A classic Lebanese weeknight dinner recipe, hushwee rice is cooked in clarified butter and seasoned with cinnamon then topped with shredded chicken and toasted pine nuts.
My family gets together for Sunday dinner almost every week, either at my house, my sister’s house, or my mom’s house. This Lebanese Hushwee Rice with Chicken is inspired by my mom who makes this Syrian comfort food dish for our family on a regular basis.
Hushwee (or hashweh) is a meat mixture cooked in clarified butter and scented with cinnamon, nutmeg, and allspice which I always have on hand thanks to my go-to All-Purpose Lebanese Spice Blend.
Ingredients
- Chicken breast: You can roast your own chicken, or use any leftover shredded chicken, or a rotisserie chicken!
- Lebanese hushwee rice: Made with a mix of rice and vermicelli, warm seasonings, and either ground lamb or beef, my Lebanese Hushwee Rice acts as the base of this dish.
How to Make Lebanese Hushwee Rice with Chicken
Step 1. In a medium pan, brown the vermicelli in clarified butter. Add rice to the pan and toast for a few minutes, before adding water and cooking through.
Step 2. While rice is cooking, cook your onion and ground beef or lamb.
Step 3. Add the all-purpose Lebanese spice blend as the meat and onion are cooking.
Step 4. Once rice and vermicelli are done, add to the pan of cooked onion and beef.
Step 5. Stir in the shredded chicken until heated through.
Step 6. Top the finished huswee rice with toasted pine nuts.
Plain yogurt is our go-to condiment for topping the rice – either as is or turned into Cucumber Laban with dried mint, garlic and lemon juice. Garnish with parsley, serve alongside pita bread, and enjoy your Lebanese Hushwee Rice with Chicken!
Frequently Asked Questions
Hushwee (or hashweh) is a one-pot dish full of warm spices and flavor that comes from the Middle-East. I make it the way my family did, which stems from Lebanon, but there are variations from many countries! While it usually is made with ground lamb, you can also make it with shredded chicken.
Like a lot of food in the Middle-East, Lebanese food uses lots of warm spices, like za’atar, cinnamon, nutmeg, and cloves, frequently paired with fresh herbs like mint or parsley.
Keep it in an airtight container in the fridge for up to 4 days.
More Lebanese Recipes
- Warm Hummus with Ground Lamb and Pomegranate
- Labneh with Olive Oil and Za’atar
- Lebanese Meat Stuffed Grape Leaves
- Baked Kibbeh
- Stewed Green Beans
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Ingredients
Video
Instructions
- Prepare Lebanese Hushwee Rice according to these instructions.
- Top dish with shredded chicken meat (or fold it into the rice) then garnish with additional toasted pine nuts and fresh parsley. Serve with pita bread and Cucumber Laban .
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