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Machboos Laham

Name: Machboos Laham
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4 servings
Cuisine: emirati
Ingredients: 800 g bone-in lamb pieces; 2 cups basmati rice, rinsed; 2 whole dried loomi (black limes), pierced; 2 tbsp baharat spice blend; 1 large onion, sliced; 3 tbsp vegetable oil

Fragrant spiced lamb and rice — the beloved national dish of the Emirates.

Prep

25 min

Cook

90 min

Servings

Difficulty

Medium

★★★★★

4.9(1,350 ratings)

#rice#lamb#baharat#one-pot#emirati

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About This Recipe

Machboos Laham is the Emirati take on spiced one-pot rice, layered with tender braised lamb, aromatic loomi (dried lime), and a warming blend of baharat spices. The cooking liquid from the lamb infuses every grain of basmati, making it one of the most satisfying dishes in Gulf cuisine.

Ingredients

Serves 4

800 gbone-in lamb pieces
2 cupsbasmati rice, rinsed
2 wholedried loomi (black limes), pierced
2 tbspbaharat spice blend
1 largeonion, sliced
3 tbspvegetable oil

Instructions

1
Brown lamb
Heat oil in a large pot over medium-high heat. Brown lamb pieces on all sides, about 8 minutes. Remove and set aside.
2
Build the base
In the same pot, sauté onion until golden. Add baharat and loomi, stir for 1 minute, then return lamb. Pour in 3 cups water, season with salt, and simmer covered for 45 minutes.
3
Cook the rice
Remove lamb and measure 3 cups of the broth back into the pot. Bring to a boil, add rice, stir once, then reduce heat to very low. Lay lamb on top of rice, cover tightly, and steam for 20 minutes.
4
Rest and serve
Rest off heat for 5 minutes. Fluff rice and plate with lamb on top.

Pro Tips

→
Piercing the loomi releases its tangy flavour into the broth.
→
Letting the rice steam on the lowest heat prevents burning.

Variations

•
Substitute chicken for a quicker cook.
•
Add a handful of raisins and fried onions on top for a festive presentation.

Storage

Keeps refrigerated for 3 days. Reheat covered in the oven at 160 °C.

History & Origin

Machboos is believed to have evolved from South Asian biryani influences brought by traders along historic spice routes to the Gulf, taking on a distinctly Emirati identity through loomi and local spice blends.

Frequently Asked Questions

Where do I find loomi?

Middle Eastern grocery stores carry dried black limes. A squeeze of fresh lime plus a strip of zest is a reasonable substitute.

Can I use a rice cooker?

Yes — pour the broth and rice into the cooker, place lamb on top, and cook on the regular cycle.

Nutrition Facts

Per serving (400g / 14.1 oz) · 4 servings total

Calories580kcal

Protein38g

Carbohydrates58g

Fat18g

Fiber2g

Protein38g

Carbs58g

Fat18g

Time Summary

Prep time25 min

Cook time90 min

Total time115 min

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Instructions

Brown lamb

Heat oil in a large pot over medium-high heat. Brown lamb pieces on all sides, about 8 minutes. Remove and set aside.

Build the base

In the same pot, sauté onion until golden. Add baharat and loomi, stir for 1 minute, then return lamb. Pour in 3 cups water, season with salt, and simmer covered for 45 minutes.

Cook the rice

Remove lamb and measure 3 cups of the broth back into the pot. Bring to a boil, add rice, stir once, then reduce heat to very low. Lay lamb on top of rice, cover tightly, and steam for 20 minutes.

Rest and serve

Rest off heat for 5 minutes. Fluff rice and plate with lamb on top.