Cumin Beef with Rice and Pine Nuts (Hashweh)

4 Servings

45 minutes 15 minutes active

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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.




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


  • 4

    tablespoons (½ stick) salted butter

  • 1

    medium yellow onion, finely chopped


Sally S.

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.