Majboos (Majboos)

The national dish of Bahrain and Qatar — spiced chicken simmered with dried lime and rose water, served over basmati rice cooked in the same fragrant sauce, crowned with grilled chicken.

Amount	Ingredient
2 cups	basmati rice
1	chicken, cut into pieces
2	onions, finely sliced
2	tomatoes, chopped
4	garlic cloves
2 tbsp	butter
1 tbsp	baharat spice blend
1 tsp	turmeric
1 tsp	ground cumin
1 tsp	ground cardamom
1 tsp	ground cinnamon
2	dried limes (loomi) or preserved lemons, seeded
thumb	fresh ginger, minced
handful	fresh cilantro, chopped
1 tbsp	rose water
1 tbsp	lemon juice
2 tbsp	extra-virgin olive oil
	fine salt, black pepper

Majboos (or machboos) is the Gulf's answer to biryani: chicken rubbed with a spice blend of baharat, cumin, cardamom, and turmeric, then simmered with onions, garlic, ginger, tomatoes, and the essential dried lime (loomi). The rice cooks in that rich sauce, absorbing every drop, and the chicken is finished under the grill. A splash of rose water and lemon before serving makes it unmistakably Arabian.

Ingredient notes: Baharat is a Gulf spice blend (black pepper, cardamom, cloves, cumin, nutmeg, paprika). Dried limes (loomi) are essential — they're simmered whole (seeded) and removed before serving. Rose water is the aromatic signature; a teaspoon of orange blossom water also works.

• Large skillet or pot
• Ovenproof baking dish (for the chicken)
• Broiler/grill
• Wooden spoon

1. Prep the chicken (5 min). Cut the chicken into pieces. Mix the baharat, cumin, cardamom, turmeric, and a teaspoon of salt. Rub half the mixture into the chicken, massaging well.
2. Start the soffritto (10 min). Heat the butter in a large pan and sauté the finely sliced onions until golden. Add the pepper and the chicken pieces, browning and turning several times.
3. Add the spices (2 min). Sprinkle the chicken with a tablespoon of cinnamon and the remaining spice mixture. Add the dried limes (seeded) or preserved lemons.
4. Simmer (65 min). Cook 5 minutes, then add the garlic, ginger, and chopped tomatoes. Mix well and, after a few minutes, add a couple of teaspoons of salt and cover with boiling water. Cook 1 hour.
5. Soak the rice (30 min, parallel). Soak the basmati rice in cold water.
6. Brown the chicken (10 min). Sprinkle the chicken with chopped cilantro and cook 5 more minutes. Remove the chicken pieces and arrange in an ovenproof dish. Drizzle with oil and the remaining cinnamon, and broil a few minutes until colored.
7. Cook the rice (10 min). Strain the rice and add it to the chicken cooking sauce (after removing the limes), adding a little water if needed. Cook about 10 minutes, until all the liquid is absorbed.
8. Finish (3 min). Moisten the rice with the rose water and lemon juice and let it rest a few minutes.
9. Serve (2 min). Mound the rice on a large platter and arrange the grilled chicken pieces on top.

• Rub the spice into the chicken. Massaging the blend in flavors the meat to the bone.
• Dried lime, seeded. The seeds are bitter — remove them, simmer the lime whole.
• The rice cooks in the sauce. This is the majboos secret: the rice drinks the chicken's flavor.
• Grill the chicken at the end. A few minutes under the broiler colors and crisps it.
• Rose water at the end. Added off the heat, it perfumes without fading.
• Let the rice rest. A few minutes settle the grains before plating.

Mistake	Why It Hurts	The Fix
Unseeded limes	Bitter sauce	Seed them before simmering
Weak spice rub	Flat chicken	Massage the blend in well
Rice in plain water	Missing flavor	Cook in the chicken sauce
Skipping the grill	Pale, soft chicken	Broil to color
Too much rose water	Perfume overload	1 tbsp is the balance
Over-salting	The spice mix seasons	Taste before adding salt

• Lamb Majboos: Use lamb pieces and cook 30 minutes longer.
• Fish Majboos: A coastal version with firm white fish.
• Spicier: Extra chili or a fresh chili in the sauce.
• Saffron Majboos: A pinch of saffron in the rice.
• Yogurt Side: Plain yogurt or raita to cool the spice.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 3 days.
Freezer	Freeze in portions for up to 2 months.
Reheating	Warm gently in a covered pan with a splash of water.

Aromatic and festive, this pairs with:

• Riesling (off-dry) — Sweetness tames the spice.
• Gewürztraminer — Floral notes match the rose water.
• Mint tea — The traditional Arabian companion.
• Light lager — Clean and refreshing.

Per Serving (about 1½ cups)
Calories	640
Protein	36 g
Fat	20 g
Carbohydrates	78 g
Fiber	4 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What is majboos?

The national dish of Bahrain and Qatar — spiced chicken or lamb over rice, similar to Saudi kabsa.

What is baharat?

A Gulf spice blend of black pepper, cardamom, cloves, cumin, nutmeg, and paprika — the dish's backbone.

What are dried limes?

Loomi — black dried limes with an intense citrus aroma. Preserved lemons are a good substitute.

Is it spicy?

Warmly aromatic rather than hot — the heat comes from the spice blend, not chilies.

What do I serve with it?

A fresh salad, yogurt, and flatbread are the classic sides.

• Chicken Kabsa Rice (Volume 3)
• Arabian Meat Absa (Volume 3)
• Hyderabadi Chicken Biryani (Volume 3)

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