Entree: United Arab Emirates – Southern Culinary Region – مجبوس ➤ Majboos (Spiced saffron rice cooked with meat and Gulf aromatics)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr

Additional 30 min

Total 1 hr 40 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) ghee or clarified butter
- 1 tbsp (15 ml) vegetable oil
- 2 cups (370 g) long-grain basmati rice, rinsed and soaked 20 minutes
- 4 cups (960 ml) chicken stock
- 2 medium onions, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 large tomato, chopped (about 5 oz / 150 g)
- 1 tbsp (15 g) tomato paste
- 2 tsp (4 g) baharat spice blend
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon
- 1 cinnamon stick
- 4 green cardamom pods, bruised
- 1 bay leaf
- 2 dried limes (loomi), pierced
- Pinch saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (35 g) toasted slivered almonds
- 1/4 cup (40 g) raisins (optional)
- Salt and freshly ground black pepper to taste

Instructions

1. Pat chicken dry, season with salt and pepper. In a large heavy pot over medium-high heat, add 1 tbsp (15 ml) ghee and 1 tbsp (15 ml) oil; brown chicken thighs on both sides until golden, about 6–8 minutes total. Remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) ghee to the pot. Add sliced onions and sauté until deep golden and caramelized, about 12–15 minutes.
3. Add minced garlic, chopped tomato and tomato paste; cook 3–4 minutes until softened. Stir in baharat, turmeric, cumin, ground cinnamon, cinnamon stick, cardamom, and bay leaf and cook 1 minute to bloom the spices.
4. Return browned chicken to the pot, add pierced dried limes, pour in chicken stock and the saffron with its soaking liquid. Bring to a gentle simmer, cover, and cook for 20 minutes.
5. Remove chicken pieces briefly; add drained basmati rice evenly over the simmering broth. Gently place chicken back on top. Cover tightly and cook over low heat for 18–22 minutes until rice is tender and liquid absorbed.
6. Turn off heat, let rest covered for 10 minutes. Fluff rice gently with a fork and remove whole spices (cinnamon stick, bay leaf, cardamom pods if desired).
7. In a small skillet, toast slivered almonds until golden; optionally sauté raisins briefly in a teaspoon of ghee until plump.
8. Serve Majboos garnished with chopped cilantro, toasted almonds, and raisins alongside the chicken portions.