If you’ve ever thought of rice as just a bland side dish, this Levantine recipe or ‘Hashweh’ is about to prove you wrong. Imagine tender, fluffy rice mixed with savoury, spiced meat and toasted nuts, all infused with the rich aromas of warm Middle Eastern spices. It’s not just a side—it’s a flavour-packed dish that could steal the spotlight at any meal. Whether you serve it as a stunning holiday dish or make it the star of your weeknight dinners, this Hashweh rice will leave you and your entire family wanting more.
Recipe courtesy of my Mama!
Ready In: 30mins
Serves: 4-5
Ingredients
1/2 cup pinenuts
Drizzle olive oil
1.5 tbsp butter
500g lean lamb, diced (or Lamb mince)
1/4 tsp pimento all spice
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp turmeric
1 1/2 tbsp salt
1 1/2 cups Jasmine rice
2 1/2 cups of water
Plain yoghurt (serving side)
Method
Step 1. In a small pan over medium-high heat, toast the pine nuts, stirring with a wooden spoon until they are just golden brown. Remove from heat and set aside
Step 2. In a large pot over medium-high heat, add butter and a drizzle of olive oil. Add the diced lamb and cook, stirring, for 3-4 minutes until browned and the liquid has been absorbed. Stir in the pimento, cinnamon, nutmeg, and turmeric
Step 3. Add the rice, salt, and water, and bring to a boil. Allow it to boil for 2 minutes, then reduce the heat to low. Cover and cook for another 8-10 minutes or until the liquid is absorbed and the rice is tender. Check the rice at the 4-minute mark and give it a stir
Step 4. Remove from heat and serve hot, garnished with the toasted pine nuts and a side of plain yogurt.
Notes: You can use lamb mince, but my family and I prefer diced lamb. We usually buy a leg of lamb, dice it, and freeze it in batches so it’s ready to use whenever needed.
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