Hashweh with Lebanese Rice Pilaf
Hashweh is a Lebanese staple where aromatic spiced ground beef or lamb is cooked with pine nuts and often mixed with rice vermicelli pilaf.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: side dishes
Cuisine: Lebanese, Middle Eastern
Servings: 6
Author: Kevin
Rice
Place the raw rice in a fine mesh strainer and rinse thoroughly until water runs clear. Set aside.
In a large, deep pan melt the ghee (or butter) over medium heat. Add the broken vermicelli pasta and brown, stirring often, until the vermicelli is a deep golden brown color. Keep stirring as it cooks to prevent it from burning.
Add rinsed rice, salt, pepper and cinnamon to the pan and combine with the vermicelli. Toast the rice for 2-3 minutes, stirring often.
Carefully pour boiling water into the pan and stir. Bring to a boil, then reduce heat to low and cover pan with a lid. Cook for 15 minutes, then fluff with fork.
Hashweh
Meanwhile, in a deep skillet melt 1 tablespoon ghee (or butter) over medium heat and saute the pine nuts until you smell a nutty aroma and the nuts are a rich golden brown color. Set aside.
In same pan, melt remaining tablespoon ghee (or butter) over medium heat. Add the onion and sauté for 4-5 minutes.
Add ground beef (or lamb), Lebanese 7 spice, kosher salt and black pepper. Cook 8-10 minutes until meat is browned, stirring with spoon to break up meat. Stir in toasted pine nuts and set aside.
Calories: 633kcal | Carbohydrates: 59g | Protein: 19g | Fat: 36g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 868mg | Potassium: 412mg | Fiber: 2g | Sugar: 2g | Vitamin A: 389IU | Vitamin C: 17mg | Calcium: 49mg | Iron: 3mg