Prepare to transport your taste buds to the vibrant streets of Lebanon with this mouthwatering Spiced Rice Hashweh that will make your kitchen smell like a Mediterranean dream! This incredible one-pot wonder combines perfectly seasoned meat, aromatic spices, and fluffy rice into a dish so delicious, it'll have your family and friends begging for seconds. Whether you're a seasoned cook or a kitchen novice, this recipe promises to deliver restaurant-quality flavor right to your dining table with minimal effort and maximum satisfaction.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Lebanese
Serves: 6 servings
Ingredients
- 2 cups rice
- 1 pound ground beef or lamb
- 1 onion, chopped
- 1 teaspoon allspice
- Salt to taste
- Pepper to taste
Instructions
- Begin by rinsing the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky. After rinsing, soak the rice in water for about 30 minutes, then drain and set aside.
- In a large pot or skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Add the ground beef or lamb to the pot with the sautéed onions. Cook for about 7-10 minutes, stirring occasionally, until the meat is browned and cooked through. Make sure to break up any large clumps of meat as it cooks.
- Once the meat is browned, season it with salt, pepper, and the teaspoon of allspice. Stir well to combine the spices with the meat and onion mixture. Let it cook for an additional 2-3 minutes to allow the flavors to meld.
- Add the drained rice to the pot with the meat mixture. Gently stir to combine, ensuring that the rice is well coated with the flavorful mixture.
- Pour in 4 cups of water or broth (chicken or beef) into the pot. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. This allows the rice to absorb the flavors and cook through.
- After 20 minutes, check the rice. If all the liquid has been absorbed and the rice is tender, remove the pot from heat. If there is still liquid, cover and let it cook for a few more minutes.
- Once the rice is cooked, remove the pot from the heat and let it sit, covered, for an additional 5 minutes. This helps to steam the rice and makes it fluffier.
- After resting, fluff the rice with a fork to separate the grains. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve the Lebanese Spiced Rice Hashweh warm, garnished with toasted pine nuts or almonds, and enjoy with a side of yogurt or a fresh salad if desired.
Tips
- Rice Preparation is Key: Always rinse your rice thoroughly to remove excess starch, which prevents clumping and ensures a light, fluffy texture.
- Meat Selection Matters: While the recipe works great with both ground beef and lamb, choose a meat with a bit of fat content for added flavor and moisture.
- Spice it Right: Don't be shy with the allspice - it's the secret weapon that gives this dish its authentic Lebanese character.
- Low and Slow Cooking: Keep your heat low when simmering the rice to prevent burning and ensure even cooking.
- Resting Time is Crucial: Let the rice sit covered for 5 minutes after cooking to allow steam to distribute evenly, creating perfectly cooked grains.
- Optional Enhancements: Toasted pine nuts or almonds can add a delightful crunch and nutty flavor to your final dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 20g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 70mg
