Lebanese-Melbourne Lamb and Rice (Hashweh)
Fragrant long-grain rice simmered with spiced lamb mince, sweet warm spices, and a crunchy topping of golden toasted pine nuts and almonds.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •heavy-based pot with lid
- •frypan
- •wooden spoon
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 22 g
- carbs
- 52 g
- fibre
- 3 g
- protein
- 32 g
- calories
- 540 kcal
Instructions
- 1
Heat half the butter and olive oil in a frypan over medium heat.
- 2
Add the pine nuts and almonds, stirring continuously until golden brown, then transfer to a plate.
- 3
Melt the remaining butter in a heavy-based pot over medium-high heat.
- 4
Add the diced onion and cook for 4 minutes until soft and translucent.
- 5
Add the lamb mince, breaking up lumps with a wooden spoon until browned.
- 6
Stir in the Lebanese seven spice, ground cinnamon, and salt until fragrant.
- 7
Add the drained rice and stir for 1 minute to coat the grains.
- 8
Pour in the warm chicken stock and bring the liquid to a boil.
- 9
Cover with a tight lid, reduce heat to low, and cook undisturbed for 15 minutes.
- 10
Remove from heat and let sit covered for 10 minutes to finish steaming.
- 11
Fluff the rice gently with a fork and tip onto a serving platter.
- 12
Scatter the toasted nuts and chopped parsley over the top before serving.
Chef's tips
Rinsing the rice until the water runs clear removes excess surface starch, ensuring fluffy, separate grains. Watch the pine nuts closely in the pan because they can burn quickly once hot.
Ingredient substitutions
- Lebanese seven spice → equal parts ground allspice, cinnamon, coriander, and black pepper
- lamb mince → beef mince or a mix of lamb and beef
- butter → olive oil for a dairy-free dish
Storage
Keep leftover rice in a sealed container in the fridge for up to 3 days.
Reheating
Reheat in a frypan over medium-low heat with a splash of water, or microwave covered until hot.
Common mistakes to avoid
- •Lifting the lid during cooking or resting, which releases necessary steam and leads to undercooked rice.
- •Burning the nuts by walking away from the frypan.
- •Skipping the rice rinsing step, which creates a gluggy texture.
Serving suggestions
Cooked Lebanese-Melbourne Lamb and Rice (Hashweh)?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
