Name: Hashweh Rice (Arabic Keema Rice with Ground Beef) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Arabic
Ingredients: 650 g lean ground beef; 2 small onions, finely diced; 3 tablespoons vegetable oil; 3 cups frozen peas and carrots; 3 teaspoons allspice; 2 teaspoons ground cinnamon; 3 1/2 teaspoons salt; 3/4 teaspoon black pepper (adjust to taste); 3 cups white basmati rice; 4 1/2 cups water; 1/2 cup slivered almonds; 1/4 cup raisins; 1/4 cup fresh parsley, chopped

Jump to Recipe· 3.8 from 5 reviews

If you’re craving something hearty, flavorful, and wonderfully aromatic, you’re in for a treat with this Hashweh Rice (Arabic Keema Rice with Ground Beef) Recipe. It’s a beloved Middle Eastern dish that combines fragrant basmati rice perfectly cooked with spiced ground beef, vibrant peas and carrots, and an enticing blend of allspice and cinnamon. The textures and tastes meld together so beautifully — not too heavy, yet incredibly satisfying — that it makes for a perfect family dinner or a comforting meal to share with friends. Plus, it’s packed with warm spices and a lovely crunch from slivered almonds and sweet bursts from raisins, adding layers of complexity with every bite.

Ingredients You’ll Need

The image shows a close-up of cooked ground beef mixed with bright green peas, small orange carrot pieces, and small white onion bits, all evenly spread in a black pan. A light brown wooden spoon is placed inside the pan, slightly lifting some of the mixture, with the spoon handle visible and pointing towards the bottom right. The texture of the cooked ingredients looks soft but distinct, with a mix of small round peas and tiny carrot cubes adding color contrast. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple, wholesome ingredients that come together effortlessly to create an extraordinary dish. Each one plays a key role: from the tender ground beef giving it a rich base, to the aromatic spices that give it a unique character, and the veggies that bring fresh color and texture.

Ground beef (650 g): Choose lean to keep the dish hearty but not greasy.

Onions (2 small, finely diced): They soften and add sweetness that balances the spices perfectly.
Vegetable oil (3 tablespoons): Helps in browning the beef and sautéing the onions evenly.
Frozen peas and carrots (3 cups): Adds a pop of color with sweet, fresh flavors.

Allspice (3 teaspoons): A warm spice that adds depth to the keema mixture.
Ground cinnamon (2 teaspoons): Offers a fragrant, slightly sweet note that complements the beef beautifully.
Salt (3 1/2 teaspoons): Enhances all the flavors harmoniously.
Black pepper (3/4 teaspoon): For a gentle kick; adjust to your preference.

White basmati rice (3 cups): The fluffy, long-grain rice absorbs all those delicious flavors.
Water (4 1/2 cups): Needed to cook the rice perfectly.
Slivered almonds (1/2 cup, optional): Toasted for crunch and nuttiness.

Raisins (1/4 cup, optional): Provide sweet bursts that contrast the savory meat.
Parsley (1/4 cup, optional): Freshens and brightens the final dish.

How to Make Hashweh Rice (Arabic Keema Rice with Ground Beef) Recipe

Step 1: Sauté the Onions

Begin by finely dicing the onions to ensure they cook evenly and melt into the dish. Heat the vegetable oil in a non-stick pot over medium heat, then add the onions. Let them soften for about 5 minutes until they become translucent and sweetly aromatic—this is the flavor foundation.

Step 2: Brown the Ground Beef

Add the lean ground beef to the softened onions and break it apart with a wooden spoon. Cook on medium heat for 7 to 10 minutes, stirring occasionally, until the beef is browned and most of the liquid has evaporated. This step locks in rich, meaty flavors.

Step 3: Spice It Up and Add Veggies

Sprinkle in the allspice, cinnamon, salt, and black pepper, stirring to coat the beef evenly with these warm spices. Then toss in the frozen peas and carrots and mix everything well. Cook for another 5 to 7 minutes until the mixture has dried slightly—this intensifies the flavor and melds the ingredients beautifully.

Step 4: Prepare the Rice

Rinse the basmati rice several times under cold water until it runs clear. This removes excess starch and results in fluffy, separate grains once cooked. Drain well and add the rice to the pot along with the water. Gently stir everything once to combine.

Step 5: Cook the Rice

Turn the heat up to medium-high and wait for the mixture to start bubbling, which usually takes a few minutes. As soon as you see the first bubbles, cover the pot with a tight-fitting lid and reduce the heat to low. Let it cook undisturbed for 20 minutes—resisting the urge to peek is key for perfect rice.

Step 6: Prepare the Garnish

While the rice finishes cooking, toast the slivered almonds in a dry pan with a little oil until golden and fragrant. Add the raisins at the end, warming them through so they plump up delightfully. Chop the parsley finely for a fresh, herbal touch if you’re using it.

Step 7: Final Touches

After 20 minutes, turn off the heat but keep the pot covered for an additional 10 minutes. This resting time allows the rice to steam gently, ensuring perfect texture with no sogginess. When ready, fluff the rice with a fork to separate the grains and serve hot, topped with the toasted almond and raisin garnish for that final wow factor.

How to Serve Hashweh Rice (Arabic Keema Rice with Ground Beef) Recipe

A large white bowl filled with a layered rice dish that has white grains mixed with small pieces of orange carrots, green peas, and tiny bits of brown meat. On top of the rice, there are scattered toasted slivered almonds and dark brown raisins. A bunch of fresh green parsley is placed on one side of the bowl, adding a pop of color. The bowl is placed on a white marbled surface, and a silver spoon is slightly visible on the bottom right inside the bowl. In the top left corner, part of a white plate with some crumbs and a fork is partly visible. The overall look is fresh and textured with a mix of neutral and bright colors. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The toasted slivered almonds and warm raisins add a beautiful mix of textures and bursts of flavor that elevate the dish. Fresh parsley sprinkled over just before serving brings a lively, herbal brightness that complements the savory meat perfectly.

Side Dishes

This dish pairs wonderfully with a crisp cucumber and tomato salad dressed in lemon juice and olive oil for refreshing contrast. You can also serve it alongside simple yogurt or a tangy tahini sauce, which adds a creamy counterpoint to the spices and tender meat.

Creative Ways to Present

For a festive feel, mound the Hashweh Rice onto a large platter and sprinkle all the garnishes liberally on top. Add pomegranate seeds for a pop of color and sweetness. Alternatively, serve it in individual bowls with a dollop of thick Greek yogurt or labneh to entice your guests. Wrapping spoonfuls in fresh lettuce leaves can also add a fresh, crunchy twist for casual gatherings.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The rice and beef mixture holds up beautifully, and the flavors actually deepen as it rests overnight.

Freezing

This recipe freezes very well. Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat or in the microwave. Add a splash of water to keep the rice moist and cover while reheating to prevent drying out. Fluff up with a fork before serving to restore the light texture.

FAQs

Can I use a different type of rice?

White basmati rice is preferred for its fragrant aroma and fluffy texture, but you can substitute with other long-grain rice varieties if needed. Just remember to adjust the water ratio and cooking time accordingly for best results.

Is this recipe spicy?

No, this Hashweh Rice (Arabic Keema Rice with Ground Beef) Recipe is warmly spiced but not hot. You can easily adjust the black pepper quantity or add chili flakes if you like a bit of heat.

Can I make it vegetarian?

Yes! Replace the ground beef with cooked lentils or finely chopped mushrooms for a plant-based version. The same spices and method work beautifully to infuse flavor.

What can I use instead of almonds and raisins?

If you’re allergic or prefer a different texture, toasted pine nuts or chopped pistachios make excellent substitutes. Dried cranberries or chopped dates can replace raisins for a different sweet note.

How do I know when the rice is done?

The rice is perfectly cooked when all the water is absorbed, and the grains are tender but separate. After cooking and resting, fluffing with a fork helps test the texture and prevents clumping.

Final Thoughts

This Hashweh Rice (Arabic Keema Rice with Ground Beef) Recipe is a true culinary gem that brings warmth, comfort, and exciting Middle Eastern flavors right to your table. It’s easy to prepare, wonderfully flavorful, and absolutely satisfying. I encourage you to give it a try; you might just find yourself making it again and again for family meals and special occasions alike. Enjoy every delicious spoonful!