Traditional Kuwaiti Machboos

Boil meat (lamb or chicken) with dried black limes (loomi) and baharat spice mix.

Reserve the aromatic broth for cooking the rice.

Prepare the traditional garnish (hashu) by sautéing onions with raisins and yellow split peas.

Cook basmati rice in the reserved broth, drizzled with rose water and saffron.

Fry the boiled meat in a pan until golden and crispy.

Plate the rice with meat on top and cover generously with the onion and raisin garnish.