Hashweh, Ground Beef and Rice Recipe with Nuts and Raisins
Author: The Mediterranean Dish
Recipe type: Entree
Cuisine: Mediterranean
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 4-6
Ingredients
1½ cups medium grain rice
Olive oil
1 small red onion, finely chopped
1 lb lean ground beef or lean ground lamb
1¾ tsp allspice, divided
1 tsp garlic powder
¾ tsp ground cloves, divided
¾ tsp ground cinnamon, divided
salt and pepper
½ cup fresh parsley leaves, roughly chopped
⅓-1/2 cup pine nuts, toasted
⅓-1/2 cup slivered almonds, toasted
½ cup dark raisins
Instructions
Soak the rice in cold water for 15 minutes or until you are easily able to break one grain of rice between your thumb and index fingers. When ready, drain well.
Meanwhile, heat 1 tbsp of olive oil in a heavy cooking pot. Toss chopped red onions in the oil on medium-high heat. Add the ground beef or lamb and cook briefly; then season the meat mixture with 1¼ tsp allspice, 1 tsp garlic powder, ½ tsp ground cloves, ½ tsp ground cinnamon, salt and pepper. Toss together to combine, and cook until the meat is fully browned (8-10 minutes).
Drain from fat, leaving the meat in the same pot.
Top the meat with the rice. Season the rice with a little salt and the remainder of the allspice, ground cloves and cinnamon. Add 2½ cups of water and 1 tbsp of olive oil to cover the rice.
Turn the heat to high and bring the liquid to a rolling boil. Let boil until the liquid has significantly reduced (see picture).
Now turn the heat to low and cover; let cook for 20 minutes or until moisture has completely been absorbed; and the rice is no longer hard nor sticky. Remove from heat.
Place a large serving platter on the opening of the rice pot. Carefully flip the pot contents onto the platter so that the meat layer now tops the rice
Garnish with parsley, toasted pine nuts, almonds and raisins.
Author: The Mediterranean Dish
Recipe type: Entree
Cuisine: Mediterranean
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 4-6
Ingredients
1½ cups medium grain rice
Olive oil
1 small red onion, finely chopped
1 lb lean ground beef or lean ground lamb
1¾ tsp allspice, divided
1 tsp garlic powder
¾ tsp ground cloves, divided
¾ tsp ground cinnamon, divided
salt and pepper
½ cup fresh parsley leaves, roughly chopped
⅓-1/2 cup pine nuts, toasted
⅓-1/2 cup slivered almonds, toasted
½ cup dark raisins
Instructions
Soak the rice in cold water for 15 minutes or until you are easily able to break one grain of rice between your thumb and index fingers. When ready, drain well.
Meanwhile, heat 1 tbsp of olive oil in a heavy cooking pot. Toss chopped red onions in the oil on medium-high heat. Add the ground beef or lamb and cook briefly; then season the meat mixture with 1¼ tsp allspice, 1 tsp garlic powder, ½ tsp ground cloves, ½ tsp ground cinnamon, salt and pepper. Toss together to combine, and cook until the meat is fully browned (8-10 minutes).
Drain from fat, leaving the meat in the same pot.
Top the meat with the rice. Season the rice with a little salt and the remainder of the allspice, ground cloves and cinnamon. Add 2½ cups of water and 1 tbsp of olive oil to cover the rice.
Turn the heat to high and bring the liquid to a rolling boil. Let boil until the liquid has significantly reduced (see picture).
Now turn the heat to low and cover; let cook for 20 minutes or until moisture has completely been absorbed; and the rice is no longer hard nor sticky. Remove from heat.
Place a large serving platter on the opening of the rice pot. Carefully flip the pot contents onto the platter so that the meat layer now tops the rice
Garnish with parsley, toasted pine nuts, almonds and raisins.
