Yemeni Mandi
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The Tale of Yemeni Mandi
Story updated
Mandi originated in Yemen's Hadhramaut region, where meat has traditionally been slow-cooked in an underground pit oven for a distinct smoky flavor, before it spread throughout the Arabian Peninsula and Gulf states. Yemen is widely credited as mandi's homeland.
Ingredients
Scale:· 6 servings
- 3 cups basmati rice, soaked
- 3 lbs lamb, bone-in pieces
- 2 onions, chopped
- 2 tbsp mandi spice blend (hawaij)
- Pinch of saffron, bloomed
- 4 tbsp ghee
- Salt, to taste
Instructions
- 1Rub the lamb with mandi spice, salt, and half the saffron water, and marinate 1 hour.
- 2Sear the lamb in ghee until browned, then add onions and water to cover; simmer until nearly tender, about 45 minutes.
- 3Remove the lamb and add the soaked rice to the broth, cooking covered until tender.
- 4Traditionally, suspend the lamb over the rice pot (or a smoking pit) so the smoky drippings flavor the rice as it steams; alternatively, roast the lamb separately at 375°F until deeply browned and tender.
- 5Fluff the smoky rice and mound onto a large platter.
- 6Top with the roasted lamb and drizzle with remaining saffron water before serving.
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