Libyan Lamb and Rice Pilaf (Roz bel Lahm)
A fragrant and flavorful rice pilaf cooked with tender lamb, aromatic spices, and often garnished with nuts and dried fruits. It's a comforting and celebratory dish common in Libyan households.
🧂 Ingredients
- 750 g Lamb shoulder(cut into 2-inch cubes)
- 400 g Basmati rice(rinsed and soaked for 30 minutes)
- 2 medium Onions(finely chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(crushed or pureed)
- 2 tbsp Tomato paste
- 800 ml Chicken or lamb broth
- 3 tbsp Olive oil
- 1 piece Cinnamon stick
- 3 pods Cardamom pods(lightly crushed)
- 4 whole Cloves
- 1 leaf Bay leaf
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- to taste Salt
- to taste Black pepper
- 50 g Toasted slivered almonds(for garnish)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.
- 2
Add chopped onions to the pot and sauté until softened and lightly golden. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the crushed tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until the sauce darkens slightly.
- 4
Return the lamb to the pot. Add the broth, cinnamon stick, cardamom pods, cloves, bay leaf, turmeric, coriander, cumin, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer until the lamb is tender.
- 5
Once the lamb is tender, stir in the rinsed and drained basmati rice. Ensure the rice is submerged in the liquid. If needed, add a little more hot water or broth.
- 6
Bring the mixture to a boil, then reduce heat to low, cover tightly, and cook until the rice is tender and the liquid is absorbed.
- 7
Let the pilaf rest, covered, for 10 minutes off the heat. Fluff the rice with a fork. Remove whole spices before serving.
- 8
Serve hot, garnished with toasted slivered almonds and chopped fresh parsley.
💡 Pro Tips
- ✓Ensure the lamb is well-browned for maximum flavor.
- ✓Adjust the amount of spices to your preference.
- ✓Soaking the rice helps it cook more evenly and absorb flavors better.
- ✓If you don't have lamb, beef can be used as a substitute.
🔄 Variations
- Add a handful of dried apricots or raisins to the pilaf during the last 15 minutes of cooking for a touch of sweetness.
- Incorporate a pinch of saffron threads soaked in warm water for an enhanced aroma and color.
- Serve with a side of Libyan salad (Salata Mechwiya).