RCI-RC.001.0167.001
Qatari Machboush
Read more: Qatarvisitor.com
Prep25 min
Cook20 min
Total45 min
Servings18
Difficultyintermediate
Ingredients
- green pepper (less green pepper than onions and tomatoes)1 small
- 1 unit
- 1 unit
- dried lemon - know as lemon aswad (black lemon1 unitavailable in the souq)
- (not more than three pieces)1 cloves
- 2 unit
- ebzar - or use ready made mix which includes cumin and pepper1 tbsp
- 1 unit
- 1 unit
- rice - soaked for at least 30 minutes1 unit
Method
1
Heat oil in a large heavy-bottomed pot over medium-high heat and sauté finely sliced onions until they turn deep golden brown, stirring frequently to prevent burning.
12 minutes
2
Add the cinnamon sticks and black pepper to the caramelized onions, stirring to bloom the spices in the oil for about one minute until fragrant.
1 minutes
3
Add the meat pieces to the pot and sear on all sides over medium-high heat until browned, locking in the juices and building a rich base flavor.
8 minutes
4
Stir in the roughly chopped tomatoes and season generously with salt, then reduce heat to medium and cook until the tomatoes break down into a thick, integrated sauce.
15 minutes
5
Pour in enough water to fully submerge the meat, bring to a boil, then reduce heat to low, cover, and simmer until the meat is completely tender.
60 minutes
6
Remove the cooked meat from the broth and set aside, then measure the remaining broth and adjust with water if needed to achieve the correct ratio for cooking the rice.
5 minutes
7
Add the washed and soaked rice directly into the spiced meat broth in the pot, stir once to combine, and bring to a boil before reducing heat to the lowest setting and covering tightly.
20 minutes
8
Once the rice is fully cooked and the liquid has been absorbed, arrange the reserved meat on top of the rice, replace the lid, and allow to rest off heat before serving.
10 minutes