Lebanese Hashweh – Spiced Rice with Minced Lamb and Nuts

Name: Lebanese Hashweh - Spiced Rice with Minced Lamb and Nuts
Prep time: 40 min
Cook time: 1 h 25 min
Total time: 2 h 5 min
Cuisine: Lebanese
Ingredients: 3 tablespoon oil or ghee; 1 onion diced; 2 – 4 cloves garlic crushed; 1 tablespoon baharat spice mix or all spice or a bit of both; 1 heaped tsp cumin powder; ¼ teaspoon ground cinnamon; 1 ½ teaspoon smoked paprika; 1 teaspoon onion powder; 2 teaspoon salt; ¼ teaspoon ground black pepper; 2 cups rice soaked for 30 minutes; 4 cups chicken stock or water; 1 tablespoon butter; 3 tablespoon pine nuts

By:

Marry

Published:

June 26, 2026

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Lebanese Hashweh, also known as Spiced Rice with Minced Lamb and Nuts, is a soul-warming dish that brings comfort and flavor to the dinner table. The gentle aroma of spices fills your kitchen as you prepare this Lebanese classic, making it hard to resist diving into the warm, fragrant goodness. This dish beautifully marries tender minced lamb with perfectly cooked rice, each grain infused with a rich symphony of spices. Topped with crunchy pine nuts, it’s a feast not just for the palate but also for the eyes.

Lebanese Hashweh - Spiced Rice With Minced Lamb And Nuts 9

The first time I encountered Lebanese Hashweh was at a family gathering, where the rich, inviting smells wafted through the air. I couldn’t wait to taste it, and when I finally did, I knew I had discovered a treasure. Its layers of flavor and texture make it a meal that not only satisfies hunger but nourishes the soul too. With its balance of spices, hearty lamb, and creamy rice, this recipe is a fantastic choice for family dinners or special occasions. Get ready to experience the magic of Lebanese Hashweh in your kitchen!

Why You’ll Love This Recipe

Simple & Quick: With a total time of about 1 hour and 25 minutes, this dish is perfect for a weeknight meal!
Irresistible Flavor: A medley of spices like cumin, cinnamon, and smoked paprika offers a flavor punch with every bite.
Eye-Catching Appeal: The beautiful colors of the dish, highlighted by the toasted pine nuts, make it a showstopper on any table.
Flexible Serving: Whether as a main dish or a side, it’s perfect for dinners, lunch boxes, or gatherings.
Diet-Friendly Options: It’s easy to make this dish gluten-free by ensuring your spices and stock are free from gluten.

Ingredients You’ll Need

3 tablespoons oil or ghee: This is your primary cooking fat, providing a depth of flavor. Ghee will add a nutty richness, while oil can give a lighter taste. Use olive oil for a Mediterranean touch.
1 onion, diced: Onions are the aromatic base of the dish; they add sweetness and depth as they caramelize.
2 – 4 cloves garlic, crushed: Fresh garlic contributes a punchy flavor and aroma that enhances the dish beautifully.
1 tablespoon baharat spice mix or allspice (or a bit of both): This warm spice blend incorporates many flavors, making it a perfect choice for the dish’s character.
1 heaped teaspoon cumin powder: Cumin adds an earthy warmth that complements the lamb beautifully.
¼ teaspoon ground cinnamon: A touch of cinnamon lends subtle sweetness, enhancing the overall flavor profile.
1 ½ teaspoons smoked paprika: This ingredient imparts a lovely smoky flavor, elevating the dish beyond the ordinary.
1 teaspoon onion powder: A convenient ingredient to boost the onion flavor without requiring extra cooking time.
2 teaspoons salt: Essential for flavoring the dish at every step.
¼ teaspoon ground black pepper: A touch of black pepper adds a mild heat to balance the spices.
2 cups rice, soaked for 30 minutes: Long-grain rice works best, soaking it ensures better texture and less stickiness.
4 cups chicken stock or water: Using chicken stock imparts a richer flavor to the rice compared to plain water.
1 tablespoon butter: Added at the end for a luxurious finish that makes the rice creamy.
3 tablespoons pine nuts: Toasted pine nuts give the dish a delightful crunch and nutty flavor.

How to Make Lebanese Hashweh – Spiced Rice with Minced Lamb and Nuts

Build the Base: In a large pot, heat 3 tablespoons of oil or ghee over medium heat. Once hot, add the diced onion and cook for about 10 minutes until it’s soft and golden brown. Then add 2 to 4 crushed garlic cloves and cook for another 1-2 minutes until fragrant.
Brown the Meat: Next, add 1 pound of minced lamb or beef to the pot. Use a wooden spoon to break it up. Cook on medium-high heat for about 7-10 minutes until browned, stirring occasionally.
Bloom the Spices: Stir in 1 tablespoon of baharat spice mix, 1 heaped teaspoon of cumin powder, ¼ teaspoon of ground cinnamon, 1 ½ teaspoons of smoked paprika, 1 teaspoon of onion powder, 2 teaspoons of salt, and ¼ teaspoon of ground black pepper. Cook for an additional 2-3 minutes until the spices are fragrant.
Cook the Rice: Now, add 2 cups of soaked rice and stir to coat it in the mixture. Pour in 4 cups of chicken stock and bring the pot to a boil. Once boiling, cover the pot and reduce the heat to low. Cook for 15-20 minutes until the rice is tender. After cooking, leave the pot covered for another 10 minutes to allow the rice to steam and finish cooking.
Fluff the Rice: Stir in 1 tablespoon of butter until it melts, and use a fork to fluff the rice gently. This will create a light and airy texture.
Toast the Pine Nuts and Serve: In a small pan over medium heat, toast 3 tablespoons of pine nuts until golden brown (about 3-5 minutes). Be sure to stir frequently to prevent burning. Once toasted, serve the Hashweh topped with the pine nuts for extra crunch.

Storing & Reheating

To store leftovers, let the Lebanese Hashweh cool to room temperature before transferring it to an airtight container. It can be stored at room temperature for about 2 hours but should ideally be refrigerated if not consumed within that timeframe. When refrigerated, it can last for up to 3-4 days. For longer storage, consider freezing the dish in a freezer-safe container for up to 3 months. When you’re ready to enjoy your leftovers, reheat gently in a pan over low heat or in the microwave, adding a splash of water or stock to refresh the flavors while reheating.

Chef’s Helpful Tips

Make sure your lamb or beef is well-browned to enhance the flavor of the dish.
Don’t skip soaking the rice! It helps achieve fluffy grains and reduces cooking time.
Consider adding other nuts like almonds or walnuts for a different texture.
If using water instead of stock, enhance the flavor by adding extra spices or herbs like bay leaves during cooking.
This dish stores well, so feel free to make it in advance for a busy week ahead.

Savor the heartwarming flavors of Lebanese Hashweh as it brings a comforting touch to your table. The combination of spices meets the rich, tender meat and fluffy rice, making this dish a fantastic family favorite. Experiment with the spices and nuts to find your perfect balance, and enjoy the delightful journey it takes you on with each bite!

Recipe FAQs

Can I use other proteins for Hashweh?

Absolutely! While minced lamb is traditional, you can substitute it with beef, chicken, or even a plant-based meat alternative for a vegetarian version. Just adjust the cooking times accordingly.

What kind of rice works best for Hashweh?

Long-grain rice, like basmati or jasmine, is ideal for this recipe. They cook up light and fluffy, absorbing all the delicious spices beautifully.

How do I prevent my rice from being sticky?

Soaking the rice in water for 30 minutes before cooking helps achieve a non-sticky texture. Just ensure to drain it thoroughly before adding it to the pot.

Can I make Hashweh in advance?

Yes! Hashweh stores well in the fridge for several days. You can make it ahead of time and reheat it when you’re ready to serve, making it perfect for meal prep or gatherings.