A NOMVEX RECIPE
Omani lamb qabooli rice
Meat2 servings≈ 100 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Stewing lamb390 g
- Dry rice190 g
- Onion140 g
- Raisins50 g
- Almonds40 g
- Saffron0.2 g
- Ground cardamom2 g
- Olive oil25 ml
- Water680 ml
Declared allergenic ingredients: tree nuts. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Rinse rice; cut lamb and steep saffron in warm water.
Brown lamb and onion in oil, add cardamom and 400 ml water. Simmer 55 minutes.
Add rice, raisins, saffron and remaining water; cover 20 minutes until tender and fully cooked. Top with almonds.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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