Jordanian Mansaf

👨‍🍳 Method

To assemble

1. 1
   Heat the oil in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the onion and fry, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the cumin, turmeric, cardamom, cloves and allspice and fry 1 minute.

   ⚙ Adding to the hot fat and fryingStove
4. 4
   Add the meat and brown on all sides.

   Stove
5. 5
   Add the water, season with salt and black pepper and bring to a boil. Turn down the heat, cover and simmer about an hour and a half, until the meat is tender.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 6
   Meanwhile, mix the yogurt in another pot and heat over low heat, stirring.

   StovePot
7. 7
   Remove the meat from the pot. Add some of the cooking liquid to the yogurt sauce and cook 10 minutes, stirring constantly.

   Slotted spoonStove
8. 8
   Add the rice to the stock in the pot with salt, bring to a boil and stir once.

   Stove
9. 9
   Turn down to low, cover and simmer 18 minutes without opening the lid, until the liquid is absorbed.

   ⚙ SimmeringStoveLid
10. 10
    Turn off the heat and leave covered 5–10 minutes.

    💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
11. 11
    Spread the rice on a large serving platter, lay the meat on top and pour the yogurt sauce over it.

    Serving platter
12. 12
    Sprinkle the almonds and parsley on top.