Mansaf Rice Bowls

Translated to 'large tray' or 'large dish', this traditional Jordanian dish makes the ultimate sharer - plus it's the country's national dish!
Mansaf Rice Bowl
ITP Images
Mansaf Rice Bowl
May 23, 2019
Preparation Time 10 minutes
Cooking Time 3-4 hours
Serves 4

PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


2 tbsp oil
1kg deboned leg of lamb
500ml (2 cups) lamb stock
2 large onions, peeled and quartered
4 spinneysFOOD Whole Cardamom
4 whole cloves
500ml double-thick yoghurt
2 tsp spinneysFOOD Fine Turmeric
750ml spinneysFOOD Bottled Water
2 tbsp butter
spinneysFOOD Salt, to taste
500g spinneysFOOD Thai Fragrant
Jasmine Rice, soaked and drained

To serve

spinneysFOOD Fresh Coriander
100g spinneysFOOD Fresh Parsley, finely chopped
100g almonds, toasted and chopped
50g radishes, thinly sliced
50g cucumber, in ribbons


  • 1

    Place a large, cast-iron pot drizzled with oil over a medium-high heat and brown the lamb for about 10 minutes

  • 2

    Pour the lamb stock over the meat and add the onions, cardamom and cloves. Bring to a boil. Reduce to a gentle simmer and cook for 30 minutes

  • 3

    adle out half of the liquid from the pot, add the yoghurt and 1 tsp turmeric. Place the pot over a medium-low heat and simmer for 3-4 hours or until the meat is tender

  • 4

    Bring the water, butter, 1 tsp turmeric and salt to a boil

  • 5

    Add the rice and cook for 10 minutes. Lower the heat and cook for 15 minutes, or until the rice is fluffy

  • 6

    Spoon the rice into serving bowls and serve with the lamb, coriander, parsley, almonds, radish and cucumber


This is a great option for an iftar gathering. Ready in under an hour and a half, we've chosen to make ours with prawns - but the beauty of this dish is its versatility, so feel free to opt for any protein of your choice!
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