Kuwait Akooka rice recipe | How to make Kuwaiti white rice |

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric provides color and flavor at a lower cost.

long-grain rice

🥗Healthier: quinoa

💰Cheaper: short-grain rice

Quinoa is a nutritious alternative, while short-grain rice is often less expensive.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are more affordable and still provide crunch.

Rinse the long-grain rice under cold water until the water runs clear.

Soak the rice in water for 30 minutes, then 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, cardamom, and cinnamon; cook for 1-2 minutes until fragrant.

Add the lamb pieces and brown them on all sides, about 5-7 minutes.

Season with salt and pepper, then add bay leaves and enough water to cover the lamb.

Bring to a boil, then reduce heat and simmer until lamb is tender, about 1-1.5 hours.

Remove the lamb and set aside; strain the broth and reserve.

In the same pot, add the drained rice and the reserved broth.

Bring to a boil, then cover and reduce heat to low; cook until rice is tender, about 20 minutes.

Fluff the rice with a fork and mix in the browned lamb, pine nuts, and raisins.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens