Lebanese Beef and Rice Hashweh with Pine Nuts

Quick Recipe Version (TL;DR)

• Yield: 4 servings (main) or 6 servings (side)
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 cups long-grain white rice (such as basmati), rinsed
• 2 1/4 cups low-sodium chicken broth (or water)
• 3 tablespoons unsalted butter or ghee, divided
• 1 tablespoon olive oil
• 1 pound (450 g) ground beef (85–90% lean)
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1/3 cup pine nuts
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 3/4–1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh flat-leaf parsley (for garnish)

Do This

• 1. Rinse rice until water runs clear; soak in cool water 15 minutes, then drain well.
• 2. In a dry skillet over medium heat, toast pine nuts 3–4 minutes, stirring, until golden; remove immediately.
• 3. In the same skillet, heat olive oil and 1 tablespoon butter; sauté onion 5–7 minutes, then add garlic and beef and cook until well browned.
• 4. Stir in cinnamon, allspice, salt, and pepper; cook 1–2 minutes until fragrant. Set beef mixture aside.
• 5. In a saucepan, melt 2 tablespoons butter; add drained rice and sauté 2 minutes. Stir in broth and a pinch of salt, bring to a boil, then cover and simmer on low 12–15 minutes.
• 6. Turn off heat; let rice rest, covered, 10 minutes. Fluff with a fork.
• 7. Gently fold beef mixture and pine nuts through rice. Taste, adjust seasoning, garnish with parsley, and serve hot.

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Why You’ll Love This Recipe

• Classic Lebanese comfort food: warmly spiced, nutty, and incredibly satisfying.
• One-pot style meal once everything comes together, perfect for busy weeknights or casual entertaining.
• Kid-friendly flavors: gentle cinnamon and allspice without intense heat.
• Flexible: serve as a main dish, a side to roasted meats, or part of a mezze-style spread.

Grocery List

• Produce: 1 medium yellow onion, 2 garlic cloves, small bunch flat-leaf parsley, 1 lemon (optional, for serving)
• Dairy: Unsalted butter or ghee, plain yogurt (optional, for serving)
• Pantry: Long-grain white rice (basmati), ground beef, pine nuts, olive oil, low-sodium chicken broth (or bouillon), ground cinnamon, ground allspice, black pepper, fine sea salt

Full Ingredients

For the Buttery Rice

• 1 1/2 cups long-grain white rice (such as basmati)
• 2 1/4 cups low-sodium chicken broth (or water)
• 2 tablespoons unsalted butter or ghee
• 3/4 teaspoon fine sea salt (reduce to 1/2 teaspoon if your broth is salty)

For the Beef Hashweh

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter or ghee
• 1 pound (450 g) ground beef, 85–90% lean
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 garlic cloves, minced
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fine sea salt, or to taste
• 1/8 teaspoon ground nutmeg (optional, for extra warmth)

For the Pine Nuts and Garnish

• 1/3 cup pine nuts
• 1 teaspoon olive oil or butter (optional, for toasting)
• 2 tablespoons finely chopped fresh flat-leaf parsley
• Lemon wedges, for serving (optional but lovely)
• Plain yogurt, for serving (optional)

Step-by-Step Instructions

Step 1: Rinse and soak the rice

Place the rice in a fine-mesh strainer and rinse under cool running water, using your fingers to gently rub the grains, until the water runs mostly clear. This removes excess starch and helps the rice cook up fluffy instead of sticky.

Transfer the rinsed rice to a bowl, cover with plenty of cool water, and let it soak for 15 minutes. This short soak helps the grains cook more evenly. After soaking, drain the rice very well in the strainer and set aside while you prepare the beef mixture.

Step 2: Toast the pine nuts

Set a large, dry skillet over medium heat. Add the pine nuts in a single layer. Toast, stirring or shaking the pan frequently, for 3–4 minutes until they turn golden and smell nutty. Watch them closely: pine nuts can burn very quickly once they start to brown.

For a richer flavor, you can add 1 teaspoon olive oil or butter as they toast, but this is optional. As soon as they are golden, immediately transfer them to a small plate or bowl to stop the cooking. Set aside for later.

Step 3: Cook the onion and brown the beef

In the same skillet (no need to wash it), add 1 tablespoon olive oil and 1 tablespoon butter over medium heat. When the butter is melted and foamy, add the finely diced onion and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until the onion is soft and translucent with just a hint of golden color around the edges.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Then add the ground beef, breaking it up with a wooden spoon or spatula. Cook for 6–8 minutes, stirring occasionally, until the beef is well browned and no pink remains. If there is a lot of excess fat, you can spoon off a tablespoon or two, but leave some in the pan for flavor.

Step 4: Season the beef hashweh

Sprinkle the cinnamon, allspice, black pepper, nutmeg (if using), and 1 teaspoon salt evenly over the beef and onions. Stir well to coat everything in the spices. Cook for another 1–2 minutes, allowing the spices to bloom and become fragrant.

Taste a small bite and adjust seasoning if needed with more salt or pepper. Turn off the heat and set the skillet aside. You will fold this mixture into the rice later.

Step 5: Cook the buttery rice

In a medium saucepan with a tight-fitting lid, melt 2 tablespoons butter over medium heat. Add the drained rice and sauté it in the butter for about 2 minutes, stirring gently. The grains should be well coated and lightly toasted; this step adds flavor and helps the rice stay fluffy.

Pour in the chicken broth (or water) and add 3/4 teaspoon salt (reduce slightly if your broth is salty). Stir once to distribute the rice evenly. Bring the mixture up to a gentle boil over medium-high heat.

As soon as it reaches a boil, reduce the heat to low, cover the pot tightly, and simmer for 12–15 minutes without lifting the lid. The rice is done when the liquid is absorbed and the grains are tender.

Step 6: Rest and fluff the rice

Turn off the heat but keep the lid on. Let the rice rest, covered, for 10 minutes. This rest allows the steam to redistribute so the rice finishes cooking gently and firms up a bit.

After 10 minutes, remove the lid and gently fluff the rice with a fork, loosening any clumps without mashing the grains.

Step 7: Fold everything together and serve

Gently tip the warm beef mixture into the pot of fluffed rice. Add most of the toasted pine nuts, reserving a tablespoon or two for garnish. Using a large spoon, carefully fold the beef and nuts through the rice until everything is evenly distributed. Try not to stir too aggressively so you keep the grains as whole and fluffy as possible.

Taste and adjust seasoning with more salt or pepper if needed. Transfer the hashweh to a serving platter or bowl, sprinkle with the remaining pine nuts and the chopped parsley, and serve hot. Offer lemon wedges and plain yogurt on the side, if you like; a squeeze of lemon and a spoonful of cool yogurt are a beautiful contrast to the warm spices.

Pro Tips

• Do not skip rinsing the rice: This is the key to fluffy, separate grains instead of sticky clumps.
• Toast the pine nuts gently: Medium heat and constant attention will give you golden, nutty flavor without bitterness.
• Brown the beef well: Let it sit in the pan long enough to develop some browned bits; this adds deep savory flavor to the whole dish.
• Resist lifting the lid while the rice cooks: Trapped steam is what cooks the rice evenly. Peeking lets steam escape.
• Season at the end: Once the beef, rice, and nuts are combined, taste and adjust. The saltiness of broth and beef can vary a lot.

Variations

• Lamb hashweh: Substitute ground lamb for some or all of the beef for a richer, more traditional flavor. Lamb pairs beautifully with the cinnamon and allspice.
• With raisins or currants: Stir in 1/4–1/3 cup golden raisins or currants when you add the beef to the rice for little pops of sweetness alongside the warm spices.
• Nut mix: Replace half the pine nuts with slivered almonds or chopped walnuts, toasted the same way, for extra texture and a more economical option.

Storage & Make-Ahead

Let the hashweh cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stovetop over low heat with a splash of water or broth, stirring occasionally, until warmed through. You can also reheat in the microwave, covered, in short bursts, fluffing with a fork between intervals.

For longer storage, freeze in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating. If you plan to make this ahead for guests, you can cook the beef mixture and toast the pine nuts a day in advance, then cook fresh rice and fold everything together just before serving for the best texture.

Nutrition (per serving)

Approximate values for 1 of 4 main-dish servings: about 550–600 calories; 30 g protein; 24 g fat; 55 g carbohydrates; 2–3 g fiber; 4–5 g saturated fat. Sodium will vary depending on the salt level of your broth and added salt. Using leaner beef or reducing butter will lower the total fat and calories.