Jordanian Mansaf with a Modern Twist
In the heart of the Middle East lies a culinary treasure: Mansaf, the quintessential Jordanian dish. Traditionally embodying the earthy flavors of the region, Mansaf combines the rich taste of lamb with the distinct flavor of Jameed. In this contemporary twist, we preserve the essence of the dish while accommodating a broader palette, creating a delightful gourmet experience. The earthy undertones of Jameed or the creaminess of yogurt, paired with the fragrant, delicate strands of saffron-infused rice, pine nuts, and a crunch of almonds, will take you on a fragrant journey to the heart of the Middle East. Prepare to indulge in a plate of Jordanian heritage with a modern flair, suitable for any foodie adventure with a taste for the extraordinary.
Serves: 2, Difficulty: Expert
Preparation Time: 40 minutes, Cooking Time: 1 hour 20 minutes
Ingredients
- 400g lamb, cubed
- 150g Jameed or 150g plain yogurt
- 150g Basmati rice
- 40g pine nuts
- 40g almonds, blanched and sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 0.1g saffron strands
- 2g salt
- 1g black pepper
- 2g turmeric
- 20g olive oil
- 500 ml water
- Fresh parsley, chopped for garnish
Method
- In a large pot, heat olive oil over medium heat. Add the lamb cubes and brown on all sides for 5-6 minutes.
- Remove the lamb and in the same pot, sauté the onion and garlic until golden.
- Return the lamb to the pot. Add the Jameed or yogurt and water. Season with salt, pepper, and turmeric. Simmer on low heat for 50 minutes until the lamb is tender.
- In the meantime, soak the saffron strands in 2 tablespoons of warm water and set aside.
- In a separate pot, bring water to a boil. Add Basmati rice and saffron water. Cook until the rice is tender.
- In a hot, dry pan, toast the almonds and pine nuts until golden brown.
- Once the lamb is tender, adjust the seasoning. Serve the lamb and sauce over the saffron rice, garnished with nuts and a sprinkle of parsley.
Tips
- For a more authentic flavor, slowly simmer the Jameed with water the night before.
- For a creamier consistency, whisk the Jameed or yogurt before adding it to the pot.
- Let the saffron strands steep in warm water to release more flavor and color.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 150 kcal (628 kJ) | 600 kcal (2512 kJ) |
| Fat | 8g | 32g |
| Saturated Fat | 2.5g | 10g |
| Carbohydrates | 14g | 56g |
| Sugars | 1g | 4g |
| Proteins | 10g | 40g |
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