- Cook rice in water or vegetable broth in a rice cooker or on the stovetop.
- While rice is cooking, heat a large skillet over medium heat. Add vegetable oil and finely chopped onion and cook for about 5 minutes until onion is translucent. Add ground beef to skillet with onion and cook uncovered for 7–10 minutes.
- Add frozen vegetables, allspice, cinnamon, salt and pepper. Stir and continue cooking for another 5 minutes.
- Add cooked rice and mix. Top with sliced almonds, raisins and chopped parsley and serve.
CHEF’S SECRET
Easily doubled for a large table, this recipe is ideal for Ramadan gatherings!
- Rinse the basmati rice in cold water before cooking to remove excess starch and make sure the grains stay separated and don’t stick, perfectly capturing the flavours of the recipe.
- Let the dish stand covered for 5 minutes after cooking. This lets the flavours develop and the rice absorb the spicy flavours.
- Add a touch of lemon zest to the dish before serving for an unexpected freshness that balances the richness of the spices.
- For a vegetarian version, replace the ground beef with a plant-based option or lentils for an equally satisfying meat-free meal.
Take a culinary journey with our hashweh rice, a recipe that embodies the very essence of Middle Eastern cuisine. Each bite transports you through exquisite flavours and captivating aromas, with a harmonious blend of fragrant basmati rice, savoury seasoned ground beef and a colourful duo of peas and carrots. The spicy notes of allspice and sweet cinnamon subtly blend together in this dish, creating a symphony of flavours that awakens the senses. Topped with roasted almonds for a touch of crunch and raisins for a sweet contrast, this hashweh rice is a tribute to the richness of culinary traditions, offering an experience that is both comforting and exotic.