Qabooli Rice is a traditional Omani recipe for a dish of rice and onions cooked in lamb stock served topped with fried spiced onions, coriander leaves and pomegranate seeds. The full recipe is presented here and I hope you enjoy this classic Omani version of: Qabooli Rice.
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Ingredients:
1 tsp saffron threads
1 tbsp sugar
75g raisins or barberries
2 onions, divided
1 tbsp Baharat spice blend
600g rice
1l lamb stock or water
4 tbsp cashew nuts
chopped coriander leaves, to garnish
pomegranate seeds, to garnish
Method:
Thinly slice an onion and add to a saucepan over medium heat with oil and baharat. Fry the onions until golden (5-6 minutes). Then add in your rice and fry slightly, just to coat the rice in the spice and onion mix.
Pour 1l lamb stock over the rice. Reduce the heat to low and cook gently, covered, for about 25 minutes, until all the liquid has been absorbed and the rice is soft and fluffy.
Slice the second onion thinly and add to a frying pan with oil. Fry until translucent (about 4 minutes). Continue cooking the onions and once they begin to turn golden, add in your dried fruit mix and cashews, fry for 3-4 minutes more.
Fluff the rice with aa fork then turn out onto a warmed serving plate. Garnish with the onion, fruit and nut mixture.
Top with the chopped coriander and pomegranate seeds then serve.
