Jordanian Mansaf with Jameed and Chicken, the original method, step by step

jordanian yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides a similar tang with lower fat.

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats at a lower price.

jasmine rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is nutritious and gluten-free.

Marinate chickens with Mansaf spices and yogurt for at least 2 hours.

Heat ghee in a large pot over medium heat until shimmering.

Brown the chicken pieces on all sides for about 5-7 minutes.

Remove chicken and set aside; add onion slices to the pot.

Sauté onions until translucent, about 3-4 minutes.

Add cardamom and bay leaf, then cook for another minute until fragrant.

Return chicken to the pot and cover with chicken broth; bring to a boil.

Reduce heat and simmer until chicken is tender.

In a separate pot, cook rice according to package instructions.

Prepare jameed by dissolving it in warm water until smooth.

Once chicken is cooked, strain the broth and reserve it for serving.

Layer flatbread on a large serving platter.

Spread cooked rice over the flatbread, then top with chicken pieces.

Drizzle jameed sauce over the chicken and rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens