Name: Mandi
Yield: 6
Cuisine: Yemen
Ingredients: 2 lb bone-in lamb or 1 whole chicken, cut up; 2 cups basmati rice; 3 tbsp ghee or oil; 1 tbsp mandi spice mix (coriander, cumin, turmeric, cardamom, cloves, black pepper); 1 tsp salt; 2 dried limes; 1 onion, halved; 3 cups water or stock; 1/4 cup raisins; 1/4 cup fried slivered almonds; 1 small piece of charcoal and a little oil for smoking (optional)

Where it comes from

Mandi comes from Yemen, where it is a centerpiece of weddings and family meals, and it is now equally loved in Saudi Arabia and across the Gulf. Its name comes from an Arabic word linked to dew, a nod to the moist, tender meat.

Explore the cuisine of Yemen, Saudi Arabia.

Recipe

Make Mandi at home

Serves 6Time 2 hours

Ingredients

2 lb bone-in lamb or 1 whole chicken, cut up
2 cups basmati rice
3 tbsp ghee or oil
1 tbsp mandi spice mix (coriander, cumin, turmeric, cardamom, cloves, black pepper)
1 tsp salt
2 dried limes
1 onion, halved
3 cups water or stock
1/4 cup raisins
1/4 cup fried slivered almonds
1 small piece of charcoal and a little oil for smoking (optional)

How it's made

Rub the meat with half the spice mix, salt and ghee and let it sit for 30 minutes.
Place the meat in a large pot with the onion, dried limes and water, cover and simmer until tender, about 1 hour for lamb or 35 minutes for chicken.
Remove the meat and keep it warm; strain the broth and reserve about 3 cups.
Rinse the rice, combine with the hot broth, remaining spices and a spoonful of ghee, and cook covered over low heat for 18 minutes.
For a smoky note, set a hot piece of charcoal in a small bowl on top of the rice, drizzle with oil and cover tightly for 5 minutes.
Roast the meat in a 425F oven for 15 minutes to crisp the outside.
Serve the rice in a mound topped with the meat, raisins and almonds.