Lambros' kitchen travellog

Let’s go back to the Middle East! This is not very different than plov or tava we cooked earlier. It takes a bit longer time than usual but mostly is simmering. If you use boneless chicken (as I did), it needs even less time simmering.

Ingredients

• 700–900 g chicken thighs/drumsticks (bone-in) or 600–700 g boneless thighs
• 2 tbsp oil or ghee
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tomatoes, chopped (or 1 can chopped tomatoes, drained slightly)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves or allspice (optional)
• 2–3 dried black limes (loomi) OR 1 tsp lime zest + 2 tbsp lemon juice (Sweden-friendly swap)
• 2 bay leaves
• 2 cups basmati rice (about 400 g), rinsed well
• 750–900 ml chicken stock or water (adjust to your rice)
• Salt + black pepper
• Optional toppings: toasted almonds/cashews, raisins, chopped parsley/coriander

Steps

• Rinse the rice until the water runs mostly clear. Soak in cold water while you start the base (optional but helps).
• Brown chicken: season with salt/pepper. Heat oil/ghee in a pot, brown chicken 2–3 min per side. Remove to a plate.
• Build the sauce: sauté onion until golden, 8–10 min. Add garlic 30 seconds. Stir in tomato paste 1 min.
• Add tomatoes + spices (cumin, coriander, turmeric, paprika, cinnamon, clove). Cook 2–3 min until fragrant.
• Add stock/water + bay leaves + dried limes (pierce them) or the zest/lemon swap. Return chicken to the pot.
• Simmer 20–25 min (until chicken is cooked; bone-in may take longer).
• Remove chicken and keep warm. Taste the broth: it should be slightly salty and aromatic (rice will absorb salt).
• Add drained rice to the pot. Add more hot stock/water if needed so liquid sits about 1.5–2 cm above rice. Bring to a gentle boil, then cover and cook on low 12–15 min.
• Rest 10 min off heat. Meanwhile, you can quickly toast nuts/raisins in a dry pan.
• Fluff rice. Serve chicken on top, sprinkle nuts/raisins/herbs. Add extra lemon wedges at the table.

Notes

• Fish machboos: use firm white fish (cod/haddock). Simmer the sauce 15 min, then nestle fish on top for 8–10 min right before serving (don’t overcook).
• If using boneless chicken, reduce simmer time to ~15–18 min before adding rice.
• Leftovers: reheat with a splash of water in a covered pan or microwave