If you love a one-pot meal, then this recipe is most definitely for you. And if you don’t, you still have to try this!! It is just so easy and flavorful. This hashweh rice recipe will save you so much time getting dinner on the table. You will have your grains and protein already in this Palestinian one-pot wonder. While it cooks, you can prepare a simple salad next to it along with some plain yogurt for a wholesome meal.
You may be wondering, what is Hashweh Rice?
Hashweh in Arabic translates to filling and this recipe is spiced meat and rice filling often used to stuff cored vegetables in Middle Eastern cooking. The filling is often used in stuffed zucchini, grape leaves, peppers, and really whatever vegetable you would like to stuff. I make mine extra flavorful with the addition of tomato paste and shatta which is a red hot pepper sauce. You will get aroma’s of allspice which has notes of cinnamon and cumin in the rice as the main seasonings which are heavily used in Palestinian cooking.
Often, whenever stuffing is made for these stuffed Arab vegetable dishes, there is filling leftover. Instead of wasting it; it is cooked in broth for extra rice on the side. That’s how this came to me to make as a dish on its own. If I do it when I have leftovers, why not enjoy it on its own with some salad and yogurt? It works! And its delicious.
I cannot wait for you to give this hashweh rice dish a try and tell me what you think. It is truly so simple to make and requires just a few ingredients. Send remakes over my way on my Instagram page for a feature too!
Hashweh (Spiced Rice & Meat)
- 1 lb Ground beef, lean
- 1 Onion, finely chopped
- 4 Garlic cloves, finely chopped
- 2 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper
- 1/2 tbsp Allspice
- 2 tbsp Tomato Paste
- 2 tbsp Shatta (Red hot pepper sauce)
- 1 cup White rice, rinsed
- Chopped Parsley
- Toasted Slivered Almonds
- Add the ground beef, olive oil, onions, garlic and seasonings to a pan on medium-high heat.
- Cook together while breaking down the meat until browned and cooked through which should take anywhere from 5-10 minutes.
- Add the shatta and tomato paste to this mixture and cook together for another 1-2 minutes. Taste and adjust seasonings if necessary.
- Add the rinsed rice to the meat mixture in a pot. Add about 2 cups of stock to this and bring to a light boil then simmer covered for about 20 minutes until cooked through. Fluff the rice gently and add to the desired plate topped with parsley and nuts.
- Enjoy with plain yogurt and a refreshing salad for an easy and hearty weeknight meal!