Hamour Machboos

Background

Hamour Machboos is a Gulf staple built around fragrant rice and delicately spiced seafood, and in this version the star is tender hamour gently cooked with aromatic broth and steamed together with long-grained basmati rice. Its unmistakable depth comes from tangy dried limes, the warmth of regional blends like baharat, and a final lift of aromatic saffron threads. Traditional homes often start by slowly caramelizing onion in lush ghee with a touch of vegetable oil, then building layers with garlic, fresh heat from green chili, sweet acidity from tomato and concentrated richness via tomato paste. Spices such as turmeric powder, ground cumin, ground coriander, floral cardamom pods, woody cinnamon stick, pungent cloves, and bay leaf aroma from bay leaves round the flavor. Balanced with a squeeze of lemon, a sprinkling of salt and black pepper, and a finish of bright fresh cilantro, this dish turns simple ingredients and water into an elegant centerpiece.

Ingredients

• 900 g hamour, cut into large chunks
• 2 cups basmati rice, rinsed
• 2 medium onion, finely sliced
• 4 cloves garlic, minced
• 1 green chili, slit
• 2 large tomato, diced
• 2 tbsp tomato paste
• 2-3 whole dried limes, pierced
• 2 tsp baharat
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 6 cardamom pods, lightly crushed
• 1 cinnamon stick
• 4 cloves
• 2 bay leaves
• Generous pinch saffron threads, bloomed
• 2 tbsp ghee
• 2 tbsp vegetable oil
• 4 cups hot water (plus more as needed)
• 1 lemon, cut into wedges, plus extra to taste
• 2 tbsp chopped fresh cilantro, for garnish
• salt, to taste
• black pepper, to taste

Preparation

1. Rinse the basmati rice under cool water until the water runs mostly clear, then soak it in fresh water for about 20 minutes. Drain well just before cooking.
2. Bloom the saffron threads in 3 tablespoons of warm water; set aside to infuse while you start the base.
3. Pat the hamour dry and season with a light sprinkle of salt, a pinch of black pepper, and half of the turmeric powder, half of the ground cumin, half of the ground coriander, and half of the baharat. Add 1 minced clove of garlic and a drizzle of lemon juice. Toss to coat and let it stand for 15 minutes.
4. Finely slice the onion, mince the remaining garlic, slit the green chili, and dice the tomato. Pierce the dried limes with the tip of a knife.

Cooking

1. Warm the ghee and the vegetable oil in a heavy pot over medium heat. Add the onion with a pinch of salt and cook, stirring, until deep golden, about 8 minutes.
2. Stir in the remaining garlic and the green chili; cook until fragrant, about 1 minute. Sprinkle in the remaining turmeric powder, remaining ground cumin, remaining ground coriander, the rest of the baharat, the cardamom pods, the cinnamon stick, the cloves, and the bay leaves. Toast the spices for 1 minute.
3. Add the tomato and the tomato paste. Cook until thickened and glossy, about 5 minutes, adjusting with a splash of water if needed.
4. Pour in the hot water, add the dried limes, season with salt and a good grind of black pepper, then simmer gently for 15 minutes to build a rich broth.
5. Slide in the seasoned hamour and poach just until barely opaque, about 5 minutes. Lift the hamour out with a slotted spoon and keep warm on a covered plate.
6. Fish out the whole spices if you prefer a smoother texture, then taste the broth and adjust salt and black pepper. Bring the pot back to a lively simmer and stir in the drained basmati rice and the infused saffron threads with their water.
7. Let the mixture bubble until the surface of the basmati rice appears just above the broth, then reduce the heat to low, cover tightly, and cook for about 12 minutes, until the grains are tender and the liquid is absorbed.
8. Gently fluff the basmati rice, nestle the hamour on top, drizzle with a teaspoon of melted ghee if you like, cover again, and steam over low heat for another 10 minutes. Take off the heat and rest, covered, for 10 minutes.

Serving and Enjoyment

Transfer the fragrant basmati rice to a warm platter, tuck the succulent pieces of hamour into the top layer, and spoon over any pan juices. Shower with chopped fresh cilantro and offer wedges of lemon for brightness. Taste and finish with a sprinkle of salt, a twist of black pepper, and a tiny knob of melted ghee if desired. Pair each bite of hamour with the tang of dried limes that perfumed the dish and the soft threads of saffron threads in the basmati rice.

Tips and Variations

• For extra aroma, lightly crush the cardamom pods just before using, and warm the baharat briefly in a dry pan.
• Balance to taste with a little more lemon, a pinch of salt, or a dusting of black pepper at the end.
• If you prefer a richer finish, stir a teaspoon of melted ghee through the hot basmati rice just before serving.
• For a gentle heat, keep the slit green chili whole; for more intensity, finely chop it and add with the garlic.

Make-Ahead and Storage

The base of sautéed onion, garlic, green chili, warm spices, tomato, and tomato paste can be prepared in advance and chilled. When ready, reheat with hot water, add the dried limes, then proceed with the hamour and the basmati rice. Leftovers keep well; rewarm gently with a sprinkle of water and a small dab of ghee to refresh the grains, finishing with a whisper of fresh cilantro and lemon.