30min 4 ppl
Hashweh
59 minutes
4 people
Medium31–60 min or 7–12 steps
59 min · 10 steps
Medium: 31–60 min or 7–12 steps
560 kcalper person
Protein 28g
Carbs 52g
Fats 24g
About this dish
Hashweh is the spiced rice and lamb mixture that turns up across Lebanese tables as a stuffing, a side or a meal in its own right. Lamb mince is browned with warmed allspice and cinnamon, simmered together with short-grain rice, then finished with a scatter of pine nuts fried golden in ghee and a few plumped raisins for sweetness.
Allergy Info
Dairy, Tree Nuts
Diet Info
Meat
Ingredients
Fresh Produce
- Onionfinely chopped1
Meat & Poultry
- Minced Lamb400 g
Dairy & Eggs
- Ghee30 g
Tins & Jars
- Lamb stock600 ml
Dried Goods
- Short-grain ricerinsed300 g
- Toasted Pine Nuts40 g
- Raisins40 g
Spices & Seasonings
- Ground Allspice1 tsp
- Ground cinnamon0.5 tsp
- Fine sea salt1 tsp
- Black pepper0.5 tsp
Utensils
- Fine-mesh sieve
- Chopping board
- Sharp knife
- Large saucepan
- Slotted spoon
- Meat thermometer
Method
1
Rinse the rice in a sieve under cold running water until it runs clear, then leave to drain.
Approx. 4 minutes
2
Finely chop the onion.
Approx. 5 minutes
3
Melt half the ghee in a large saucepan over medium heat and fry the pine nuts, stirring constantly, until golden, then lift out onto a plate with a slotted spoon.
Approx. 4 minutes
4
Add the raisins to the same pan for a few seconds until plump, then lift out onto the same plate.
Approx. 2 minutes
5
Add the remaining ghee to the pan and cook the onion, stirring often, until soft and translucent.
Approx. 6 minutes
6
Add the minced lamb and cook, breaking it up with a spoon, until no pink remains and it reaches 71 degrees Celsius on a meat thermometer.
Approx. 10 minutes
7
Stir in the allspice, cinnamon, salt and black pepper and cook for a further minute.
Approx. 2 minutes
8
Add the drained rice and the lamb stock, stir once, bring to the boil, then cover and reduce the heat to the lowest setting.
Approx. 3 minutes
9
Cook covered and undisturbed until the rice is tender and the liquid is fully absorbed, about 18 minutes.
Approx. 18 minutes
10
Remove from the heat and leave covered for 5 minutes, then fluff the rice and scatter over the toasted pine nuts and raisins before serving.
Approx. 5 minutes
