This is a sponsored post with California Raisins. As always, recipe and opinions are my own.
This is not a recipe that you will usually find on my blog, but I LOVE Lebanese rice. The sweet and salty combination is just so delicious. Many Lebanese cuisine consists of nuts, fruits, meats, spices, and grains and if you haven’t tried this dish, bookmark this recipe and add it to your dinner rotation this week!
How to Pronounce Hashweh?
Hashweh is pretty much pronounced the way that it is spelled. “Hash” – “Weh”
What is Hashweh Lebanese Rice?
Hashweh actually means stuffing and is a classic Lebanese dish that consist of spices, ground meat and rice. It is a dish that can be served as a side dish or as a stuffing in poultry or other meats. This dish is very easy to make and the flavours come together so well and you will have a delicious dish in less than half an hour!
What type of Raisins Should I use?
My favourite raisins to use in any recipe are definitely California Raisins. The juicy golden raisins are best for this recipe because they are sweeter and juicier in my opinion, and the sweetness nicely balances the recipe with all the other ingredients. Golden raisins also give the dish a nice pop of brightness with their beautiful golden colour.
Nutritional Facts of California Golden Raisins
California raisins are cholesterol-free, low in sodium, a great source of fiber and potassium. I also love how they add natural sweetness to whatever dish you are adding them to! When you incorporate raisins into this recipe, they not only boost the flavour and texture, but also the nutritional value! A win, win, win!
So, how do you make Hashweh?
The ingredients are all very common and the recipe is actually very simple. The most important thing to remember is to wash and rinse your rice. The rice shouldn’t be sticky, and by washing and rinsing the rice a few times before cooking, you wash away the excess starch which will make the rice nice and fluffy at the end.
Hashweh Lebanese Rice
- 2 cloves garlic, finely diced
- 2 cups long or medium grain rice, washed and rinsed
- 1 medium red onion, diced
- 1 lb lean ground beef
- 1 tsp ground all-spice
- 1/2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp salt
- 1 pinch pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup pecans, chopped
- 1/2 cup California Golden Raisins
- 1 tbsp olive oil
- 2 1/2 cups water (or beef stock)
- Wash and rinse rice a few times under the sink in a sieve to remove as much starch from the rice as possible.
- In a medium sized pan, addoil, garlic and onion, and sauté until soft
- Add ground beef, all-spice,cinnamon, cloves, salt and pepper. Cook until beef is almost cooked through
- Add washed rice on top of meatmixture and add water
- Boil on high for about 3minutes until majority of the water is cooked off
- Turn the heat down to low, cover pan and cook for about 10 minutes or until all the water is cooked out and riceis cooked and soft.
- Once the rice is cooked, turnoff heat and add chopped parsley, pecans and raisins. Enjoy!
Can You Freeze Hashweh?
You definitely can freeze Hashweh. I would recommend not putting the raisins, nuts, and parsley if you are planning to freeze it. Garnish once you warmed up the frozen dish with the raisins, nuts, and parsley. You can freeze the rest of the dish in an air-tight container in the freezer for up to a few months.
If you give this recipe a try, make sure you tag me on social media (@joyceofcooking) and let me know what you think! If you like more California Raisins recipes on my blog, check them out here.
For more information on California Raisins, head over to their website here.