How To Make Jubniah | Saudi Dessert | No Fail Recipe

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat, while beef is often more affordable.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers color and flavor at a lower cost.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries add tartness, while apricots are often less expensive.

Soak rice in water for 30 minutes and drain.

Heat vegetable oil in a large pot over medium heat.

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

Stir in minced garlic and cook for 1 minute until fragrant.

Add cubed lamb and brown on all sides, about 10 minutes.

Sprinkle in spices, salt, and pepper, stirring to coat the meat.

Pour in water and bring to a boil, then reduce heat to low.

Cover and simmer until lamb is tender, about 1.5 hours.

Add soaked rice to the pot with lamb and mix gently.

Pour in additional water if needed to cover rice, then bring to a boil.

Reduce heat to low, cover, and cook until rice is fluffy, about 20 minutes.

Remove from heat and let sit, covered, for 10 minutes.

Fluff rice with a fork and mix in toasted almonds and raisins.

Drizzle with lemon juice before serving.

Cooking Techniques

Spice Level:

Allergens