Hashweh Rice (Arabic Keema Rice with ground beef)

Ingredients

• 650 glean ground beef
• 2 smallonions, finely diced
• 3 tablespoons (45 ml)vegetable oil
• 3 cups (about 450 g)frozen peas and carrots
• 3 teaspoonsallspice
• 2 teaspoonsground cinnamon
• 3 1/2 teaspoonssalt
• 3/4 teaspoon, plus more to tasteblack pepper
• 3 cups (about 570 g)white basmati rice
• 4 1/2 cups (1.08 litres)water
• 1/2 cup (about 70 g), optionalslivered almonds
• 1/2 tablespoon (7.5 ml)vegetable oil, for toasting the almonds
• 1/4 cup (about 40 g), optionalraisins
• 1/4 cup (about 15 g), optionalparsley

Instructions

1. 1

   Soften the onions

   Finely dice the onions. Add them and 3 tablespoons vegetable oil to a non-stick pot and cook over medium heat for 5 minutes, until slightly softened.

2. 2

   Brown the beef

   Add the ground beef and break it up with a wooden spoon. Cook over medium heat for 7–10 minutes, until browned and the juices begin to dry up.

3. 3

   Season the mixture

   Add the allspice, cinnamon, salt, black pepper and frozen peas and carrots. Stir to combine and cook for 5–7 minutes, until the mixture looks dry.

4. 4

   Rinse the rice

   Wash the basmati rice several times, until the water runs clear, then drain it well. Add it to the pot with the water and mix gently.

5. 5

   Cook the rice

   Raise the heat to medium-high and let the mixture come to a bubble, which should take a few minutes. As soon as it bubbles, cover the pot and reduce the heat to low. Cook undisturbed for 20 minutes.

6. 6

   Prepare the garnish

   Meanwhile, toast the slivered almonds in a pan with 1/2 tablespoon oil until golden brown. Add the raisins and warm them through. Chop the parsley if using.

7. 7

   Rest and serve

   After 20 minutes, turn off the heat and leave the pot covered for a further 10 minutes. Uncover, fluff the rice with a fork and serve with the garnish on top.

What is hashweh rice?

Hashweh is a seasoned rice-and-meat dish associated with Middle Eastern home cooking. This version brings together beef, basmati rice and vegetables in one pot, with allspice and cinnamon giving the mixture its warm, aromatic character.

Cooking the rice in the same pot lets it absorb the savoury juices and spices. Almonds, raisins and parsley are optional finishing touches that add crunch, sweetness and freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 411 calories, 21g protein, 58g carbs, 11g fat.

The rice supplies most of the carbohydrates, while the lean ground beef provides much of the protein. Beef and oil contribute fat, with the optional almonds adding more. Pair a serving with salad or other fresh vegetables for a varied plate.

Why rinse the basmati?

Rinsing: Wash the rice several times, stopping when the water runs clear. This removes excess surface starch, helping the cooked grains stay fluffy rather than clumping together.

Draining: Let the rinsed rice drain well before adding it to the pot. Extra water can affect the balance of liquid needed for the rice to cook.

Build flavour before adding rice

Beef: Break it up as it cooks so it browns in smaller pieces and mixes evenly through the rice. Let the juices cook down as directed before moving on.

Spices: Stir the allspice, cinnamon, salt and pepper into the beef and vegetables. Cooking them together briefly helps distribute their flavour through the dish.

Keep the rice covered

Once the pot starts bubbling, cover it straight away and lower the heat. Keep the lid on for the full 20-minute cooking time so the rice can steam without losing moisture.

After cooking, leave the covered pot to rest off the heat for 10 minutes. Fluff gently with a fork before serving to separate the grains.

Check the doneness

The rice should be tender after its covered cook and rest, with the liquid absorbed. If you check it, lift the lid briefly and replace it promptly to retain the steam.

The beef should be browned before the rice goes in, and the vegetables should be distributed throughout the mixture. The finished dish should be fluffy rather than wet.

Finish with the garnish

Almonds: Toast them until golden, keeping an eye on the pan as they can colour quickly. Warming the raisins in the same pan softens them slightly.

Parsley: Chop it just before serving for a fresh finish. Serve the garnish over the rice so it stays distinct from the soft grains and beef.

What to serve alongside

A crisp salad or chopped cucumber and tomato can bring a fresh contrast to the warm spices. Serve it alongside the rice rather than stirring it into the pot.

The recipe makes a complete one-pot meal, but flatbread or a spoonful of plain yoghurt can also be served at the table.

Recipe notes & tips

• Dice the onions finely so they soften quickly and mix evenly into the beef.
• Use a wooden spoon to break the beef into small pieces as it browns.
• Drain the rinsed rice thoroughly before adding it to the pot.
• Lower the heat as soon as the mixture bubbles and keep the lid on while the rice cooks.
• Fluff the rice gently after its 10-minute rest to avoid breaking up the grains.
• Toast the almonds just before serving so they retain their crunch.

Variations

• Skip the garnish: Leave out the almonds, raisins and parsley for a simpler finish.
• Extra pepper: Add more black pepper to taste for a sharper spice note.
• More parsley: Use extra chopped parsley on top for a fresher finish.
• Raisin-free: Omit the raisins if you prefer the dish without a sweet contrast.
• Almond-free: Leave out the almonds for a garnish without nuts.

Common mistakes to avoid

• Skipping the rinse: Unrinsed rice can turn sticky; wash it until the water runs clear.
• Leaving excess liquid: Let the beef juices cook down before adding the rice and water.
• Lifting the lid: Opening the pot during the 20-minute cook releases steam; keep it covered.
• Cooking on high throughout: Reduce the heat to low once the mixture bubbles to cook the rice gently.
• Skipping the rest: The 10-minute covered rest is part of the cooking method; leave the lid on before fluffing.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat until piping hot, adding a small splash of water if the rice seems dry.

Frequently asked questions