Qatari Vegetable Machboos

Qatari cuisine sounds very familiar as it is right there on the Gulf between Bahrain and the UAE. Machboos is equally the national dish of Qatar as it Bahrain, and it appears there are just as many variations.

This year I decided to try a Vegetable Machboos recipe flavored with a blend of spices and made hearty by the addition of lentils, potatoes, carrots, and green beans.

We served it with fresh herbs and feta and a quick fattoush salad.

Qatari Vegetable Machboos

2 cups rice
½ cup orange lentils
2 tablespoon oil
1 onion, diced
2 medium potatoes, chopped in large chunks, kept in water and drained when ready to use
3 carrots, chopped in large chunks
2 tomatoes, diced
20 green beans
1 tablespoon grated garlic
1 tablespoon grated ginger
2 dried black limes
1 cinnamon stick
2 green hot peppers
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon ground cinnamon
½ teaspoon turmeric powder
½ teaspoon ground black pepper
½ teaspoon red chili powder
½ teaspoon Salt, plus more to taste

 1. Wash the rice and lentils well in multiple changes of water, until the water runs clear. Then soak in clean water for 1 hour.

2. In a large pan or dutch oven heat oil over medium-high heat, then add the onion and fry for 5 minutes, add the drained potatoes and chopped carrots, cook for about 3 minutes.

3. Add tomatoes, green beans, garlic, ginger, dried limes, cinnamon stick, green hot peppers, spices, and salt. Stir to combine and cook briefly just to combine.

4. Add drained rice and lentils, stir again. Add 4 cups water. Bring to a boil, then reduce to simmer and cook for 30-40 minutes on med-low heat.

5. When the rice has completely absorbed the water and the potatoes and carrots are tender, remove the black limes, chilis and cinnamon stick, fluff the rice with a fork and serve.