Stevie Soul Ansara’s Hashweh Recipe

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

Ingredients: 
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

Toppings Suggestions:
– Pine nuts or slivered almonds toasted in 1 tablespoon butter or samneh (ghee)
– Parsley
– Plain yogurt

Directions:

1. In a large pot over medium-high heat, add the butter and melt fully.
2. Once the butter is melted, add in the meat and break up into small pieces as it browns.
3. 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.
4. 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.
5. 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.
6. Once the rice is fully cooked, remove from heat and remove the lid, fluff the rice with a fork, and set aside.
7. Toast the pine nuts or slivered almonds — if using — in 1 tablespoon butter or samneh.
8. 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!