Lebanese Hashweh Beef and Rice One-Pan

with Pine Nuts and Yogurt
No wonder this one is a classic. So delicious!
Cals 943 · Prot 52 · Carbs 93 · Fat 40
Family-Friendly
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30 min
photo
No wonder this one is a classic. So delicious!
Cals 943 · Prot 52 · Carbs 93 · Fat 40
Family-Friendly
Try Hello Chef Now
Download PDF
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
1 Piece
Basmati rice
150 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Cinnamon stick
1 Piece
Golden raisins
30 Grams
Black pepper
0.5 Tsp
Fresh parsley
15 Grams
To serve
Almond flakes
30 Grams
Pine nuts
20 Grams
Natural yogurt
170 Grams

Tips for fussy eaters

Separate the cardamom seeds from the pods altogether. Discard the pods and only add the seeds!

Pro tip

Toasting almond flakes and pine nuts brings out their nutty flavour. Remove them from the pan as soon as they turn golden brown.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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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.
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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.
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3 Add and fry

Add the onion and carrot and fry for 3 min further. Reduce the heat to low and add the garlictomatoes, cardamom (see tips for fussy eaters), cinnamon stick and golden raisins. Cook for 3-4 min.
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4 Add and simmer

Add the rinsed and drained ricechicken 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. 
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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.
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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 flakespine nuts and the reserved parsley. Serve with a dollop of yogurt.

Tips for fussy eaters

Separate the cardamom seeds from the pods altogether. Discard the pods and only add the seeds!

Pro tip

Toasting almond flakes and pine nuts brings out their nutty flavour. Remove them from the pan as soon as they turn golden brown.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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