Hashweh
Golden spiced rice cooked with ground lamb, caramelized onion, toasted pine nuts and almonds — the aromatic, jewel-studded filling-turned-main-dish that anchors countless Lebanese celebrations.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 2 cups long-grain rice, rinsed
- 300 g ground lamb
- 1 large yellow onion, finely diced
- 50 g pine nuts
- 30 g blanched almonds
- 3 tbsp ghee
- 1.5 tsp seven spice
- 1 tsp cinnamon
- 0.5 tsp allspice
- 1.5 tsp salt
- 3.5 cups chicken stock
Instructions
- Heat clarified butter in a heavy pot over medium heat. Add pine nuts and almonds, stirring constantly, until golden — about 3 minutes. Remove with a slotted spoon and set aside.
- In the same butter, add the diced onion and cook over medium heat 10–12 minutes until caramelized to a deep golden-brown.
- Add the ground meat and increase heat to medium-high. Break it up with a spoon and cook until browned all over and any liquid has evaporated — about 8 minutes.
- Season with seven spice, cinnamon, allspice, and salt. Stir well.
- Add the rinsed rice and stir to coat completely in the spiced meat mixture. Cook 2 minutes.
- Pour in the stock or water. Bring to a boil, stir once, then cover tightly, reduce heat to the lowest setting, and cook 18 minutes.
- Turn off the heat and rest, covered and undisturbed, 10 minutes.
- Fluff gently with a fork. Mound on a large platter and scatter the toasted pine nuts and almonds across the top.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Hashweh?
Golden spiced rice cooked with ground lamb, caramelized onion, toasted pine nuts and almonds — the aromatic, jewel-studded filling-turned-main-dish that anchors countless Lebanese celebrations.
Where is Hashweh from?
Hashweh comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Hashweh vegetarian?
No — as written, Hashweh includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of seven spice in Hashweh?
The seven spice called for here is part of the traditional recipe and gives Hashweh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Hashweh?
In a Lebanese mains spread, Hashweh is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Hashweh ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.