Omani Qabooli Rice - Slow Cooked Spiced Lamb Shanks from Oman

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice offers more fiber, while long-grain rice is often less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

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

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Cranberries add a tart flavor, while apricots can be more economical.

Prepare saffron by crushing it with sugar and soaking in hot water.

Heat olive oil in a large saucepan.

Add onions and spices to the oil and sauté until onions sweat.

Make slits in lamb shanks and sear them in the pan until crisp on both sides.

Transfer lamb shanks to a saucepan and add 1 liter of water to submerge them.

Boil lamb shanks for 3.5 hours, then let them sit overnight to continue cooking.

Place lamb shanks in a baking dish and roast at 140°C for 30 minutes, glazing with saffron water.

Add freshly washed basmati rice to the lamb stock in the saucepan.

Add 2 cups of water to the rice mixture and stir to combine.

Caramelize onions in oil, then add chickpeas and spices.

Add saffron raisins and grape molasses to the caramelized mixture and cook until water evaporates.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens