Lebanese Hashweh Beef and Rice One-Pan

Name: Lebanese Hashweh Beef and Rice One-Pan with Pine Nuts and Yogurt
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Grass fed Beef Mince Lean; 1 Pieces of Red onion; 3 Pieces of Garlic cloves; 1 Pieces of Carrot; 2 Pieces of Tomatoes; 4 Pieces of Cardamom pods; 350 ML of Water; 1 Pieces of Chicken stock cube; 150 Grams of Basmati rice; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Pieces of Cinnamon stick; 30 Grams of Golden raisins; 1 Tsp of Black pepper; 15 Grams of Fresh parsley; 30 Grams of Almond flakes; 20 Grams of Pine nuts; 170 Grams of Natural yogurt

with Pine Nuts and Yogurt

No wonder this one is a classic. So delicious!

182 Reviews

Cals 929 · Prot 55 · Carbs 124 · Fat 31

Family Friendly

30 min

Lebanese Hashweh Beef and Rice One-Pan with Pine Nuts and Yogurt

No wonder this one is a classic. So delicious!

182 Reviews

Cals 929 · Prot 55 · Carbs 124 · Fat 31

Family Friendly

Ingredients

Beef mixture

Grass fed Beef Mince Lean

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 1*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, *1 Peanuts, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3886 / 929
Fats (g)	31
of which saturated (g)	8.7
Carbohydrates (g)	124
of which sugars (g)	25.5
Fibers (g)	10.3
Proteins (g)	54.6
Salt (g)	5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

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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