Machboos Laham

Background

Machboos Laham is a beloved Gulf family dish that balances gentle warmth from the spice market with the comfort of one-pot cooking. The method builds a deep, savory broth, then steams grains over it so every forkful is aromatic and satisfying. Its name hints at the technique of absorbing seasoned liquid, and its roots trace through coastal trade and home kitchens where gatherings are centered around generous platters.

Ingredients

• 1.5 kg lamb, cut into large chunks
• 3 cups basmati rice, rinsed and soaked
• 2 large onion, thinly sliced
• 2 ripe tomato, chopped
• 6 cloves garlic, minced
• 1 tbsp grated ginger
• 3 tbsp ghee
• 2 tbsp vegetable oil
• 2 tbsp tomato paste
• 2 whole dried black lime, pierced
• 1.5 tbsp baharat
• 1 tsp turmeric
• 1 large cinnamon stick
• 6 cardamom
• 6 cloves
• 2 bay leaves
• 1 tsp black peppercorns
• 1 tsp cumin
• 1 tsp coriander
• 1–2 green chili, slit
• Pinch of saffron, soaked
• 2 tsp salt, or to taste
• 6 cups water, plus more for soaking
• Wedges of lemon, to serve
• Chopped cilantro, to garnish
• Optional: 1/4 cup raisins
• Optional: 1 tbsp rose water

Preparation

1. Rinse the basmati rice until the rinse runs mostly clear, then soak it in cool water while you cook.
2. Bloom the saffron in 2 tablespoons warm water; if you like floral notes, stir in the rose water.
3. Use a skewer to pierce each dried black lime several times.
4. In a bowl, toss the lamb with the baharat, the turmeric, and half the salt.
5. Set out the sliced onion, chopped tomato, minced garlic, grated ginger, and slit green chili so everything is ready to go.

Cooking

1. Heat the ghee with the vegetable oil in a heavy pot over medium-high heat. Add the seasoned lamb in batches and brown well on all sides; remove to a plate as each batch finishes.
2. Lower the heat slightly, then add the whole spices: the cinnamon stick, cardamom, cloves, bay leaves, black peppercorns, cumin, and coriander. Stir until aromatic, about 1 minute.
3. Add the onion and cook, stirring, until deeply golden. Stir in the garlic and ginger, then mix in the tomato and the tomato paste until thick and glossy. Return the browned lamb to the pot with the green chili and the dried black lime, and season with the remaining salt.
4. Pour in enough hot water to cover by about an inch, bring to a boil, then reduce to a gentle simmer. Cook until the lamb is tender, about 1 hour 15 minutes, skimming if needed.
5. Lift out the lamb to a tray. Strain the broth, discard the whole spices if you prefer, and return the liquid to the pot. Drain the soaked basmati rice and add it to the pot. If needed, top up with a splash of hot water so the liquid level is roughly 1.5 times the volume of the basmati rice.
6. Bring to a lively simmer, then gently spoon the lamb over the grains with any juices, sprinkle in the bloomed saffron and its water along with the rose water if using, and tuck in the raisins if you like. Cover tightly and cook on low until the liquid is absorbed, about 15 minutes. Turn off the heat and let it steam, covered, for another 10 minutes.
7. Fluff gently, taste, and adjust with a final pinch of salt if needed. Garnish with chopped cilantro and serve with wedges of lemon.

How to enjoy

Serve Machboos Laham family-style so everyone can help themselves. Squeeze fresh lemon over the top, scatter more cilantro, and pair it with a crisp salad or cool yogurt. For a festive touch, add a few extra threads of saffron on top just before bringing it to the table.

Tips and substitutions

• If you do not have ghee, use only vegetable oil.
• If you cannot find dried black lime, add a strip of zest and a squeeze of the lemon near the end for brightness.
• No baharat? Use a balanced mix of ground cumin, coriander, crushed black peppercorns, a touch of cardamom, a pinch of cloves and turmeric, and a shard of cinnamon stick.
• Adjust heat by increasing or reducing the green chili.
• Leftovers reheat beautifully; sprinkle a spoon of hot water over the top and warm gently so the grains stay tender.