Lebanese Baharat Beef-Loaded Rice (Hashweh)
Print is recipe
My Lebanese Baharat Beef-Loaded Rice is more traditionally known as Hashweh. Hashweh, which in the Middle East literally translates to ‘stuffing’ or ‘stuffed’, is a traditional rice dish of meat, spices, nuts, and fruit, that’s more commonly used as a stuffing for peppers or other vegetables.
This one-pot dish is filled with layer upon layer of flavour and texture, making it an absolute delight to eat! In my recipe, I like to use our Lebanese Baharant spice blend to add traditional flavour and aroma and permeate the rice and meat beautifully.
Serve alone or in its traditional incarnation as a stuffing, or as a side dish.
We have many more wonderful herbs and spice blends from Africa & Middle East along with loads more recipes and serving suggestions.
Spices used in this recipe
-
Lebanese Baharat – Mild
Product description
The word baharat means “spice” in Arabic and refers to the aromatic blend of spice used throughout North Africa. This versatile spice blend is a great addition to any pantry.This all-purpose blend is as integral to Middle Eastern, particularly Lebanese, cuisine as garam masala is to Indian cuisine. Also similarly to garam masala the blends of baharat are individual to every region. It can be used as a bbq rub for meats, seasoning meat in the pan before stewing or as a garnish on a meal before serving.
$3.45
Method
Prior to cooking, soak your rice in cold water for 15 mins, or until you can break a grain in your fingers easily. When ready, drain well.
In the meantime, place a heavy-based pot on medium heat with a good drizzle of olive oil. When hot, add in your red onion and saute for 3-4 mins, or until nice and soft. Add in your beef mince and saute for a further 5-7 mins until it begins to brown and crisp up.
Add in your Baharat blend, a generous pinch of salt and pepper, and your garlic, stir to combine, and continue to cook for 5 mins until super-fragrant and browned.
Pour your drained and softened rice into your pot with a pinch of salt and 2 1/2 cups water. Turn your heat up to high and bring the pot to a boil. Let it boil until the liquid has reduced by about half – about 10 minutes.
Reduce the heat to low, cover, and let it simmer for 20 mins until all the liquid has been absorbed and the rice is cooked all the way through. Remove from the heat and set aside, covered, for 10 mins.
Remove the lid from your pot and place a large serving platter on top of it, ensuring it covers the pot completely. Gently flip the rice and meat mix onto the platter so the meat layer is now on top. Garnish with your chopped parsley, nuts, and raisins, and enjoy!
