Hashweh Rice Stuffing Middle East Palestine
Dive into the heart of Palestinian cuisine with Hashweh Rice Stuffing, a fragrant and flavorful dish that epitomizes Middle Eastern comfort food. This traditional recipe brings together tender ground lamb or beef, toasted pine nuts or almonds, and long-grain rice infused with warm, aromatic spices like cinnamon, allspice, and cardamom. Simmered to perfection in rich chicken or beef broth, the result is a savory and aromatic rice medley that's as versatile as it is delicious. Whether served as a show-stopping side dish, stuffing for vegetables or poultry, or a stand-alone main course, this one-pot dish is perfect for family gatherings or festive occasions. Garnished with fresh parsley and accompanied by a dollop of yogurt or a crisp salad, Hashweh Rice is a celebration of bold flavors and traditional cooking techniques that’s sure to transport you straight to the Middle East.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil or butter
- 500 grams Ground lamb or beef
- 1 medium Yellow onion, finely chopped
- 2 cups Long-grain white rice
- 1.5 teaspoons Ground allspice
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Ground cardamom
- 1.5 teaspoons Salt
- 4 cups Chicken or beef broth
- 0.5 cup Pine nuts or slivered almonds
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil or butter in a large pot over medium heat.
Add the pine nuts or slivered almonds and toast them until golden brown, stirring constantly to prevent burning. Remove and set aside.
In the same pot, add the remaining olive oil or butter and heat over medium heat.
Add the finely chopped onion and sauté for about 3-4 minutes until softened and fragrant.
Add the ground lamb or beef to the pot, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes.
Stir in the ground allspice, cinnamon, black pepper, cardamom, and 0.5 teaspoon of salt. Cook for another 1-2 minutes until the spices are aromatic.
Rinse the rice in cold water until the water runs clear to remove excess starch.
Add the rinsed rice to the pot with the meat mixture, stirring gently to coat the grains with the spices and oil.
Pour in the chicken or beef broth and add the remaining salt (1 teaspoon). Stir well.
Bring the mixture to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
Remove the pot from the heat and let the rice rest, covered, for 5 minutes.
Fluff the rice with a fork and gently stir in the toasted pine nuts or slivered almonds.
Transfer to a serving dish and garnish with fresh chopped parsley, if desired.
Serve warm as a side dish, stuffing, or as a main course alongside yogurt or a hearty salad.
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.9 g | 234% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 7349 mg | 320% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 9.1 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2203 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
