Machbous
The Quirky Foodster Team
Ingredients
- Basmati rice, soaked for 30 minutes — 550 g (1.2 lb)
- Chicken or lamb, cut into pieces — 1 kg (2.2 lb)
- Onions, sliced — 2
- Tomatoes, chopped — 3
- Dried black limes (loomi), pierced — 4
- Baharat spice blend — 2 tbsp
- Turmeric — 1 tsp
- Saffron threads, soaked in warm water — 1/2 tsp
- Oil — 120 ml (4 fl oz)
- Water or stock — 960 ml (32 fl oz)
- Salt — to taste
- Fried onions and raisins, to garnish
Method
- Heat the oil in a large pot and fry the onions until golden; remove half for garnish.
- Add the meat to the pot with the remaining onions, and brown on all sides.
- Add the baharat, turmeric and dried limes, stirring to coat.
- Add the chopped tomato and cook for 5–6 minutes until it breaks down.
- Add the water or stock and salt, bring to a simmer, then cover and cook for 35–40 minutes until the meat is tender.
- Remove the meat and set aside; strain the cooking liquid, reserving it.
- Add the soaked, drained rice to the pot with enough of the reserved liquid to just cover it, along with the saffron water.
- Cover tightly and cook over low heat for 18–20 minutes until the rice is tender.
- Return the meat to warm through, then serve garnished with fried onions and raisins.
Introduction: Fragrant spiced rice layered with tender meat and a distinctive dried lime flavour, Qatar's beloved national dish.
Cultural Background: Machbous holds deep national pride in Qatar, its warm spice blend and characteristic dried black lime (loomi) giving the dish a distinctive tangy depth that sets it apart across the wider Gulf rice tradition.
Tips: Pierce the dried limes before adding, as this releases their distinctive tangy flavour into the dish. Keep the pot tightly covered during the rice-cooking stage to trap steam and cook everything through evenly.
Variations: Use fish in place of meat for a coastal variation called machbous samak. Adjust the baharat quantity to taste for a milder or more robust spice profile.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, or in a microwave, until hot throughout.
FAQs:
Q: What is loomi?
A: Dried black limes, a distinctive Gulf ingredient giving machbous its characteristic tangy, slightly smoky flavour.
Q: Is machbous considered Qatar's national dish?
A: Yes, it holds a place of deep pride as one of Qatar's most iconic and beloved dishes.
- Basmati rice, soaked for 30 minutes — 550 g (1.2 lb)
- Chicken or lamb, cut into pieces — 1 kg (2.2 lb)
- Onions, sliced — 2
- Tomatoes, chopped — 3
- Dried black limes (loomi), pierced — 4
- Baharat spice blend — 2 tbsp
- Turmeric — 1 tsp
- Saffron threads, soaked in warm water — 1/2 tsp
- Oil — 120 ml (4 fl oz)
- Water or stock — 960 ml (32 fl oz)
- Salt — to taste
- Fried onions and raisins, to garnish
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