Loaded Lebanese Rice: Hashweh

If you thought rice could be a benign, boring dish, this Hashweh Lebanese Rice can amendment your mind! Adorned with meat, cooked round the bend and raisins. And loaded with flavors from aromatics and heat geographical region Spices. Hashweh makes a wonderful vacation dish, however it is the star dish any day of the week.

WHAT IS HASHWEH?

In our house, this Lebanese rice has been fondly named, “dirty rice.” it's a lot of properly illustrious throughout the center East as hashweh, which accurately suggests that stuffing or stuffed.

Hashweh could be a one-pot rice dish, loaded with ground or minced beef (or lamb), countless cooked round the bend and edible fruit like raisins. it's something however bland. Expect layers of flavor in every bite, due to aromatics and heat geographical region spices like cinnamon and allspice.

So as you'll be able to see, this loaded Lebanese rice is something however a mean “stuffing” to be tucked in or further as a aspect. Sure, it is that. And it’s a requirement vacation dish on behalf of me (think Thanksgiving and yuletide.)

INGREDIENTS:

• 1 1/2 cups medium grain rice
• Olive oil
• 1 small red onion, finely chopped
• 1 lb lean ground beef or lean ground lamb
• 1 3/4 tsp  ground allspice, divided
• 1/2 tsp minced garlic
• 3/4 tsp ground cloves, divided
• 3/4 tsp ground cinnamon, divided
• salt and pepper
• 1/2 cup fresh parsley leaves, roughly chopped
• 1/3 to 1/2 cup pine nuts, toasted
• 1/3 to 1/2 cup slivered almonds, toasted
• 1/2 cup dark raisins

INSTRUCTIONS:

1. 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.
2. Meanwhile, heat 1 tbsp of olive oil in a heavy cooking pot. Add chopped red onions, cook on medium-high heat briefly, then add the ground beef.  Season the meat mixture with 1 1/4 tsp allspice, minced garlic, 1/2 tsp ground cloves, 1/2 tsp ground cinnamon, salt and pepper. Toss together to combine. Cook until the meat is fully browned (8-10 minutes). Drain.
3. Top the meat with rice. Season the rice with a little salt and the remainder of the allspice, ground cloves and cinnamon. Add 2 1/2 cups of water and 1 tbsp of olive oil to cover the rice.
4. Turn heat to high and bring the liquid to a rolling boil. Let boil until the liquid has significantly reduced (see picture below).
5. Now turn 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 and set aside for 10 minutes.
6. Uncover the rice pot and place a large round 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.
7. Garnish with parsley, toasted pine nuts, almonds and raisins. Enjoy.

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