Hashweh – Arab spiced rice and meat
Last Updated on December 10, 2024 by Jacqueline Rafidi
When it comes to comfort food that’s as satisfying as it is rich in tradition, hashweh holds a special place in Arab cuisine.
The word hashweh (also spelled hashwa or hashwi) literally means “stuffing” in Arabic, and this rice dish has been a staple for generations, gracing dinner tables on everything from busy weeknights to festive special occasions and holidays. My family actually has always called this “tatbeilet ruz”. It wasn’t until I got married and heard “hashweh” more often, that I began to use that term. Whether served as a standalone dish, a side dish, or a delicious stuffing for grape leaves, vegetables or chicken, this recipe is a must-know for anyone who loves warm spices and fluffy rice.
What is Hashweh?
At its core, hashweh is a combination of seasoned ground meat (traditionally ground lamb or lean ground beef) and perfectly cooked rice with warm Middle Eastern spices. Topped with toasted pine nuts or slivered almonds and garnished with fresh parsley, this dish is hearty, flavorful, and incredibly versatile. A one pot meal, if you will. While it’s often served as a main dish that can food the whole family easily, hashweh also makes a delicious stuffing for vegetables or can pair beautifully with a side salad or cucumber yogurt salad.
Ingredients You’ll Need
This hashweh rice recipe is made with simple ingredients you likely already have on hand, but each one plays an essential role in building its flavor:
- Ground meat: ground lamb or beef both work here. If you don’t eat red meat, you can also use ground turkey or chicken, just make sure the poultry is a mix of white and dark meat and not just breast.
- Rice: Long-grain varieties like basmati rice or jasmine rice work best for their fluffy texture, but you can also use short grain Egyptian rice.
- Spices: A blend of warm spices like allspice, 7 spice (a combination of cumin, cinnamon, cloves, coriander, and nutmeg), salt and black pepper.
- Pine nuts: Toasted in a neutral oil until golden brown for a nutty flavor and crunchy texture. slivered almonds work well here, too.
- Ghee, samneh or oil: The ghee or samneh or olive oil enhances the richness of the dish. Opt for a neutral oil like avocado oil for a lighter option.
- Chicken stock or chicken broth (optional): Adds depth of flavor to the rice during cooking. Water works as well.
How to make hashweh
1. Cook the Meat Mixture
In a large pot over medium-high heat, heat olive oil or butter until it melts. Add the ground meat, breaking it up with a wooden spoon, and cook until it’s browned and no longer pink. Add all the spices and mix well.
2. Add the Rice
Rinse the rice thoroughly using a mesh strainer. Add the rinsed rice into the pot with the meat and spices and stir to combine everything before adding in chicken stock or 4 cups of water – just enough to cover the rice by about an inch. Season with a pinch of sea salt and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, place the lid on the pot, and let it simmer until the rice is tender and has absorbed the liquid.
2. Toast the Pine Nuts
In a separate small pan, toast the pine nuts or slivered almonds over medium heat until they turn golden brown. Be sure to stir frequently to prevent burning. Once golden, remove from pan to a heat proof bowl to stop the cooking process. Set aside.
5. Assemble, serve and store
Fluff the rice with a fork, then transfer to a serving dish. Sprinkle with the toasted pine nuts or almonds, fresh parsley, and enjoy as a main course or alongside your favorite vegetable dishes. Serve with a scoop of plain yogurt for the perfect bite! Store any leftover hashweh in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully, especially on the stove!
Switch things up!
The best things about hashweh is its versatility, so feel free to experiment with it! Serve it alongside a salad for a complete meal. It’s perfect for weeknight dinners when you need something quick yet satisfying, but it’s also a showstopper at special occasions.
- Serving Ideas: Add in layers of flavor by pairing hashweh with a drizzle of pomegranate molasses or even some pomegranate seeds for a tangy twist or serve with a side of cucumber yogurt salad for a refreshing contrast.
- Vegetarian Option: Swap the ground meat for meatless crumbles or even mushrooms and use vegetable broth instead of chicken stock for a plant-based version.
Can you freeze hashweh?
Yes, you can freeze hashweh! The cooked leftovers need to be store in a freezer safe container, and kept frozen for up to 6 months. To reheat, place the frozen hashweh on a skillet and toast to your liking. Add a few drops of water at a time to soften the rice as needed. It reheats beautifully for a quick and
ready-to-eat meal!
If you’ve been searching for one of those traditional recipes that makes the base of most Middle Eastern cuisine, this is it! Equal parts comforting and impressive, yet an one of those simple and easy meals to have in your back pocket. Next time you’re in the mood for something special, give this dish a try. It may become a new favorite for the whole family!
When you make this hashweh or Arab spiced rice and meat, comment down below and rate this recipe to let me know your thoughts! I love hearing your thoughts! Also, share a picture or tag me on
Instagram @thebitewithjackie, seeing your remakes always makes my day!
Hashweh – The Arab Stuffing
Ingredients
- 3 cups rice rinsed thoroughly (I used uncle ben in the video, but you can use a jasmine rice instead which I do often, just cook the rice according to package directions)
- 4 ½ cups water
- 1 ½ lb meat cut with chili blade or ground meat or vegetarian meat crumbles – more explanation in the video
- ½ stick 4 tablespoons butter or samneh
- 2 tablespoons allspice separated
- 2 tablespoons 7 spice separated
- ¼ teaspoon nutmeg
- Salt and pepper to taste
Toppings Suggestions:
- Pine nuts or slivered almonds toasted in 1 tablespoon butter or samneh
- Parsley
- Plain yogurt
Instructions
- In a large pot over medium high heat, add the butter and melt fully. Once the butter is melted, add in the meat and break up into small pieces as it browns. Once it is almost fully cooked, add in 1 tablespoon allspice, 1 tablespoon 7 spice, salt and pepper.
- Add in then rinsed rice to the pot and stir so the spices, meat and butter are coating each grain evenly and there are no clumps of rice. Add in the remaining tablespoon of allspice and 7 spice along with the nutmeg and salt and pepper (being aware of how much salt you added to the meat).
- Add the water to the pot and bring to a boil. Once it boils, bring the heat down to low, cover the pot and let simmer until the rice is fully cooked.
- Once the rice is fully cooked, remove from heat and remove the lid, fluff the rice with a fork and set aside. Toast the pine nuts or slivered almonds -if using – in 1 tablespoon butter or samneh. Serve with plain yogurt on the side. Enjoy, Sahtein!
