A Rich and Comforting Jordanian Classic
Jordanian Mansaf Rice is a hearty and comforting dish that brings together tender lamb, fragrant rice and a rich combination of warm spices. The gentle flavours of cumin, turmeric, cardamom, cinnamon and bay leaves create an aromatic base, while the lamb slowly cooks until tender and full of flavour.
The rice is cooked in the flavourful lamb stock, allowing it to absorb the savoury richness of the meat and spices while remaining fragrant and light. Served with a smooth yogurt or jameed sauce and finished with toasted almonds, pine nuts and fresh parsley, this traditional-style dish offers a satisfying combination of creamy, savoury and nutty flavours.
Ingredients
750 g basmati rice (4 cups), washed and soaked for 30 minutes
1 kg lamb, preferably bone-in
2 tablespoons ghee
2 medium onions, finely chopped
4 garlic cloves, finely chopped
1 teaspoon cumin
½ teaspoon turmeric
4 green cardamom pods
1 cinnamon stick
2 bay leaves
Salt, to taste
Black pepper, to taste
5½ cups lamb stock
½ cup plain yogurt or jameed sauce
¼ cup almonds
¼ cup pine nuts
Fresh parsley, for garnish
Method
Wash the basmati rice gently until the water becomes reasonably clear. Soak the rice for 30 minutes, then drain thoroughly and keep it aside.
Heat the ghee in a large heavy-bottomed pot and add the lamb pieces. Brown the lamb well so that it develops a rich flavour and light colour on the outside.
Add the chopped onions and garlic to the browned lamb. Stir and cook until the onions begin to soften and the garlic becomes fragrant. Add the cumin, turmeric, cardamom, cinnamon stick, bay leaves, salt and black pepper.
Pour in the lamb stock and bring the mixture to a gentle simmer. Cover the pot and cook for approximately 50–60 minutes, allowing the lamb to slowly become tender while the stock takes on the flavour of the meat and spices.
Once the lamb is tender, carefully remove it from the pot and reserve 5½ cups of the seasoned stock. Keep the lamb aside while preparing the rice.
Add the drained rice to the reserved lamb stock. Cover the pot and cook the rice over low heat for around 20 minutes, allowing the grains to absorb the rich stock and aromatic flavours.
While the rice is cooking, gently warm the plain yogurt or jameed sauce. Heat it carefully so that it remains smooth and creamy.
Once the rice is cooked, gently fluff it and transfer it to a large serving platter. Arrange the tender lamb over the rice and spoon or serve the warm yogurt or jameed sauce alongside it.
Toast the almonds and pine nuts until lightly golden and fragrant. Scatter them over the rice and lamb, then finish with freshly chopped parsley.
Serve
Serve Jordanian Mansaf Rice with cucumber yogurt, fresh Arabic salad and warm flatbread. The cool and refreshing yogurt and crisp salad provide a pleasant contrast to the rich lamb, aromatic rice and creamy jameed-style sauce.
For a traditional family-style presentation, arrange the fragrant rice generously on a large platter, place the tender lamb over the top and finish with toasted almonds, pine nuts and fresh parsley. Serve the warm yogurt or jameed sauce alongside so that each portion can be enjoyed with the rice and lamb.