Past Recipes
Lebanese-Spiced Beef Hashweh

Lebanese-Spiced Beef Hashweh with Tomato Salad and Pine Nuts

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Recipe Details


Hashweh, or "stuffing", is a one-pot Middle Eastern dish of ground beef and rice. With this new technique, jasmine rice and water are added directly to the pan with browned beef, aromatics, and spices to simmer and infuse. Allspice, cinnamon, and raisins add a touch of sweetness and warmth, while a refreshing tomato-herb salad gives this dish a bright finish.


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 740
  • Protein 38g
  • Total Carb 58g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lemon
  • tomatoes
  • red onion
    red onion
  • garlic
    1 clove
  • jasmine rice
    1/2 cup
    jasmine rice
  • pine nuts
    1 tablespoon
    pine nuts
  • ground beef
    12 ounces
    ground beef
  • ground allspice
    1/2 teaspoon
    ground allspice
  • ground cinnamon
    1/4 teaspoon
    ground cinnamon
  • raisins
    2 tablespoons
  • mint
    1/4 ounce
  • parsley
    1/4 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium high-sided pan with lid

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Halve lemon and set aside 1 half for Step 5; cut remainder into wedges for serving. Halve tomatoes and arrange cut-side down on cutting board. Then, cut each half into 3 equal wedges. Peel onion, halve, and thinly slice. Mince garlic. In a medium bowl, stir rice, 1¼ cups water, and ½ teaspoon salt to combine and set aside to soak until Step 4.

  2. Toast pine nuts

    Toast pine nuts

    Place pine nuts in a medium high-sided pan over medium-high heat. Toast, stirring, until golden and fragrant, 2-4 minutes. Remove pan from heat, transfer pine nuts to cutting board, and set aside for serving.

  3. Brown beef

    Brown beef

    Pat beef dry with paper towel. Return pan from pine nuts to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add beef, allspice, cinnamon, ½ teaspoon salt, and pepper as desired. Cook, breaking up, until browned, about 5 minutes. Add onion and garlic to pan and cook, stirring, until onion and garlic are softened, about 5 minutes more. Stir in raisins.

  4. Cook rice and beef

    Cook rice and beef

    To pan with browned beef, still over medium-high heat, add rice and water mixture; stir to combine. Reserve bowl from rice for next step. Bring to a boil over high heat, then reduce heat to medium low, cover pan, and simmer, stirring halfway, until liquid is fully absorbed, 10-12 minutes total. Then, remove pot from heat.

  5. Make tomato salad

    Make tomato salad

    While rice and beef cook, roughly chop parsley leaves and stems. Roughly chop mint leaves, discarding stems. In bowl from rice, combine tomato wedges, half of parsley, half of mint, juice of ½ lemon, and 1 tablespoon olive oil. Season with ¼ teaspoon salt and pepper as desired and toss to combine. Set aside until ready to serve.

  6. Plate beef hashweh

    Plate beef hashweh

    Once cooked, taste and season Lebanese-spiced beef hashweh with salt and pepper as desired, then divide between serving plates. Top with tomato salad and garnish with pine nuts and remaining herbs. Serve with lemon wedges for squeezing over. Dig in!

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