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Machboos Laham

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20 min
Prep
1 hr 15 min
Cook
6
Servings

Ingredients

  • 1 kg (2.2 lb) lamb or mutton, cut into large pieces
  • 3 cups (600 g) basmati rice, rinsed and soaked 20 minutes
  • 2 large onions, finely sliced
  • 3 tomatoes, chopped
  • 4 dried black limes (loomi), pierced
  • 3 tbsp Kuwaiti bezar spice blend
  • 1 tbsp tomato paste
  • 3 tbsp vegetable oil
  • 1 tsp ground turmeric
  • 1/2 tsp saffron threads, soaked in 2 tbsp warm water
  • 6 cups (1.5 l) water or stock
  • Salt to taste
  • 2 tbsp raisins and 2 tbsp fried almonds, for garnish

Method

  1. Heat the oil in a large pot and fry the onions until golden.
  2. Add the meat and brown on all sides, then stir in the bezar spice, turmeric and tomato paste.
  3. Add the chopped tomatoes, dried limes and water; bring to a boil, then cover and simmer for 45-60 minutes until the meat is tender.
  4. Strain the broth, reserving both the meat and the cooking liquid; measure out 4 1/2 cups of liquid for cooking the rice.
  5. Bring the reserved liquid to a boil, season with salt, add the saffron water, then stir in the soaked rice.
  6. Cover and cook on low heat for 18-20 minutes until the rice is tender and the liquid absorbed.
  7. Fluff the rice, arrange on a platter, top with the cooked meat, and garnish with fried raisins and almonds.

Introduction: Machboos is widely regarded as Kuwait's national dish: fragrant basmati rice layered with slow-cooked spiced meat, coloured with the Kuwaiti spice blend bezar and dried lime (loomi).

Cultural Background: Machboos is widely regarded as Kuwait's national dish: fragrant basmati rice layered with slow-cooked spiced meat, coloured with the Kuwaiti spice blend bezar and dried lime (loomi). It is the centrepiece of family gatherings, weddings and festive meals across the country.

Tips: Piercing the dried limes releases their tangy flavour into the broth without needing to crush them. Letting the rice rest, covered, for 5 minutes after cooking improves texture.

Variations: Chicken (diyay) or fish can replace lamb for Machboos Diyay or Machboos Samach. A vegetarian version uses mixed vegetables and chickpeas in place of meat, with vegetable stock.

Storage: Refrigerate rice and meat together in an airtight container for up to 3 days.

Reheating: Reheat covered in a low oven or microwave with a splash of water to keep the rice moist.

FAQs:

Q: What is bezar?

A: A Kuwaiti spice blend of coriander, turmeric, chili and other warming spices, sold ready-mixed in Gulf grocers.

Q: Can I use chicken stock cubes instead of homemade stock?

A: Yes, though the flavour will be less rich.

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