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Najran Mandi
Najran — Mother recipe · ar de en es fr it ja pt ru zh
A traditional dish from Najran, featuring lamb and rice, baked in the oven.
⏱️ 20 min prep + 95 min cottura · 4 porzioni · media
Ingredients
- 500 g of lamb, cut into pieces
- 200 g of arborio rice
- 2 onions, sliced
- 300 ml of lamb broth
- 2 cloves of garlic, crushed
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 2 bay leaves
- 2 dates, halved
- 1 tablespoon of olive oil
- 1 sprig of fresh mint, chopped
Method
- Take a deep pan and add the olive oil, then add the sliced onions and crushed garlic. Sauté for 5 minutes.
- Add the lamb, salt, and black pepper. Stir well and let it cook for another 10 minutes.
- In another pan, put the rice and lamb broth. Bring to a boil, cover, and cook on low heat for 15 minutes.
- Transfer the rice and meat into the pan with the sautéed vegetables, add the dates and bay leaves. Cover and bake in the oven at 180°C for 30 minutes.
- Before serving, add the mint leaf and gently mix.
The story
Najran's mandi has roots tracing back to the pre-Islamic civilization, but became particularly popular after the arrival of Prophet Muhammad in the region.
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