One Pot Lebanese Hashweh

Lebanese hashweh combines ground meat and rice with pine nuts, allspice and other spices to make a wonderful side dish, or a flavorful stuffing for chicken or turkey. An easy one-step recipe can be made in a Pressure cooker, the Instant Pot Gem, or stovetop. - 1

Lebanese Hashweh is a Lebanese spiced rice pilaf made with basmati rice, ground beef, toasted pine nuts, onion, garlic, and warm spices like allspice and cinnamon. It’s quick and is great for a weeknight side dish, or as a stuffing for chicken or turkey, since it’s an easy one-step recipe you can make in the Instant Pot. Unlike traditional hashweh recipes that take longer and use multiple steps, this version toasts the pine nuts, blooms the spices, and cooks everything in one pot.

Why You’ll Love this Lebanese Cuisine

One of my favorites is Hashweh, a Lebanese rendition of meat and rice. Traditionally, this dish calls for ground lamb or lamb chunks. But it’s difficult to find lamb where I live, so I improvise with ground beef. If you can find ground lamb, though, I’d definitely urge you to try that.

Whether you’re talking about making chicken biryani, Hainanese chicken rice , Lamb Dum Biryani, or Hashweh, every culture has some combination of ground meat and rice dishes.

I have this extremely popular Ground Beef shawarma with rice recipe that is well-loved by all who have tried it. Babies and young children seem to be particularly fond of it, which makes me very happy. I think the best thing about it—apart from the ease of making it—is that really, who doesn’t love a meat and rice dish?

What Does Lebanese Rice Taste Like?

Lebanese Hashweh is a comforting, deeply aromatic dish with a flavor that’s both warm and savory, yet balanced with subtle sweetness from its spices.

Ingredients You’ll Need

Oil or Ghee (2 tablespoons) - Provides the fat needed to sauté onions, garlic, and pine nuts. Ghee adds a richer, buttery flavor that’s traditional in Middle Eastern cooking.
Pine Nuts (¼ cup) - Lightly toasted at the beginning, they add a nutty crunch and a signature depth of flavor to the dish. They also serve as a garnish for authentic presentation.
Sliced Onions (1 cup) - Form the aromatic base, bringing sweetness and depth as they caramelize. They balance the spices and meat.
Minced Garlic (1 tablespoon) - Infuses the rice and beef with sharp, savory notes that complement the warm spices.
Lean Ground Beef (1 pound) - The primary protein, giving the dish richness and heartiness. Its juices also flavor the rice during cooking.
Cardamom Pods (4–5, or ¼ tsp ground) - Add a subtle floral and citrusy aroma, enhancing the classic Lebanese spice profile.
Ground Allspice (1.5 teaspoons) - A key spice in Lebanese cuisine, it gives the dish warmth, complexity, and a slightly sweet, peppery note.
Ground Cinnamon (1 teaspoon) - Provides warmth and sweetness, balancing the savory flavors of beef and onion.
Ground Nutmeg (¼ teaspoon) - Adds earthy, slightly sweet undertones that round out the spice blend.
Basmati Rice (1 cup) - The grain base of hashweh. Long-grain basmati cooks up fluffy and absorbs all the flavors from the meat and spices.
Kosher Salt (1 teaspoon) - Essential for seasoning the beef and rice, ensuring the spices shine.
Ground Black Pepper (1 teaspoon) - Balances the warm spices with a sharp, earthy kick.
Water (1 cup) - Necessary for steaming the rice. The liquid allows the rice to absorb both moisture and infused flavors while cooking under pressure.

How To Make Lebanese Rice

Saute. Heat your Instant Pot on sauté. When it’s hot, add butter. To the melted butter, add pine nuts. Sauté 1-2 minutes. Add minced garlic and onion. Mix well.
Cook Beef. Add ground beef and break up the ground beef.
Spices and Rice. Add all spices and mix. Add rice.
Liquid. Add 1 cup of water.
Pressure Cook. Cook on high pressure for 4 minutes. Let the pot sit undisturbed for 10 minutes. Then release remaining pressure.
Serve and Enjoy! Fluff up the rice and sprinkle with garnish. Serve hot with a side of tzatziki.

Tips And Tricks

Here’s a helpful set of tips and tricks to make your Instant Pot Lebanese Rice come out flavorful and perfectly cooked every time:

Toast the pine nuts first. Lightly browning the pine nuts in oil or ghee before adding the other ingredients brings out their nutty flavor and adds a crunchy garnish. Remove them after toasting and stir back in at the end for best texture.
Use ghee for richer flavor. While oil works well, ghee gives the dish a more authentic, buttery taste that pairs beautifully with the warm spices.
Sauté the onions well. Take your time to soften and slightly caramelize the onions before adding garlic and meat. This builds a deep, savory base for the rice.
Bloom the spices. Stir the cardamom, allspice, cinnamon, and nutmeg into the hot onion-meat mixture briefly before adding rice. Heating them releases their essential oils and maximizes flavor.
Rinse the rice thoroughly. Washing basmati rice until the water runs clear removes excess starch and ensures fluffy, separate grains.

Variations

Lebanese Hashweh is wonderfully versatile, and you can easily adapt the recipe to suit your taste, dietary needs, or the ingredients you have on hand. Here are some delicious variations to try:

Different Proteins. While ground beef is classic, you can swap in ground lamb for a richer flavor, chicken or turkey for a lighter option, or even lentils for a vegetarian version.
Rice Alternatives. Basmati rice is traditional, but you can use jasmine rice for a slightly stickier texture or brown rice for a nuttier, heartier base (just adjust the cooking time and liquid).
Nut Substitutions. Pine nuts are authentic, but slivered almonds, pistachios, or cashews can add their own unique crunch and flavor.
Add Dried Fruits. Toss in golden raisins, chopped apricots, or dates to add a touch of sweetness that complements the savory spices beautifully.

What To Eat With It

When serving Lebanese Rice, pairing it with fresh, vibrant sides and classic Middle Eastern accompaniments enhances its comforting flavors and creates a well-rounded meal.

Yogurt Sauce or Labneh - A dollop of plain yogurt or tangy labneh balances the warm spices with creamy coolness. Drizzle with olive oil and sprinkle with za’atar for extra flavor.
Salad - A crisp cucumber tomato salad or fattoush with fresh herbs, lemon, and olive oil adds brightness and crunch to the rich, spiced rice.
Pickled Vegetables - Middle Eastern pickles (like turnips or cucumbers) add a tangy contrast that cuts through the savory richness of the dish.
Roasted Vegetables - Serve alongside roasted eggplant, zucchini, or carrots for a hearty, veggie-forward complement.

How Long Does It Last?

Lebanese hashweh stores very well, making it a convenient dish for meal prep or leftovers. Once cooked, it can be kept in an airtight container in the refrigerator for about 3 to 4 days.

The flavors often deepen as it sits, allowing the spices to meld even more beautifully with the rice and meat.

Can You Freeze It?

If you’d like to extend its shelf life, hashweh also freezes well. Store cooled portions in freezer-safe containers or bags for up to 2 to 3 months.

When you’re ready to enjoy it, thaw the Lebanese Rice overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to bring back the moisture and fluffiness of the rice.

Hashweh is a Lebanese/Middle Eastern spiced rice pilaf typically made with fluffy rice, ground beef or lamb, and toasted nuts (often pine nuts), seasoned with warm spices like allspice and cinnamon for a savory, aromatic flavor. You’ll see hashweh rice served as a hearty side or used as a stuffing for chicken or vegetables, and variations may include vermicelli or different nut swaps depending on what’s available.

Hashweh is commonly pronounced “HASH-way” (sometimes you’ll hear a softer middle sound, closer to “HASH-weh”), with the emphasis on the first syllable. You may also see it spelled hashwi/hashweh, but in most Lebanese/Middle Eastern cooking contexts, “HASH-way” will be understood.

To keep hashweh rice from getting mushy, treat it like a proper Lebanese rice pilaf. Rinse the rice until the water runs mostly clear, toast it briefly in the fat (butter/ghee/olive oil) before adding liquid.

Not exactly. Hashweh isn’t the same as pilaf, but it is a type of Lebanese rice pilaf. “Pilaf” describes the cooking method (toasting rice, then simmering in seasoned liquid for fluffy grains), while hashweh specifically refers to a Middle Eastern spiced rice pilaf that’s typically mixed with ground beef or lamb and toasted nuts (often pine nuts) and seasoned with warm spices like allspice/cinnamon. So pilaf is the category, while hashweh rice is one flavorful, hearty version of it.

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One Pot Lebanese Hashweh | Easy Lebanese Rice Recipe

Ingredients

▢ 2 tablespoon ( 2 tablespoon ) Oil , or ghee
▢ 1/4 cup ( 33.75 g ) pine nuts , (or nuts of your choice)
▢ 1 cup ( 160 g ) Sliced Onions
▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
▢ 1 pound ( 453.59 g ) Lean Ground Beef
▢ 4-5 ( 4 ) Cardamom Pods , or 1/4 teaspoon ground cardamom
▢ 1.5 teaspoon ( 1.5 teaspoon ) Ground Allspice
▢ 1 teaspoon ( 1 teaspoon ) Ground Cinnamon
▢ 1/4 ( 0.25 ) Ground Nutmeg
▢ 1 cup ( 185 g ) Basmati Rice , rinsed and drained
▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
▢ 2 cups ( 500 ml ) water for Gem/Stovetop OR
▢ 1 cup ( 250 ml ) water for Pressure Cooking

For Finishing

▢ 1/4 ( 0.25 ) mix of cilantro/Parsley/mint , any one or mix

Instructions

Heat your Instant Pot Gem or Pressure Cooker on sauté. When it’s hot, add butter. To the melted butter, add pine nuts. Sauté 1-2 minutes.
Add minced garlic and onion. Mix well.
Add ground beef and break up the ground beef.
Add all spices and mix. Add rice.

For the Gem Multicooker

Add 2 cups of water.
Set your Gem on Rice Cook. It will automatically start and stop cooking when the rice is done.
Fluff up the rice and sprinkle with garnish. Serve hot with a side of tzatziki.

For the Pressure Cooker

Add 1 cup of water.
Cook on high pressure for 4 minutes. Let the pot sit undisturbed for 10 minutes. Then release remaining pressure.
Fluff up the rice and sprinkle with garnish. Serve hot with a side of tzatziki.

Watch The Video

Nut Allergy: Add 1/4 cup raisins and omit pine nuts
Cinnamon Allergy: Omit cinnamon, double up on ground allspice
Vegetarian: Use paneer or queso fresco in place of ground meat
Vegan versions:
Use oil rather than butter, add in one of the following: 2 cups of mixed vegetables 2 cups drained, rinsed chickpeas or red kidney beans Sliced seitan or tempeh Soaked, drained soy curls

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