Experience the rich flavors and cultural significance of Machboos, Bahrain's national dish. This aromatic rice and meat stew is a true delight, offering a taste of Bahraini hospitality and culinary heritage.
With its vibrant spices, tender meat, and fluffy rice, Machboos is a feast for the senses. It's a perfect dish to share with family and friends, and a must-try for anyone interested in Bahraini cuisine.
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 15 minutes
Ingredients:
2 cups basmati rice
1 pound lamb meat, cut into 1-inch cubes
1 large onion, chopped
2 carrots, chopped
1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 cup dried barberries
1/4 cup golden raisins
1/4 cup chopped fresh cilantro
Instructions:
Rinse the rice in cold water until the water runs clear. Drain and set aside.
Heat the oil in a large pot or Dutch oven over medium heat. Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
Add the onion and carrots to the pot and cook until softened, about 5 minutes.
Add the rice, salt, pepper, cumin, coriander, and turmeric to the pot and stir to combine.
Add 4 cups of water to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through.
Stir in the barberries, raisins, and cilantro.
Top with the lamb and serve hot.
Tips:
For a richer flavor, use lamb shoulder or leg meat.
If you don't have barberries, you can substitute dried cranberries or cherries.
To make a vegetarian version of machboos, substitute vegetable broth for the water and use vegetable oil instead of lamb fat.
Savor the taste of Bahrain with this authentic machboos recipe. With its vibrant flavors and textures, this dish is sure to become a new favorite. Gather your ingredients, fire up the stove, and embark on a culinary journey to the heart of Bahrain!
