Fahfah Soupe/Soup, Riz/Rice, Haneeth

lamb

🥗Healthier: chicken

💰Cheaper: goat

Chicken is leaner and more affordable than lamb.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and flavor at a lower cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is a lighter option and can be made at home.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Marinate lamb with garlic, ginger, cumin, coriander, turmeric, cinnamon, spicy salt, and black pepper for at least 2 hours.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Add marinated lamb to the pot and sear on all sides until browned, about 10 minutes.

Pour in chicken broth and bring to a boil.

Reduce heat to low, cover, and simmer for 2-3 hours until lamb is tender.

Remove lamb and set aside, reserving broth.

Add rice to the broth and bring to a boil.

Reduce heat, cover, and cook rice until liquid is absorbed, about 20 minutes.

Fluff rice with a fork and place on a serving platter.

Place the lamb on top of the rice and garnish with fried onions and saffron if desired.

Cooking Techniques

Equipment Needed

Spice Level: