Arabic Rice with Ground Beef, Carrots & Peas | Hashweh Rice

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are more affordable and provide a similar texture.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often less expensive.

Wash the rice in a bowl, adding water, washing, and draining until the water runs clear, repeating this process three times. Drain well and set aside.

Finely dice the fresh carrots and set aside.

Peel and crush the garlic cloves using a mortar and pestle or garlic press.

Dice the onion and set aside with the other chopped vegetables.

In a large saucepan, heat olive oil over medium heat.

Add the crushed garlic and fry for 30 seconds to release the aroma.

Add the diced onion and sauté for another 3 to 4 minutes until translucent.

Add the ground beef to the saucepan, breaking it down with a spatula.

Add the seasonings: Seven Spice, salt, and pepper, and optionally ground cinnamon and cardamom. Stir well to combine.

Fry the meat for about 6 to 7 minutes until evenly browned, breaking down any large chunks.

Add the finely diced carrots and frozen peas to the saucepan, stirring well and frying for another 3 to 4 minutes without adding water.

Add the washed rice to the saucepan and stir well to combine.

Add hot water from the tap or kettle, ensuring it is slightly above the rice, usually about 3 cups for 2 cups of rice, but adjust as necessary.

Bring to a boil on medium to high heat, cooking for about a minute until the water level falls slightly below the rice.

Reduce the heat to low, cover the saucepan, and simmer for about 12 minutes until all the water is absorbed and the rice is fully cooked.

Turn off the stove and let it sit for another 5 minutes with the lid on.

Fluff the rice and transfer it onto a large serving platter or individual plates.

Garnish with toasted almond slivers or pine nuts and finely chopped parsley.

Serve with plain yogurt or yogurt sauce and a salad of your choice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens