Dinner

Hashweh (Spiced Ground Beef and Jasmine Rice with Almonds and Parsley) Recipe

Name: Hashweh (Spiced Ground Beef and Jasmine Rice with Almonds and Parsley) Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons Olive oil; 1 Onion (chopped); 1 pound Ground beef; 1 teaspoon Seven spice; ¼ teaspoon Cinnamon; ¼ teaspoon Allspice; 1 teaspoon salt; 1½ cups Jasmine rice; 2½ cups Water; 1 tablespoon Olive oil; 2 tablespoons Slivered almonds; ¼ cup Parsley (chopped)

Bynova cole February 7, 2026February 7, 2026

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Introduction

Hashweh is a flavorful Middle Eastern rice and ground beef dish, perfectly seasoned with warm spices and topped with toasted almonds and fresh parsley. It’s a comforting, one-pot meal that’s both satisfying and aromatic—ideal for weeknight dinners or gatherings.

A round white plate holds a round golden tray with intricate edges. Inside the tray is a dish made of cooked rice mixed with small chunks of brown meat, topped with scattered roasted slivered almonds in a darker brown, and garnished with chopped fresh green herbs spread evenly over the top layer. The rice is light beige with a slightly moist texture, and the dish looks full and mixed but well arranged. The whole setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 pound ground beef
1 teaspoon seven spice
¼ teaspoon cinnamon
¼ teaspoon allspice
1 teaspoon salt
1½ cups jasmine rice
2½ cups water
1 tablespoon olive oil (for garnish)
2 tablespoons slivered almonds
¼ cup parsley, chopped

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent, stirring occasionally.
Step 2: Add the ground beef to the pan, breaking it up with a spoon. Cook until browned and no longer pink, stirring occasionally to ensure even cooking.
Step 3: Sprinkle the seven spice, cinnamon, allspice, and salt over the meat and onion mixture. Stir well to combine all the flavors.
Step 4: Stir in the jasmine rice until it’s evenly distributed throughout the beef and onions.
Step 5: Pour 2 cups of water into the pan, making sure the rice is fully submerged. Bring to a simmer, then reduce the heat to medium-low and cover the pan.
Step 6: Let the mixture cook covered for 30 minutes on medium-low heat, allowing the rice to absorb the liquid and flavors.
Step 7: Remove the pan from heat and let it sit, still covered, for an additional 10 minutes to finish steaming the rice.
Step 8: Meanwhile, heat 1 tablespoon of olive oil in a small pan. Toast the slivered almonds over medium heat until golden brown, being careful not to burn them.
Step 9: Just before serving, sprinkle the toasted almonds and chopped parsley over the rice for a fresh and crunchy garnish.

Tips & Variations

Use basmati rice as an alternative to jasmine for a slightly different texture and flavor.
Add pine nuts instead of or in addition to almonds for a rich and nutty garnish.
For a touch of heat, include a pinch of cayenne pepper or a diced chili when sautéing the onions.
Rinse the rice briefly before cooking to remove excess starch and prevent it from becoming too sticky.

Storage

Store leftover Hashweh in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and warm it gently in a covered pan or microwave to keep it moist.