Lebanese Rice with Mince: A Spiced One-Pot Favorite

Lebanese rice with mince, often called ruz bi lahmeh, pairs fluffy rice toasted with vermicelli with warmly spiced ground meat and crisp nuts. It is a home-style dish with regional and family variations, and this version cooks the rice and mince separately before serving them together for easy control over both textures.

Ingredients

1 1/2 cups (280 g) long-grain white rice, such as basmati
1/2 cup (45 g) broken vermicelli noodles
2 1/4 cups (530 ml) water or low-sodium chicken broth, for the rice
1 tablespoon (14 g) unsalted butter
1 tablespoon (15 ml) olive oil, divided
1 pound (450 g) ground beef or ground lamb
1 medium yellow onion, finely diced, about 1 cup (150 g)
1/2 teaspoon (1 g) ground cinnamon
1 teaspoon (2 g) ground allspice
1/2 teaspoon (1 g) ground black pepper
3/4 teaspoon (4 g) fine salt, plus more to taste
1/3 cup (40 g) pine nuts or slivered almonds
2 tablespoons (8 g) chopped fresh parsley
Optional: 1/4 teaspoon (0.5 g) ground cardamom, for a fragrant note

Instructions

Rinse the rice. Put the rice in a bowl and cover it with cool water. Swirl it with your fingers, drain, and repeat until the water is mostly clear, usually three or four rinses. Drain it well in a sieve while you prepare the other ingredients. Rinsing removes excess surface starch, which helps the finished grains stay separate rather than sticky.
Toast the nuts. Set a large, heavy saucepan or deep skillet over medium heat. Add the remaining 1 teaspoon (5 ml) olive oil and the pine nuts. Stir constantly for 2 to 3 minutes, until lightly golden; they can go from toasted to scorched quickly. Transfer them to a small plate so they stop cooking in the hot pan.
Cook the mince. Add the diced onion to the same pan and cook for 3 to 4 minutes, stirring, until softened. Add the ground beef or lamb, cinnamon, allspice, black pepper, salt, and optional cardamom. Break the meat into small crumbles and cook for about 8 to 10 minutes, stirring regularly, until browned with no pink areas. Check the thickest portion with a food thermometer: USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for ground beef and ground lamb. Transfer the cooked mince to a bowl and cover loosely to keep it warm.
Toast the vermicelli. Wipe out any dark bits from the pan if needed, then add the butter over medium heat. When melted, add the broken vermicelli. Stir for about 2 to 3 minutes, until the strands are an even golden brown. Keep them moving and watch closely, because thin noodles brown fast and bitter, burnt pieces can affect the whole pot.
Add the rice and liquid. Tip the drained rice into the pan and stir gently for about 1 minute to coat the grains with butter and mix them with the vermicelli. Pour in the water or broth and bring it to a boil. Taste the liquid carefully and adjust the salt if you used unsalted water; it should taste pleasantly seasoned, not overly salty. Stir once, then reduce the heat to low and cover with a tight-fitting lid.
Simmer until tender. Cook for 17 to 20 minutes without lifting the lid. Start checking near 17 minutes if your pan is wide or your burner runs hot. The liquid should be absorbed and the rice tender. If the rice is still firm and the pan is dry, add 2 tablespoons (30 ml) hot water, cover again, and cook for 2 to 3 minutes. Avoid stirring during simmering, which can break the grains and make them gummy.
Rest and fluff. Turn off the heat and leave the covered pan undisturbed for 10 minutes. This short rest lets moisture settle through the rice. Fluff gently with a fork, lifting from the bottom to distribute the vermicelli without mashing the grains.
Finish and serve. Spoon the rice onto a platter or into a wide serving bowl. Arrange the warm mince over the top, scatter on the toasted nuts and parsley, and serve right away. If the meat has cooled while the rice rested, warm it briefly in its pan before assembling.

Tips

Use a snug lid and low heat. The rice needs trapped steam to cook evenly. If your saucepan lid does not fit closely, place a clean kitchen towel over the top of the pot before setting the lid in place, keeping the towel well clear of the burner and flame. Do not lift the lid repeatedly to check the rice; each peek lets steam escape and can leave the top layer undercooked.
Keep the grains distinct. Rinse the rice thoroughly and drain it well. Once the liquid is added, give the pot just one gentle stir, then leave it alone. Long-grain rice is a dependable choice; short-grain rice releases more starch and tends to make a softer, stickier dish.
Season the meat in the pan. Cinnamon and allspice are the characteristic warm spices here, but the balance varies between households. If you have Lebanese seven-spice, use 1 1/2 teaspoons (about 3 g) in place of the cinnamon and allspice; blends differ, so taste before adding extra salt. The separate spices in this recipe are an easy alternative when the blend is hard to find.
Toast nuts carefully. Pine nuts give a buttery, delicate crunch, but slivered almonds are a practical substitute and taste a little firmer and more pronounced. Toast either in a dry pan or with a little oil, stay beside the stove, and transfer them to a plate as soon as they turn golden. Their residual heat can darken them after they leave the pan.

Serving Suggestions

Serve the rice warm as a generous main course, with the mince spread over the top so each person can take both components. A bowl of plain yogurt or cucumber-yogurt salad makes a cool contrast to the warm spices, while a chopped tomato, cucumber, parsley, and lemon salad adds freshness. Pickled turnips, olives, or a few lemon wedges are also welcome at the table, though the dish is satisfying without a long list of sides.

For a family-style meal, bring the platter to the table with the toasted nuts and parsley added at the last moment, so the nuts stay crisp. You can also portion rice into shallow bowls and spoon mince over each serving. If serving several dishes, this rice works well alongside grilled vegetables or simple roasted chicken; keep the accompaniments lightly seasoned so they do not compete with the allspice and cinnamon.

Variations

Choose a different meat: Ground lamb gives the topping a richer flavor, while ground beef is milder and widely available. A half-and-half mixture is a useful middle ground. Whichever ground meat you choose, cook it to 160°F (71°C), checked with a food thermometer, as specified in the instructions.

Add a legume: Stir 1 cup (165 g) drained, cooked chickpeas into the finished mince for extra texture and a more substantial topping. Warm them with the meat for the final few minutes. They are not a traditional requirement, but they fit naturally with the spices.

Make it nut-free: Leave out the pine nuts or almonds and finish with extra parsley. For a crunchy garnish, use toasted pumpkin seeds if they suit your needs, taking care to account for allergies among the people you are serving. The rice and meat remain flavorful without any garnish.

Adjust the rice: Basmati gives a slender, aromatic grain; other long-grain white rice works too, though cooking time and liquid absorption can vary by brand. Brown rice is not a direct swap: it usually needs more liquid and a much longer simmer, so follow the package guidance and cook the vermicelli separately if the timing differs substantially.

Storage and Reheating

Refrigerate the rice and mince within 2 hours of cooking, preferably in separate shallow, airtight containers so they cool promptly. They keep for 3 to 4 days in the refrigerator. The toasted nuts are best stored separately at room temperature in a sealed container for a day or two, or refrigerated if keeping them longer; add them just before serving so they do not soften.

For longer storage, freeze the rice and mince in airtight, freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator. Reheat only the portion you plan to eat, adding a tablespoon or two of water to the rice and covering it so the steam loosens the grains. Heat the rice and meat until they reach 165°F (74°C), checked with a food thermometer. On the stovetop, use low heat and stir the mince occasionally; in a microwave, cover loosely and pause to stir partway through. Do not reheat the same portion repeatedly.

Frequently Asked Questions

Is Lebanese rice with mince the same as hashweh? The names can overlap in everyday cooking, but usage varies. Hashweh often refers to a spiced meat-and-nut mixture used as a stuffing or served with rice, while this recipe presents the mince over rice cooked with vermicelli. Family recipes may use different names and arrangements.

Can I make the rice and mince ahead? Yes. Cook both components up to a day ahead, cool and refrigerate them promptly in separate containers, then reheat them thoroughly before serving. Keep the nuts separate and toast or add them at the end. The rice can firm up when chilled, so sprinkle it with a little water before covering it to reheat.

Why is my rice mushy? Common causes are skipping the rinse, using too much liquid, stirring repeatedly, or cooking at too high a heat. Measure the liquid, keep the pot covered at a gentle simmer, and let the rice rest before fluffing. Different rice varieties absorb liquid differently, so check the package guidance if you are not using long-grain white rice.

Can I use rice that is not basmati? Yes. Standard long-grain white rice is a good substitute, although the aroma and exact cooking time may change. Avoid assuming that every variety uses the same water ratio: if the package calls for a different amount, follow that guidance and keep an eye on the pot near the end of cooking.

What can I use instead of pine nuts? Slivered almonds are the closest easy-to-find alternative for this recipe. Toasted pumpkin seeds can add crunch when nuts are unsuitable, but they change the flavor. You can also omit the garnish; it adds texture, while the seasoned mince and vermicelli rice provide the main character of the meal.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).