Lebanese Hashweh Beef and Rice One-Pan
with Pine Nuts and Yogurt
No wonder this one is a classic. So delicious!
30 min
No wonder this one is a classic. So delicious!
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Ingredients
Number of People:
Beef mixture
Lean beef mince
350 Grams
Red onion
1 Piece
Garlic cloves
3 Pieces
Carrot
1 Piece
Tomatoes
2 Pieces
Cardamom pods
4 Pieces
Water
350 ML
Chicken stock cube
4*5*9*15*
1 Piece
Basmati rice
150 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Cinnamon stick
1 Piece
Golden raisins
14*
30 Grams
Black pepper
0.5 Tsp
Fresh parsley
15 Grams
To serve
Almond flakes
2*
30 Grams
Pine nuts
2*
20 Grams
Natural yogurt
4*
170 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *14 Sulphur Dioxide, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep veggies
Peel and chop the onion and garlic. Peel and finely chop the carrots. Chop the tomatoes. Split the cardamom pods open with a back of a knife (see tips for fussy eaters). Boil the measured water and dissolve the stock cube in it. Wash and drain the basmati rice in a colander.
2 Fry meat
Heat a large pan over a high heat with a drizzle of oil. Once hot, add the beef mince and fry with a pinch of salt for 5 min until browned and starting to crisp.
3 Add and fry
Add the onion and carrot and fry for 3 min further. Reduce the heat to low and add the garlic, tomatoes, cardamom (see tips for fussy eaters), cinnamon stick and golden raisins. Cook for 3-4 min.
4 Add and simmer
Add the rinsed and drained rice, chicken stock and black pepper. Immediately cover with a lid and simmer for 12-15 min or until the water has evaporated and the rice is cooked.
5 Toast nuts and almonds
Meanwhile, toast the almond flakes and pine nuts in a second hot, dry pan for 2-3 min until nicely browned. Remove from the pan and set aside.
6 Combine
Chop the parsley and mix most of it into the hashweh (reserve some for garnish). Divide the hashweh among plates. Sprinkle with the toasted almond flakes, pine nuts and the reserved parsley. Serve with a dollop of yogurt.
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