Aromatic rice layered with spiced chickpeas, caramelized onions, and raisins. A festive Omani pilaf that balances sweetness with warming spices.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Cook soaked chickpeas until tender. Reserve cooking liquid.
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2
Fry sliced onions in oil until deeply caramelized and crispy. Remove half for garnish.
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3
Add bzar, turmeric, cardamom, and cinnamon to remaining onions. Stir for 1 minute.
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4
Add rice and chickpea cooking liquid. Cook until rice is fluffy.
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5
Fold in chickpeas and raisins. Garnish with crispy onions and toasted almonds.
Did You Know?
Qabooli gets its name from the Arabic word "qabool" meaning acceptance, as it was traditionally the dish served to welcome and accept guests.
Chef's Notes
Equipment Tips
- large pot
- skillet
- serving platter
The Story Behind Qabooli
Qabooli showcases the Indian Ocean trade influence on Omani cuisine. The combination of chickpeas, rice, and warming spices reflects centuries of cultural exchange between Oman and the Indian subcontinent. It became a festive staple at Eid and wedding celebrations, where large platters are shared communally.
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