Timman ou Marga — Print Recipe

A classic everyday Iraqi meal of fluffy white rice served alongside a slow-cooked lamb and vegetable stew flavored with dried lime and baharat. The foundation of Iraqi family dining.

Ingredients

2 cups basmati rice, soaked
600g lamb shoulder, cubed
2 zucchini, chunked
2 potatoes, cubed
2 tomatoes, chopped
1 onion, diced
3 cloves garlic, sliced
2 tbsp tomato paste
2 dried limes (loomi)
1 tsp baharat
1 tsp turmeric
2 tbsp vegetable oil
Salt and pepper
4 cups water

Instructions

1 Brown lamb pieces in oil in a large pot. Add onion and garlic, cooking until softened.
2 Stir in tomato paste, baharat, and turmeric. Add chopped tomatoes, dried limes, water, salt, and pepper.
3 Simmer covered for 40 minutes. Add potatoes and zucchini, continue simmering for 20 more minutes until all are tender.
4 Meanwhile, drain soaked rice. Cook in salted water with a splash of oil: boil, then cover on lowest heat for 18 minutes.
5 Mound the fluffy rice on a large platter. Serve the marga stew in a separate deep bowl alongside.
6 Each diner spoons stew over their rice, mixing to their preference. Offer pickled vegetables and salad on the side.

Did You Know?

In Iraqi homes, "timman ou marga" is so synonymous with lunch that asking "what is the marga today?" is the standard way of asking what is for lunch.