Hashweh (Riz w Lahmeh)
My mom was telling me the other day, “You know, all kids love riz w lahmeh!” and i was like EVERYBODY likes riz w lahmeh, ma!”
Okay but for real, i’ve been on this earth for almost 30 years and i have never met a single person who doesn’t like this incredible dish. l know some of you may say “oh you’re such a baby” but really, what you really should be focusing on is how wild it is that i’m about to share a recipe that not one person in my 30 years hasn’t liked. That’s pretty cool if you ask me!
Anyways, for those of you that don’t know, the word hashweh in arabic translates to “stuffing”. So if you think that this rice and meat dish isn’t on every single arab-american’s table during Thanksgiving then you are OUT.OF.YOUR.MIND. It’s our version of flavorful stuffing! This rice dish is stuffed in chicken often times when cooked and it gets loaded with all of the flavorful roasted chicken drippings. The best type of stuffing if you ask me. I love how easy it is to make and how much it adds to any dinner table.
This Thanksgiving, i’m working with a few of my fellow food bloggers to bring you guys a “listicle” on a variety of Thanksgiving side dishes for your table this year. My obvious choice was the hashweh, but man oh man you guys HAVE to see what my friends have come up with. We’ll be using the hashtag #everythingbuttheturkey as we share all of these delicious sides! But for easy reference i’m going to link you guys directly to their recipes so you don’t have to do any additional work other than just click, cook and enjoy!
My friends Dina & Bruce with The Perks of Being Us are sharing their Mom’s special stuffing recipe.
Krista with Desocio In the Kitchen is sharing a decadent and delicious Boursin Cheese Mashed Potato recipe which sounds HEAVENLY.
Sue with Another Tablespoon is sharing a Cranberry Orance Sauce to go with all of your Thanksgiving mains.
Melissa with Keeping It Simple Blog is sharing a Carrot & Acorn Squash recipe for that perfect, comforting vegetarian side!
Megan with Truly Healthy Kitchen is sharing a HEALTHY Pumpkin Pie Bar recipe which i’m so excited about!
Hannah with Sweet Savorys is sharing a Roasted Truffled Cauliflower dish. My middle eastern booty is dancing for this recipe.
Tiff with Tiffi Tastes is sharing a Brussels Sprouts recipe because i literally couldn’t do Thanksgiving without a platter of Brussles.
Isis with Chew On This Tv is sharing a Glazed Sweet Potato Fries recipe and honestly like WOW. this recipe is gorgeous.
Sarah with Cooking with Riccis is sharing a Rainbow Carrot Salad recipe and honestly i’ve never seen carrots look so gorgeous in my life.
Sue and Amy with Belly Laugh Living are sharing a Turkey Gravy recipe because it’s essential for the juiciest thanksgiving plate.
and Sally with Table and Dish is sharing a Satsuma Infused Vodka Cocktail for allllllll the thirst.
Total Time: 55 minutes
Yield: 3-4 adult servings
Ingredients:
for the dish
1. 3 tbsp coconut oil
2. 1 tbsp vegetable oil
3. 1 medium onion, diced
4. 12 oz ground beef
5. 1 1/2 cups jasmine rice
6. 1 1/2 tsp all spice
7. 1/2 tsp ground cumin
8. 1 tsp ground cinnamon
10. 1 tsp salt
11. 2 1/4-2 1/2 cups chicken broth
for the topping
1. 1/4 cup raw slivered almonds
2. 1/4 cup raw cashews
3. 3 tbsp dried cranberries
4. 3 tbsp pomegranate seeds
5. 2 tbsp vegetable oil
6. 3 tbsp chopped parsley
Method:
1. In a large skillet, add 1 tbsp of the coconut oil and all of the vegetable oil and allow to heat through. Once the oil has heated, add the diced onions and sauté until translucent.
2. Add the ground beef to the skillet with onions once translucent. Sauté until the beef is fully cooked through and the beef is in small enough crumbles. Once cooked, remove from the pot and set aside in a separate bowl.
3. In a medium sized pot, bring the chicken broth to a boil.
4. To the same pot that you sautéed the onions in, add the remaining 2 tbsp of coconut oil to the pot and heat through. Once hot, add your rice to the pot along with the all spice, cumin, cinnamon and salt. Sauté until the grains of rice begin to change color to white. After sautéing for 2-3 minutes on high, add the ground beef and onion mixture back into the pot and mix well to combine.
4. Add the broth that you boiled to the pot with the meat and rice. Bring the pot to a quick boil and immediately reduce the heat to low, cover and allow all of the water to be cooked out.
5. Once all of the water has cooked out of the rice. Open the lid and use a fork to gently fluff the rice throughout. Cover with lid and turn the stove completely off. Allow the steam to finish cooking the rice for 20 more minutes.
6. While the steam is finishing the hashweh, shallow fry the nuts by heating a skillet on the stove and adding the oil. Place the nuts and dried cranberries in the hot oil and stir constantly to ensure none of the nuts burn and that they maintain a golden color. Remove as soon as the golden color begins to darken. Be attentive at this step as they can burn very easily!
7. Serve the dish by laying the rice out on a platter and topping with your golden fried nuts and dried fruit, pomegranate and parsley. Eat with roast chicken, and a cucumber and yogurt salad.
