Machboos (Bahraini Spiced Chicken and Rice)

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Brown the chicken for 3 to 4 minutes per side, then move it to a plate.
2. Cook the onions in the same pot over medium heat for 15 minutes until deep golden. Add the garlic and ginger and stir for 1 minute.
3. Stir in the tomato paste, tomatoes, baharat, turmeric and salt and cook for 4 minutes until thick.
4. Return the chicken to the pot with the dried limes and hot water. Bring to a boil, cover and simmer for 30 minutes, until the chicken reaches 74°C (165°F).
5. Lift out the chicken. Skim the fat from the broth and measure 700 ml (3 cups), topping up with water if needed. Heat the oven to 220°C (425°F).
6. Add the drained rice to the pot, pour in the measured broth and the saffron water. Boil uncovered until the liquid is level with the rice, about 7 minutes. Cover tightly and cook on the lowest heat for 15 minutes.
7. Roast the chicken for 10 minutes until the skin is crisp. Rest the rice for 10 minutes, sprinkle with the rose water and fluff.
8. Spread the rice on a platter, set the chicken on top and scatter with coriander.

Tips

• Use dried limes, called loomi, for the sour, earthy flavor. If you cannot find them, add the zest and juice of 1 lemon with the water.
• Lamb or fish can replace the chicken. For lamb, simmer 1 hour 15 minutes. For fish, cook the rice first and lay thick fillets on top for the last 10 minutes.