Lamb slow-cooked until meltingly tender, buried under a mound of fragrant spiced rice perfumed with whole spices and dried limes. This grand Saudi dish is the centerpiece of festive tables.
Nutrition & Info
Equipment Needed
Instructions
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1
Season the lamb with baharat, turmeric, salt, and crushed garlic. Sear in ghee in a large pot for 5 minutes until browned all over.
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2
Add sliced onions, dried limes, cardamom, cinnamon sticks, and cloves. Pour in water and bring to a boil.
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3
Reduce heat, cover tightly, and simmer for 1.5 hours until the lamb is extremely tender and the broth is richly flavored.
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4
Remove the lamb carefully. Strain the broth and measure 4 cups. Add the drained soaked rice to the pot with the measured broth.
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5
Place the lamb on top of the rice, cover tightly with foil and lid, and cook on the lowest heat for 20 minutes until rice is fluffy.
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6
Invert the pot onto a large platter so the rice forms a dome with the lamb hidden inside. Garnish with toasted nuts and parsley.
Did You Know?
The name madfoon means "buried" because the lamb is hidden under the rice, only revealed when the platter is served and the mound is broken open.
Chef's Notes
Equipment Tips
- large heavy pot with lid
- aluminum foil
- serving platter
The Story Behind Madfoon
Madfoon is a grand celebratory dish of the Arabian Gulf, including Saudi Arabia, where it is reserved for significant occasions and honored guests. The technique of cooking meat beneath rice — effectively burying it — allows the rice to absorb all the rich, spiced meat juices as it steams, producing intensely flavored grains. The dramatic presentation of inverting the pot to reveal the hidden lamb is a moment of culinary theater at Saudi gatherings. Madfoon embodies the Arabian hospitality principle that guests should be served the most impressive, generous dishes possible.
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