Empty My Fridge
How to Make Hashweh Lebanese Rice
Ingredients
- Rice1 ½ cups
- Olive oil
- Red onion · finely chopped1
- Ground beef1 lb
- Allspice · ground1 ¾ tsp
- Garlic · minced½ tsp
- Clove · ground¾ tsp
- Cinnamon · ground¾ tsp
- Salt
- Black pepper
- Parsley · roughly chopped½ cups
- Pine nut · toasted⅓–½ cups
- Almond · toasted⅓–½ cups
- Raisin½ cups
Instructions
- Soak the rice in cold water for 15 minutes, or until a grain breaks easily between your thumb and index finger. Drain well.
- Heat 1 tbsp olive oil in a heavy pot over medium-high heat. Add the finely chopped red onion and cook briefly, then add the lean ground beef or lamb.
- Season the meat with 1 1/4 tsp allspice, the minced garlic, 1/2 tsp ground cloves, 1/2 tsp ground cinnamon, salt and pepper. Toss to combine, then cook until fully browned, 8 to 10 minutes. Drain.
- Spread the rice over the meat. Season the rice with a little salt and the remaining allspice, ground cloves and cinnamon. Pour in 2 1/2 cups water and 1 tbsp olive oil so the rice is covered.
- Turn the heat to high and bring the liquid to a rolling boil. Boil until the liquid has noticeably reduced.
- Turn the heat to low, cover, and cook for 20 minutes, until all the moisture is absorbed and the rice is no longer hard or sticky. Take off the heat and rest, covered, for 10 minutes.
- Uncover the pot, set a large round platter over the opening, and carefully flip so the meat layer sits on top of the rice.
- Garnish with the chopped parsley, toasted pine nuts, toasted slivered almonds and dark raisins.
Summarized from The Mediterranean Dish's video. Watch it for the details.
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.