Jordanian Mansaf

Ingredients

• rice
• meat
• yogurt
• spices
• bread
• broth
• Add a little water to the pot water
• add as desired bay leaves
• 4 pods cardamom
• 1 onion, cut into four quarters onion
• the addition of powdered cardamom is mentioned ground cardamom
• the addition of cinnamon is mentioned cinnamon
• a small, unspecified amount salt
• an unspecified amount turmeric
• added to the rice and the yogurt ghee
• 3 cups, after previously mentioning 2 cups for every two people rice
• mentioned as being toasted for the rice chickpeas
• mentioned for toasting and garnish almonds
• mentioned for toasting and garnish pine nuts

Instructions

1. Put an amount of water in the pot.
2. Put the meat in the pot, then add the bay leaves, cardamom pods, and onion cut into four quarters.
3. Leave the pot over the heat until the meat boils, then skim off the foam from the pot.
4. Add powdered cardamom and cinnamon to the meat pot, as stated by the chef.
5. Put 900 grams of yogurt with 3 liters of shaneena or ayran in a bowl.
6. Whisk the yogurt and shaneena together by hand until combined in the bowl.
7. Put the bowl of yogurt over the heat, stirring continuously until the yogurt heats through and thickens.
8. Simmer the meat with the yogurt for 10 minutes.
9. Wash the rice and soak it in a bowl.
10. Put the ghee in the rice pot, then add mansaf spice mix to the rice.
11. Add the rice to the pot, then add the salt and the stated amount of turmeric.
12. Add the meat broth to the rice pot, then cook the rice until done.
13. Toast the almonds in a pan or the toasting tool mentioned in the video until they turn yellow.
14. Toast the chickpeas in a pan or the toasting tool mentioned in the video, as stated by the chef.
15. Lay shrak bread across the surface of the serving platter.
16. Pour the yogurt over the shrak bread on the serving platter.
17. Place the rice over the yogurt on the serving platter.
18. Place the meat over the rice on the serving platter.
19. Garnish the dish with almonds and pine nuts on the serving platter.