Bahraini Lamb and Rice with Dates
A fragrant and slightly sweet rice dish featuring tender lamb, aromatic spices, and the natural sweetness of dates. This dish offers a comforting and flavorful taste of Bahraini home cooking.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into 2-inch pieces)
- 3 cups Basmati rice(rinsed and soaked for 30 minutes)
- 2 large Onions(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(crushed)
- 150 g Dates(pitted and roughly chopped)
- 6 cups Chicken or lamb broth
- 3 tbsp Ghee or vegetable oil
- 2 Cinnamon sticks
- 5 Cardamom pods
- 4 Cloves
- 2 Bay leaves
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh cilantro(chopped, for garnish)
- 1/4 cup Toasted almonds or pine nuts(for garnish (optional))
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat ghee or oil over medium-high heat. Brown the lamb pieces on all sides. Remove lamb and set aside.
⏱️ 8-10 minutes - 2
Add chopped onions to the same pot and sauté until softened and lightly golden. Add minced garlic and grated ginger, cooking for another minute until fragrant.
⏱️ 6-8 minutes - 3
Stir in the crushed tomatoes, turmeric, coriander powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
⏱️ 5 minutes - 4
Return the lamb to the pot. Add cinnamon sticks, cardamom pods, cloves, and bay leaves. Pour in the broth, ensuring the lamb is mostly submerged. Bring to a boil, then reduce heat, cover, and simmer until the lamb is tender.
⏱️ 1 hour to 1 hour 15 minutes - 5
Once the lamb is tender, stir in the chopped dates. Taste and adjust seasoning if necessary.
⏱️ 5 minutes - 6
In a separate pot, bring 4 cups of water to a boil with a pinch of salt. Add the rinsed and drained basmati rice. Cook until the rice is about 80% done (al dente). Drain the rice.
⏱️ 10-12 minutes - 7
Gently layer the partially cooked rice over the lamb and date mixture in the pot. Cover tightly and steam over low heat until the rice is fully cooked and fluffy.
⏱️ 20-25 minutes - 8
To serve, carefully invert the pot onto a large serving platter, allowing the lamb and rice to tumble out. Garnish with fresh cilantro and toasted almonds or pine nuts, if desired.
💡 Pro Tips
- ✓Ensure the lamb is tender before adding the rice for the best texture.
- ✓Don't overcook the rice; it should be fluffy and separate.
- ✓Adjust the amount of dates based on your preference for sweetness.
🔄 Variations
- Add a handful of dried apricots along with the dates for extra flavor and texture.
- For a spicier kick, add a pinch of chili flakes to the tomato mixture.