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Hashweh Lebanese Spiced Rice

Hashweh translates to stuffing and this rice dish is traditionally made with the leftover ‘stuffing’. One would use this meat and rice stuffing to stuff vegetables like kusa (squash), peppers, eggplants, potatoes, grape leaves and more.

I made this as our main course for a weeknight dinner, when I had little time to prep and cook. I served the dish with yogurt and a shirazi salad (this recipe will come later).

I am so excited to be sharing this recipe now, because April is Arab Heritage Month in the United States. And for the past two years, Mai @AlmondAndFig and Deana and Nadia @SweetPillarFood have declared April is For Arab Food month as well.

For this recipe, I toasted the nuts to release all their flavors and well, nuttiness. I also reconstitute the dried fruit so they are softer. This is done by covering them in boiling water (tip: you can boil the water in the microwave).

If you don’t have barberries, you can omit them or substitute for dried almonds.

Hashweh Lebanese Spiced Rice

Servings 8


  • 1 pound ground beef (or lamb) (90/10)
  • 1 cup onion, chopped fine
  • 1 teaspoon minced garlic
  • 3 tablespoons olive oil
  • 2 tablespoons ghee or butter
  • 3 cups rice (I used basmati)
  • 2 teaspoons all spice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cinnamon stick
  • 2-3 bay leaves
  • 4 1/2 cups chicken broth or water
  • 1 teaspoon olive oil for toasting nuts
  • 1/4 cup almonds
  • 2 tablespoons pistachios
  • 2 tablespoons barberries
  • 2 tablespoons golden raisins
  • 1 tablespoon chopped fresh parsley


  • In a sauce pan, heat chicken stock or water. 
    In a skillet (that has a lid), heat olive oil and add the ground meat and onions. Break up the meat into small pieces. Cook for 3-4 minutes, then add the garlic. Continuing cooking until meat is cooked thru. Add the cardamom, allspice, salt, pepper.
  • Rinse your rice, until the water runs clear. Add the rice to the skillet. Add the cinnamon stick, bay leaves and ghee to the skillet. Stir the rice in the skillet to heat thru. 
    Add the simmering stock and place lid on the skillet. Set timer for 15 minutes. Remove lid and test rice is ‘al dente’, meaning it should have a slight bite and not be mushy.
    Remove the cinnamon stick and bay leaves. 
  • In a small skillet, toasted the almonds and pistachios in 1 teaspoon olive oil until lightly browned. 
    Reconstitute the raisins and barberries by pouring boiling water over the top. Drain water. The fruit will be plump!
  • Fluff the rice with a fork. Place on serving platter and garnish with toasted nuts, raisins and parsley

Make this dish? Have your own version? I’d love to see! Tag me using #CreateAmandasPlate


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