Hashweh Recipe

Hashweh Rice Pilaf in a yellow baking dish

Prep Time: 5

Cook Time: 30

Servings:

Calories: 763kcal

Author: Maureen Abood

This is a traditional Lebanese rice pilaf that includes ground beef or lamb. For the shredded chicken, roast a whole chicken, or bone-in or skinless breasts. A grocery-store roasted chicken is also a fast and easy option. Serve the hushweh with a green salad and a dollop of labneh (Greek yogurt).

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Ingredients

Rice Pilaf:

2 tablespoons extra virgin olive oil
2 tablespoons butter optional
1 cup long grain white rice
1 pound ground beef or ground lamb
1 teaspoon cinnamon or 7 spice, baharat
1 teaspoon kosher salt
1/4 teaspoon Black pepper
1 1/4 cups chicken stock plus more for finishing, if needed
3 cups shredded chicken warm, from a roasted chicken or chicken breasts

Nut Topping:

2 tablespoons salted butter
1 1/2 cups nuts use pine nuts, cashews, slivered almonds, or a mix of these
1/2 teaspoon kosher salt

Instructions

In a medium bowl, cover the rice by several inches with cool water. Rinse, and repeat several times until the water runs fairly clear. Set aside.
In a dutch oven or deep sauté pan, heat the olive oil over medium heat. Add the ground beef, breaking it up into small pieces with the side of a large metal spoon as it browns. Season the meat with cinnamon, salt, and pepper. Add the rice and chicken stock and stir to combine.
Cover the pot and bring to a boil. Reduce the heat to medium low and simmer, covered, for 20 minutes. Do not stir while the rice is cooking. Remove the lid to allow steam to escape and continue to cook for another 10 minutes.
Meanwhile (or ahead of time), make the butter toasted nuts. In a medium pan, melt the butter over medium heat. Add the nuts. When the butter foams up, leave the nuts undisturbed for a minute or two so the nuts will toast in the foamy butter. Then stir constantly until the nuts are golden. Transfer the nuts to a bowl and add a teaspoon of salt while they are hot, and stir to combine. Set aside. And try not to eat them all.
When the rice is cooked, add the pulled chicken pieces to the hot rice mixture and gently stir to combine. If needed, stir in a touch more chicken broth to moisten. Top with all of the toasted nuts, and serve immediately.

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