Syrian Rice with Meat
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9 Ingredients
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40 min total
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Serves Serves 6
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Easy
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Syrian
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Miscellaneous
Recipe byThe ZestyPlate Kitchen
Fragrant rice cooked with spiced ground beef, warm allspice and cinnamon, then topped with buttery toasted pine nuts. A comforting Levantine staple.
Syrian rice with meat, often called hashweh, brings together spiced minced beef and soft rice in a single pot, with toasted pine nuts scattered over the top for crunch. Allspice and cinnamon give it a gentle warmth that fills the kitchen as it cooks. Eat it on its own, or serve it generously alongside yogurt and a sharp salad.
Jump to recipe
Prep 10 min
Cook 30 min
Total 40 min
Easy
Scale:
- 2 Pounds Ground Beef
- 2 teaspoons Salt
- 1/2 teaspoon Allspice
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Black Pepper
- 5 Cups Chicken Stock
- 2 cups Rice
- 2 tablespoons Butter
- 1/2 cup Pine Nuts
Nutrition (per serving)
815
kcal
35g
Protein
59g
Carbs
49g
Fat
Estimated per serving. How we calculate this.
Preparation
- Melt ¼ cup butter in a large saucepan over medium-high heat. Add the ground beef and season with the salt, allspice, cinnamon and black pepper. Cook, stirring, until browned and crumbly, 7 to 10 minutes.
- Stir the chicken broth and rice into the beef and bring to the boil. Turn the heat to low, cover and cook until the liquid is absorbed, about 20 minutes.
- While that cooks, melt 2 tablespoons butter in a small skillet over medium heat and stir the pine nuts until lightly browned, 3 to 5 minutes.
- Fold the pine nuts through the beef and rice just before serving.
Tips from the ZestyPlate Kitchen
- Brown the beef thoroughly with the spices before adding liquid; that is where the savoury depth comes from.
- Toast the pine nuts in their own pan so you can watch them and pull them off the heat while still golden.
- Once the rice is cooked, leave it covered off the heat for a few minutes to finish steaming.
- Fork the rice through and add the pine nuts right at the table so they keep their crunch.
Frequently Asked Questions
It is a spiced mixture of rice and meat from the Levant. Often it goes inside roast birds as a stuffing, but it stands up perfectly well as a main or side, scented with warm spices and nuts.
Yes. Minced lamb is the traditional choice and tastes wonderful, while chicken or turkey mince both work if you want something lighter.
A spoonful of plain yogurt, a crisp green salad or some warm flatbread all sit happily next to the spiced rice.
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