Machboos is originally from Bahrain and there it is also the national dish. The rice dish is reminiscent of pilaffris and is widespread throughout the Middle East. Machboos are suitable as an accompaniment to meat dishes and as part of meze, which is the Middle East's answer to tapas. In order for the dish to be authentic, it is important to use basmati rice. The recipe is suitable for 4-6 people.
1 onion in thin strips
6 tablespoons olive oil
1/2 teaspoon fennel seeds
1/4 tsp cloves
1/4 tsp turmeric
1.5 tsp ground coriander
1,5 ts sort pepper
1 teaspoon malt cardamom
1/2 tsp cumin
1/2 teaspoon cinnamon
3 cloves finely chopped garlic
Grated rind of 1/2 lemon, only the yellow
2 dl basmati rice
3 carrots, peeled and divided into tiny cubes
5 dl water
4 tablespoons vegetable stock
1 pomegranate, seeds only
80 g roasted pine nuts
1 handful fresh finely chopped coriander
Put all the spices in a mortar and crush them together until the fennel is completely ground.
Saute the onion in the oil until soft and shiny. Add the garlic, spices and lemon zest and stir it well together, while continuing to fry. Once everything is mixed, stir in the rice, so it will be completely covered with the onion and spice mixture. Add water, funds and carrots and let machboos cook under a lid until ready, it takes about 20-25 min. Stir in half of the pomegranate seeds and pine nuts. Pour machboos into a serving bowl, sprinkle with cilantro and the rest of the pomegranate seeds and pine nuts and serve.
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