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Mediterranean Rice Stuffing (Hashweh Rice)

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4 tbsp Olive oil (divided)
1 Red onion (medium)
4 Garlic Cloves
1 lb lean ground beef / ground lamb
2 tsp Allspice (ground)
1/2 tsp Cloves (ground)
1 tsp Cinnamon (ground)
salt and pepper
1 bay leaf
1 cup Basmati rice (long grain)
1/2 cup Short grain rice
1/2 cup Fresh parsely, chopped
1/3 cup Toasted almonds
1/3 cup dried black currants or raisins

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Mediterranean Rice Stuffing (Hashweh Rice)

Turn your next dinner into a feast by adding a flavourful, meaty kick to your rice with this sweet and nutty, one pot Mediterranean rice stuffing.

  • 30 min
  • Easy


This rice stuffing is made with ground lamb or beef and garnished with toasted almonds, raisins and parsley. Please don’t miss the garnish it truly brings out this dish.

Ideally jasmine or medium grain rice is used here, but I’ve never had that in stock so I use a mixture of basmati (long grain) rice and short grain. It works just as well.


Mediterranean rice stuffing, or “hashweh” rice in Arabic, is traditionally served as a bed for either a whole baked, juicy chicken or tender lamb pieces, with yogurt or salad on the side. It is the rice dish that you’ll always find on the table at every feast.


I love it because of its versatility it goes with any meat that I’m making that day and is an incredibly easy one pot dish that tastes even better when heated the next day cialis genérico precio. My hubby loves it because, well, he loves all of our ethnic food and Issa loves it because the sweetness of the raisins blended with a nutty, beefy rice served next to a bowl of fresh yogurt, I mean what’s not to like about this dish!

Note: I used small dried black currants as a substitute for raisins this time; they’re tiny, taste exactly like raisins with less of a chew but more of a crunch.

As always, I love hearing your feedback, so if you make this rice stuffing be sure to let me know. You can also tag me on instagram @issa.feast so I don’t miss it.








Wash and soak rice in cold water for 10 minutes and drain.


Heat oil in a large pot. Add onions and cook on medium - high heat until translucent, then add garlic and cook. Add the ground beef and cook until browned. Drain any excess water Then add the spices and cook.


Once the beef is cooked and fully browned add the rice to the pot with the bay leaf and remaining 2 tablespoons of olive oil and stir until immersed.


Pour 2 1/2 cups of water and bring to a boil. Once at a rolling boil, reduce the heat to low and cover. Let it cook for 25 -30 minutes, covered at a low heat until all water is absorbed.
Remove from heat and set aside for 10 minutes before serving.


Place rice on a serving plate and garnish.

Jude Anabtawi

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