Lebanese Ground Beef Hashweh with Rice and Toasted Nuts

Lebanese hashweh is a warmly spiced dish of ground beef and rice, often finished with toasted nuts and fresh herbs. This stovetop version brings together cinnamon, allspice, and savory beef in one pot, making a satisfying main course that is easy to serve family-style; recipes vary from home to home.

Ingredients

1½ cups (285 g) long-grain white rice or basmati rice
1½ lb (680 g) ground beef, preferably 85% lean
1 medium yellow onion, finely diced, about 1 cup (150 g)
1 tablespoon (15 ml) olive oil
1 teaspoon (2 g) ground cinnamon
1 teaspoon (2 g) ground allspice
½ teaspoon (1 g) ground black pepper
1 teaspoon (6 g) fine salt, plus more to taste
2¼ cups (540 ml) low-sodium beef broth, warmed
⅓ cup (45 g) pine nuts
¼ cup (15 g) finely chopped flat-leaf parsley
1 tablespoon (15 ml) lemon juice, optional

Instructions

Rinse and prepare the rice. Put the rice in a bowl, cover with cool water, swirl it with your fingers, and drain. Repeat until the water looks mostly clear, then drain thoroughly. Dice the onion and chop the parsley while the rice drains. Measure the spices and warm the broth so it does not cool the pan when added.
Toast the pine nuts. Set a large, heavy saucepan or Dutch oven over medium heat. Add the pine nuts to the dry pan and stir frequently for about 2 minutes, until lightly golden and fragrant. They can darken quickly, so transfer them to a plate as soon as they are toasted. Wipe out any loose crumbs if they look scorched.
Brown the beef. Add the olive oil to the same pan, followed by the ground beef. Break it into small pieces with a wooden spoon and cook for about 8 minutes, stirring and scraping the bottom of the pan. The beef should lose its pink color and begin to brown. Check the thickest clumps with a food thermometer: USDA FSIS safe minimum for ground beef is 160°F (71°C). If it has not reached that temperature, continue cooking and check again before adding the rice.
Soften the onion and season. Stir in the diced onion and cook for 4 minutes, until softened. Add the cinnamon, allspice, black pepper, and salt. Stir for about 30 seconds so the spices coat the meat and become fragrant. If the pan is very dry, add a tablespoon of water and scrape up the browned bits rather than letting the spices scorch.
Coat the rice. Add the well-drained rice and stir gently for 2 minutes, taking care not to mash the grains. The rice should look lightly coated with the spiced beef mixture. Pour in the warm broth and stir once to distribute the rice evenly. Taste a little of the liquid and adjust the salt if needed; it should taste pleasantly seasoned, not overly salty.
Simmer until tender. Bring the broth to a gentle boil, then cover the pan tightly and turn the heat to low. Simmer for 18 minutes without lifting the lid. If your burner runs hot, use the smallest burner or a heat diffuser to prevent the rice at the bottom from scorching. At the end of the simmer, check that the liquid has been absorbed and the rice is tender.
Rest and finish. Turn off the heat and leave the covered pan undisturbed for 6 minutes. This short rest lets the moisture settle through the rice. Fluff gently with a fork, fold in most of the parsley, and taste for salt. Add the lemon juice if you want a brighter finish, then scatter the toasted pine nuts and remaining parsley over the top. Serve hot.

Tips

Choose rice that stays distinct. Long-grain white rice or basmati gives the dish separate, fluffy grains. Short-grain rice absorbs liquid differently and can turn soft or sticky, so if you use it, follow its package liquid ratio and check it earlier.
Use broth with a light hand. Low-sodium broth makes it easier to control seasoning. If using regular broth, reduce the added salt at first and taste the liquid before covering the pan. Warm broth also helps the rice return to a simmer promptly.
Keep the lid closed. Each time you lift it, steam escapes and the rice may cook unevenly. If the rice is still firm after 18 minutes and the pan is dry, add 2 tablespoons (30 ml) hot water, cover, and cook on low for 3 to 5 more minutes.
Swap the nuts thoughtfully. Pine nuts are traditional in many versions, but can be expensive or hard to find. Chopped almonds or walnuts work; almonds are mild and crisp, while walnuts bring a more pronounced, slightly earthy flavor. Toast either one carefully.

Serving Suggestions

Serve hashweh directly from the pot or mound it on a warm platter, with the toasted nuts visible on top. It is filling enough to be the centerpiece of dinner, but a few fresh, sharp sides balance the rich beef and aromatic rice. Try a chopped tomato-and-cucumber salad dressed with lemon, olive oil, and a pinch of salt, or serve sliced tomatoes and cucumbers simply on the side.

Plain yogurt or cucumber yogurt makes a cool, creamy contrast, while pickled turnips, pickled cucumbers, or olives contribute a salty, tangy bite. Warm pita is useful for scooping up any beef and rice left on the plate. For a larger spread, add hummus, a green salad, or roasted vegetables. If serving guests, keep the nuts in a small bowl until the last minute so anyone avoiding nuts can take a portion before they are added.

Variations

Make it with lamb. Replace the beef with 1½ lb (680 g) ground lamb. Lamb has a richer flavor and can release more fat; spoon off excess fat after browning if the pan looks greasy, then continue with the onion and rice. Cook ground lamb to 160°F (71°C) as well.

Add warm spices. Some household versions use a small pinch of ground cloves or nutmeg alongside cinnamon and allspice. Start with ⅛ teaspoon (about 0.3 g) of either, since both can take over quickly. A pinch of cardamom is another possible variation, though it changes the aroma.

Use almonds or omit the nuts. Replace the pine nuts with ⅓ cup (40 g) sliced almonds, toasted for about 2 to 3 minutes, or leave the garnish off entirely. The dish will still be savory and complete, with less crunch. If nuts are a concern, check that the broth and other packaged ingredients are suitable for the people eating.

Add vegetables. Stir in ½ cup (75 g) thawed peas after the rice has rested, or serve cooked vegetables on the side. Adding watery vegetables before the rice simmers can alter the liquid balance, so avoid changing the covered cooking stage unless you adjust the broth and rice together.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. Hashweh keeps for 3 to 4 days in the refrigerator. To reheat a single portion, add a teaspoon or two of water, cover loosely, and microwave until steaming throughout, stirring once if possible. For a larger amount, warm it in a covered saucepan over low heat with a splash of water, stirring gently so the rice does not break up. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer.

You can freeze cooled portions in airtight freezer containers for up to 2 months for best quality. Thaw in the refrigerator overnight, then reheat as above to 165°F (74°C). The rice may be a little softer after freezing, but a splash of broth or water helps restore moisture. Do not leave cooked rice and beef at room temperature for extended periods; refrigerate promptly.

Frequently Asked Questions

What does hashweh mean?
Hashweh is a name used for a seasoned meat mixture in Lebanese and wider Levantine cooking. Depending on the household and dish, it may refer to spiced ground meat served on its own, used as a filling, or combined with rice, as in this recipe. Spellings and exact spice combinations vary.

Can I make Lebanese ground beef hashweh ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it in a covered container within 2 hours. Reheat only the amount you plan to serve, adding a little water or broth to loosen the rice. For the best texture, toast the nuts separately and add them just before serving.

Why is my rice mushy or crunchy?
Mushy rice can result from too much liquid, a lid that does not fit tightly, or frequent stirring during the simmer. Crunchy rice usually means too much steam escaped, the heat was too high, or the rice needed a little longer. Keep the lid closed, use the specified broth amount, and add a small splash of hot water if the rice is still firm and the pan is dry.

Can I use brown rice?
Brown rice needs more liquid and a longer cooking time than the white rice in this recipe, so it is not a direct swap. Follow the cooking ratio and timing on your rice package, and cook the beef mixture with the adjusted liquid until the rice is tender. Check that the beef reaches 160°F (71°C) before mixing in the rice.

Is allspice the same as a spice blend?
No. Ground allspice is one spice, made from the dried berry of the allspice tree; its name describes an aroma that can suggest several familiar spices. It is not the same as mixed spice or pumpkin pie spice. If you cannot find it, use a small pinch of ground cloves, but expect a slightly different flavor.

Can I make this without beef broth?
Yes. Use 2¼ cups (540 ml) chicken broth or water instead. Water gives a lighter result, so taste the cooking liquid before covering the pot and adjust the salt and spices. Vegetable broth also works, although its flavor depends on the brand and may make the finished rice taste less beefy.

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

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