This Jordanian Lamb Mansaf is one of the most impressive rice dishes I cook regularly. Fragrant rice topped with tender lamb in a yoghurt sauce and scattered generously with toasted nuts. It’s a taste and textural sensation.
I love rice dishes, especially those cooked in stock like a pilaf or pulao - like my Moroccan silverbeet with rice. This particular recipe for Jordanian mansaf not only cooks the rice in the meat juices, it combines meltingly tender pieces of lamb (another favourite) and a bucketload of delicious nuts! Mansaf is usually associated as a Palestinian or Lebanese dish, which it is, but the dish actually originated in Jordan and is the Jordanian national dish. Mansaf ingredients are cupboard staples, so you should have no problem creating this wonderful dish at home. It's full of flavour and texture and a wonderful centrepiece at any Middle Eastern themed table.
Spiced rice with lamb and nuts
An authentic lamb mansaf is beautifully spiced melange of flavours and textures. It's an impressive dish, one normally reserved for special occasions. I like to think every day is a special occasion so will cook it midweek, weekend, birthdays, easter, bat mitsvahs - any excuse! I'll also cook this occasionally using bulgur wheat. I LOVE the nutty qualities of bulgur wheat. It cooks just like rice, so change it up and use bulgur if you've not tried it before.
Lamb, chicken, goat, beef?
You can cook this dish using any meat you like. Lamb, goat and beef will take around the same time to tenderise but chicken will cook quicker so adjust the recipe cooking time accordingly.