Rice Pilaf with Meat

Muna Escobar


This Middle Eastern Pilaf is called Hashweh. It is great as a side dish as is or with some plain nonfat yoghurt on top of it. The toasted blanced almond give it a delicious flavor and crunh. Growing up I remember this stuffing being used oftentimes to stuff a chicken or cornish hen before baking.


★★★★★ 1 vote



  • 1-1 1/2 lb
    ground beef or lamb
  • 1/4 c
  • 1 c
    slivered blanched almonds or pine nuts, toasted
  • 2 Tbsp
  • 2 c
    parboiled rice
  • 2 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 3 1/2 c

How to Make Rice Pilaf with Meat


  1. Lightly brown the blanced slivered almond or pine nuts in the 2 tbsp butter, on medium, until golden. Don't leave these unattended as they burn easily.
  2. In separate pan, brown meat in 1/4 cup butter.
  3. Add the salt & all spices. Stir for 2 minutes.
  4. Add the hot water.
  5. Bring to a boil, then down to a simmer.
  6. Cover & simmer over low for about 25 minutes or until water is abosorbed & rice is tender.
  7. Add the toasted pinenuts reserving a small amount for garnish.

Printable Recipe Card

About Rice Pilaf with Meat

Course/Dish: Rice Sides

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