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Cumin Beef with Rice and Pine Nuts (Hashweh)
In the cooking of the Levant, hashweh is a spiced meat and rice dish that's often used as a stuffing. But the richly fragrant mixture, suffused with butter and studded with toasted nuts, also makes a delicious side dish and is hearty enough to serve as a main course. In our version, we include dried currants plumped in lemon juice to add bursts of sweet-tart flavor. Toast the pine nuts in a small skillet over medium-low, shaking the pan frequently, until the nuts are light golden brown and fragrant, about 4 minutes.
4
Servings
Tip
Don't add the water to the Dutch oven until the rice has toasted and is no longer translucent. This gives the ingredients in the pot a chance to build a flavorful foundation for the dish.
45 minutes
15 minutes active
Ingredients
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4
tablespoons (½ stick) salted butter
-
1
medium yellow onion, finely chopped
Directions
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01In a large Dutch oven over medium, melt the butter. Add the onion and cook, stirring occasionally, until golden brown, 10 to 14 minutes. Add the beef, cumin, coriander, cloves, cinnamon, 2½ teaspoons salt and 1 teaspoon pepper, then cook, stirring occasionally and breaking up the meat into small bits, until the beef is lightly browned, 4 to 5 minutes. Add the rice and cook, stirring often, until the grains are no longer translucent, 5 to 7 minutes.
I love this recipe and have made it multiple times. I often add more ground beef to make it more hearty and substitute raisins for the currants. It has a wonderful flavor.