This is an eccentric recipe widely spread as a traditional dish since hundreds of years ago as a familiar ritual. It is full of aromatic bliss with original flavor that makes it a true traditional dish. You can serve Mashkhoul with stews, poached meat, or simply on its own.
- Mashkhoul is an old Arabian Gulf term that means bread.
- A simple rice dish which is standard accompaniment to most Gulf meals.
- It’s convenient with chicken as well as beef.
- There are many recipes to prepare Mashkhoul, Kuwaiti Mashkhoul is the most famous.
- 3 Cups AbuKass rice
- 1 Lemon, cut to wedges
- 3 Onions, sliced
- 1 Tbsp. vegetable oil
- 2 Cardamom pods
- 1 Cinnamon stick
- ¾ tbsp. Saffron
- Salt & Pepper as desired
- Wash rice and soak in warm water for 30 minutes. Soak the saffron in 4 tablespoons of warm water for at least 30 minutes.
- In a large pan, boil water and add lemon, vegetable oil, cardamom, cinnamon, and salt. Pour in the rice and cook over high heat for 5 minutes, then reduce heat to a simmer. (We don’t want to cook the rice; instead it should be soft on the outside but still a little firm inside). Drain rice in a colander.
- In a separate pan, heat oil and pour onions, sizzle until soft. Pour in one tablespoon of saffron water. Then, gradually layer the rice and when the last layer of rice is spooned on; pour over the remaining saffron water. Cover the pan with a sheet of foil then cover with the lid.
- Cook over high heat for about 3 minutes, and then cook over low heat for 45 minutes or until rice is soft and grains are separate.
- For the topping: heat oil in a skillet and fry onions until crispy and brown.
Serve warm with desired salad or yogurt. Garnish with crispy onions.