Beatboxer Stevie “Soul” Ansara shares his recipe for hashweh, a rice dish that’s on his family’s table every Thanksgiving
Hashweh — traditional Arabic rice
2 cups rice, rinsed thoroughly
2 cups water
1 ½ lb. meat cut with chili blade (or ground meat or vegetarian meat crumbles)
½ stick (4 tablespoons) butter or samneh
1 teaspoon allspice
1 teaspoon 7 spice
¼ teaspoon nutmeg
¼ teaspoon cinnamon
Salt and pepper to taste
– Pine nuts or slivered almonds toasted in 1 tablespoon butter or samneh (ghee)
– Plain yogurt
- In a large pot over medium-high heat, add the butter and melt fully.
- Once the butter is melted, add in the meat and break up into small pieces as it browns.
- Once it is almost fully cooked, add in 1 teaspoon all spice, 1 teaspoon 7 spice, ¼ teaspoon nutmeg, ¼ teaspoon cinnamon and salt and pepper.
- Add in the rinsed rice to the pot and stir so the spices, meat, and butter are coating each grain evenly and there are no clumps of rice.
- Add the water to the pot and bring to a boil. Once it boils, bring the heat down to low, cover the pot and let simmer until the rice is fully cooked.
- Once the rice is fully cooked, remove from heat and remove the lid, fluff the rice with a fork, and set aside.
- Toast the pine nuts or slivered almonds — if using — in 1 tablespoon butter or samneh.
- Serve with plain yogurt on the side.
Want more great family recipes? Read 5 Thanksgiving Family Recipes and Traditions from Around the World.
Make the recipe then comment below to tell us how it turned out!