Lebanese Vermicelli Rice with Hashweh
A delightful blend of basmati rice, vermicelli noodles, and spiced ground beef or lamb, topped with toast pine nuts and fresh parsley, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 cup long-grain basmati rice Rinsed and soaked before cooking.
- 1/2 cup vermicelli noodles, broken into small pieces Toasted until golden brown.
- 2 tablespoons unsalted butter or olive oil For sautéing.
- 1 small onion, finely chopped Adds sweetness and depth.
- 1/2 lb ground beef or lamb Provides a hearty protein source.
- 1/4 cup pine nuts Toasted for added crunch.
- 1/4 teaspoon ground cinnamon Enhances flavor.
- 1/4 teaspoon ground allspice For aromatic flavor.
- 1/4 teaspoon ground cumin Adds warmth and earthiness.
- to taste Salt and black pepper To enhance flavor.
- 2 cups chicken broth For cooking the rice.
- 1 tablespoon chopped fresh parsley For garnish.
Instructions
Preparation
- Rinse the basmati rice under cold water until the water runs clear, then soak it in cold water for about 15 minutes and drain.
- In a medium saucepan, heat 1 tablespoon of butter (or olive oil) over medium heat. Add the vermicelli noodles and toast until golden brown, about 3-5 minutes. Remove and set aside.
- In the same pan, add the remaining tablespoon of butter and sauté the finely chopped onion until soft and translucent, about 3-4 minutes.
- Add the ground beef or lamb and cook until browned, breaking it up as it cooks, about 5-7 minutes.
- Stir in the ground cinnamon, allspice, cumin, salt, and pepper. Cook for about a minute until fragrant.
Cooking
- Toast pine nuts in a small skillet over medium heat until golden brown. Add to the beef mixture and reserve half for topping.
- Return the toasted vermicelli to the pot along with the drained basmati rice and mix well.
- Pour in the chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes or until rice is tender.
- Remove from heat and let it sit covered for an additional 5 minutes.
- Fluff the rice with a fork and transfer to a serving platter. Top with the reserved beef mixture and sprinkle with fresh parsley.
Notes
Rinsing basmati rice properly ensures a fluffy texture. Avoid overcooking the vermicelli to maintain its integrity.