HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMediterranean Lamb Hashweh Rice
Mediterranean Lamb Hashweh Rice

Mediterranean Lamb Hashweh Rice

with Almonds

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Hashweh literally means ‘stuffing’ in Arabic, but this rich dish of rice and ground lamb is too good to be hidden away as a mere afterthought to a main. The secret is fragrant spiced brown rice with tonnes of flavour, and the currants and almonds for rich sweetness and crunch.

Tags:Egg FreeNaturally Gluten-FreeLactose freeLow Sodium
Allergens:Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

brown rice


red onion



1 clove


1 packet

lamb mince

½ sachet

cumin paprika spice blend

1 packet


1 bag

baby spinach leaves

½ bunch


1 packet

slivered almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)



Not included in your delivery

3 cup


1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2990 kJ
Fat25.5 g
of which saturates5.5 g
Carbohydrate78 g
of which sugars19.6 g
Dietary Fibre0 g
Protein38.2 g
Cholesterol0 mg
Sodium169 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Instructionsarrow up iconarrow up icon
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Place the brown rice (rinsed well) and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes, or until rice is soft. Drain and return to the saucepan. This is a good time to prepare your other ingredients. To prepare the ingredients, finely slice the red onion, peel and finely dice the carrot, and peel and crush the garlic. Wash the baby spinach leaves, pick and finely chop the parsley leaves, and slice the lemon wedges.


Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Cook the red onion, carrot and garlic for 5 minutes, or until softened. Add the lamb mince and cook for 4-5 minutes, or until browned. Add the cumin & paprika spice mix and cook for 1 minute, or until fragrant. Stir in the currants, baby spinach leaves, half the parsley and half the slivered almonds (reserving the rest for the garnish). Add extra spice if desired. Now add the cooked brown rice and stir until combined. Remove from the heat and squeeze over the lemon wedges. Season with salt and pepper.


To serve, divide the Hashweh rice between bowls. Top with remaining slivered almonds and parsley. Enjoy!