Note: This post is sponsored by Moyer Beef. All opinions are mine alone.
It’s definitely still summer weather for the most part, but this past week, we’ve had a bit of a cool down in Philly. Which got me thinking about more fall inspired dishes.
Hashweh, or rice stuffing, is a wonderfully flavorful ground meat and rice dish that is perfect for fall weather (or honestly, any weather, it’s really tasty!)
The dish originates in the Middle East and is typically made with lamb or beef seasoned with spices including allspice and cinnamon, served with rice.
Most recipes also include toasted pine nuts with some also having a sweet dried fruit.
This dish is a nice comfort food option that comes together in roughly 30 minutes. The spice profile makes it really crave worthy!
Ingredients:
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 1 1/2 cups white rice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cups chicken broth
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons allspice
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground pepper
- 2 whole cloves
- 2 whole cardamom pods, smashed
- 1 lb ground beef (I used Moyer Beef’s 81% lean ground beef chuck)
- 1/4 cup pine nuts, toasted
- 1/4 cup dried cherries (or other dried fruit)
- 1/4 cup pistachios, chopped
Toast your pine nuts in a small pan over medium low heat until fragrant. Set aside.
To make the rice, add 1 tablespoon unsalted butter and 1 tablespoon olive oil to a pot over medium high heat. When melted, add the white rice, stirring to coat. Cook for 1 minute.
Add in the garlic powder and onion powder and the chicken broth, bringing to a boil. When boiling, cover and reduce heat to a simmer cooking until the broth is fully absorbed, 18-20 minutes. When the rice is finished, season with salt and pepper and set aside.
While the rice cooks, add the remaining 1 tablespoon butter and 1 tablespoon olive oil to a sauté pan over medium high heat. Add the chopped onion and garlic. Cook, stirring occasionally until fragrant and the onions are translucent, about 4 minutes.
Combine the dried spices in a small bowl (allspice through cardamom pods.) Add to the onion mixture, stirring to coat. Cook, stirring constantly for 30 seconds.
Add in the ground beef, stirring to coat completely in the spice mixture, breaking up the beef as it cooks. Cook for 5 minutes or until the meat is browned and fully cooked through. Remove from heat and the cloves and cardamom pods from the mixture, discard. Stir in the dried cherries and pine nuts.
To serve, add the rice to bowls and top with the beef mixture. Top with the chopped pistachios.
Before eating, mix it all together. I like to add an extra sprinkle of cinnamon before digging in.
Yum! The sweeter spices used in the beef mixture are so good with the flavor of the beef! By no means is it overwhelming, it just elevates the flavors of the dish.
The pistachios add nice crunch along with the pine nuts while the dried cherries add bursts of sweetness.
This isn’t a very traditional version of this recipe, so you can have some fun with the spice combination as well as the dried fruit and nut choice. Make it your own!
Other Moyer Beef Posts:
- Grilled New York Strip Steak w/ Honey-Tarragon Blue Cheese Butter & Grilled Tarragon Potatoes
- Slow Cooker Shredded Beef Tacos with Chimichurri
- Meatballs in Tomato Sauce
- Grilled T-Bone Steak with Gremolata
- Beef Kofta Kebabs
- Steak and Eggs Hash
- Sheet Pan Steak Fajitas
Ingredients
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 1 1/2 cups white rice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cups chicken broth
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons allspice
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground pepper
- 2 whole cloves
- 2 whole cardamom pods, smashed
- 1 lb ground beef (I used Moyer Beef’s 81% lean ground beef chuck)
- 1/4 cup pine nuts, toasted
- 1/4 cup dried cherries (or other dried fruit)
- 1/4 cup pistachios, chopped
Instructions
- Toast your pine nuts in a small pan over medium low heat until fragrant. Set aside.
- To make the rice, add 1 tablespoon unsalted butter and 1 tablespoon olive oil to a pot over medium high heat. When melted, add the white rice, stirring to coat. Cook for 1 minute.
- Add in the garlic powder and onion powder and the chicken broth, bringing to a boil. When boiling, cover and reduce heat to a simmer cooking until the broth is fully absorbed, 18-20 minutes. When the rice is finished, season with salt and pepper and set aside.
- While the rice cooks, add the remaining 1 tablespoon butter and 1 tablespoon olive oil to a sauté pan over medium high heat. Add the chopped onion and garlic. Cook, stirring occasionally until fragrant and the onions are translucent, about 4 minutes.
- Combine the dried spices in a small bowl (allspice through cardamom pods.) Add to the onion mixture, stirring to coat. Cook, stirring constantly for 30 seconds.
- Add in the ground beef, stirring to coat completely in the spice mixture, breaking up the beef as it cooks. Cook for 5 minutes or until the meat is browned and fully cooked through. Remove from heat and the cloves and cardamom pods from the mixture, discard. Stir in the dried cherries and pine nuts.
- To serve, add the rice to bowls and top with the beef mixture. Top with the chopped pistachios.
- Hashweh (Spiced Ground Beef with Pistachios Over Rice)
- Before eating, mix it all together. I like to add an extra sprinkle of cinnamon before digging in.
This looks interesting. I am actually looking for recipes that I can serve with rice and this looks really good.Will definitely try this soon.Thank you for sharing the recipe.