Lebanese Hashweh - Spiced Rice with Minced Lamb and Nuts

Lebanese Hashweh is one of those quietly luxurious dishes that proves simple ingredients can create something deeply comforting and elegant. Fluffy rice is cooked with warmly spiced minced lamb, toasted nuts, and sometimes sweet hints of cinnamon and allspice. It's rich without being heavy, fragrant without being overpowering, and incredibly versatile.

It reminds me of one of my husbands favourite meals, Keema Masoor but I prefer this version because it doesn't feel as labour intensive and it is equally as delicious. In this version, everything comes together in one pot so the rice gently cooks, absorbing all the flavour as it steams.

Jump to:

• History of Hashweh
• Recipe Snapshot
• Why You Will Love This Recipe
• Ingredients and What They Do
• How to Make Lebanese Hashweh
• Tips and Tricks
• What to Serve with Hashweh
• Storage
• 📖 Recipe

Read more: Lebanese Hashweh - Spiced Rice with Minced Lamb and Nuts

Often served as a main, side or even as a stuffing, Hashweh is a staple across Lebanese homes whether it's spooned into roast chicken, layered under slow-cooked lamb, or enjoyed on its own with yoghurt.

Each bite brings together savoury meat, nutty crunch, and gentle spice, creating a dish that feels both everyday and celebratory.

History of Hashweh

'Hashweh' literally means stuffing in Arabic, and that gives you a clue to how this dish is traditionally used. Across Lebanon and the wider Middle East, it forms the base for stuffing vegetables, poultry, and even pastries.

The combination of rice, meat, and warming spices reflects a long culinary tradition shaped by trade routes and regional agriculture. Rice, spices, and nuts have been used together for centuries, creating dishes that balance richness with fragrance.

Over time, Hashweh evolved into more than just a stuffing, it became a dish in its own right. Today, you'll find it served alongside roasted meats, at family gatherings, and during festive meals.

Recipe Snapshot

Cuisine: Lebanese / Middle Eastern

Dish Type: Rice / Side / Main


Servings: 4-6


Prep Time: 15 minutes

Cook Time: 30 minutes

Why You Will Love This Recipe

Deeply comforting - Warm spices, fluffy rice, and savoury lamb come together in the most satisfying way.

Quick but impressive - 
It's simple enough for a weekday meal but special enough to serve to guests.

One-pot simplicity - Everything cooks together, making it easy and flavour-packed.

Versatile
 - Serve it as a side, main, or use it as a stuffing.

Balanced flavours
 - Savoury, nutty, and gently spiced with just a hint of sweetness.

Ingredients and What They Do

Minced Lamb (or Beef)
 - Provides richness and depth.

Rice
 - Long-grain rice gives that light, fluffy texture. It absorbs all the flavour from the spiced meat.

Stock - The key to flavourful rice infuses every grain as it cooks.

Onions - 
Adds sweetness and forms the base of flavour.

Salt & Black Pepper - Essential for bringing everything together.

Garlic (Optional)
 - Adds a subtle savoury depth.

Seven Spice/Baharat (or Allspice Blend) - 
A warming mix that typically includes allspice, cinnamon, black pepper, and more. This is what gives Hashweh its signature flavour.

Cumin Powder & Cinnamon - 
Adds warmth and a slight sweetness that balances the meat.

Smoked Paprika - Adds a gentle smokiness and depth.

Onion Powder - Boosts the savoury flavour subtly in the background.

Toasted Nuts - 
Usually pine nuts, almonds, or cashews. They add richness and a delicate crunch.

Oil + Butter - Oil is used to cook the base, while butter adds richness and a silky finish.

How to Make Lebanese Hashweh

Step 1 - Build the Base

Heat oil in a pot. Once hot, add Onions and cook until soft and golden brown. About 10 minutes. Add garlic and cook briefly.

Step 2 - Brown the Meat

Add minced lamb or beef and break it using a wooden spoon. Cook on medium high until browned. This will take about 7-10 minutes.

Step 3 - Bloom the Spices

Stir in all the spices, salt, and pepper. Cook until fragrant. About 2-3 minutes.

Step 4 - Cook the Rice

Add rice and stir to coat in the mixture. Pour in stock and bring to a boil. Cover and cook on low heat for 15-20 minutes until rice is tender. Leave the pot covered for 10 minutes.

Step 5 - Fluff the Rice

Stir in butter and fluff the rice gently.

Step 6 - Toast the Pine Nuts and Serve

Toast pine nuts in a pan until golden.

Serve topped with toasted pine nuts.

Tips and Tricks

• Rinse the rice beforehand for the best fluffy texture.
• Keep the heat low while cooking so the rice steams evenly.
• Don't stir too much once the rice is cooking to avoid breakage.
• Use good-quality stock for maximum flavour.

What to Serve with Hashweh

• Plain yogurt or garlic yogurt
• Fresh cucumber and tomato salad
• Roast chicken or grilled meats
• Stuffed vegetables

It's just as good on its own as it is alongside other dishes.

Storage

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 1 month.

Reheat gently with a splash of water or stock to loosen the rice.

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