.
pine nuts → slivered almonds. Toast the same way; they are more affordable and equally crunchy, with a slightly different flavor.
low-sodium chicken or beef broth → water plus an extra 1/2 teaspoon salt. Gives a milder flavor, but the spices still shine.
unsalted butter → ghee or extra olive oil. Use the same amount; ghee gives a nutty flavor.