Wasfetna

Mansaf

Chicken in jameed sauce over rice and shrak bread, finished with toasted nuts.

Mansaf — Chicken
Cooking time
2 hr
Hands-on time
30 min
Free time
45 min
Difficulty
Hard
Cuisine
Levantine
Contains
Dairy, Gluten, Nuts

Before you start

  • For this versionSoak dried jameed before starting, following its package instructions, or use an equivalent prepared liquid jameed. Presoaking is not part of the cooking timer.

Ingredients

8people

Amounts follow the number of people

For the chicken and jameed

For the rice

For serving

When doubling the quantity, use two chicken pots and a wider serving tray, and do not fill the pot more than three-quarters full.

Shopping list

Equipment

  • Sidr (wide serving tray) — Mansaf is spread across a wide surface — a small plate ruins both the look and the eating.
  • Blender — The soaked jameed is loosened in it with stock until smooth and pourable.
  • Strainer — The jameed is strained of grit before it goes back into the pot.
  • Food thermometer

Method

  1. Cover the chicken with water, onion, cardamom and a little salt. Bring to a boil, skim and simmer until it reaches 74°C; lift out and strain the stock.

    45 minYou can walk away
    You’ll know it’s ready when

    The thickest part reaches 74°C. Timing is a guide; continue cooking if needed.

  2. Blend the soaked jameed in a blender with a little chicken broth, then strain it to remove any impurities.

    10 min
    You’ll know it’s ready when

    A smooth, white liquid without lumps.

    Tip: Add the broth gradually so that the jameed does not become too thin.

  3. Place the strained jameed in a pot and gradually add hot chicken stock until it has a pouring sauce consistency. Stir continuously until boiling; keep the chicken aside until the next step.

    10 min
    You’ll know it’s ready when

    The jameed boils smoothly without lumps.

  4. Add the cooked chicken to the simmering jameed and cook gently for 15 minutes to absorb the flavor. Move the pot gently so the pieces stay intact.

    15 minYou can walk away
    You’ll know it’s ready when

    The jameed is smooth and the chicken is hot and intact.

  5. Rinse and drain the rice; stir into the ghee with turmeric and salt. Add 4½ cups hot water, cover and simmer over very low heat for about 20 minutes, then rest off the heat for 10 minutes.

    30 minYou can walk away
    You’ll know it’s ready when

    The rice is tender and fluffy.

  6. Spread the shrak on the tray and moisten it with a ladleful of jameed broth, then spread the rice on top of it, and arrange the chicken in the middle.

    5 min
    You’ll know it’s ready when

    The shrak is soft and the rice and chicken are evenly distributed.

    Tip: Soak the bread well — dry shrak loses half the pleasure.

  7. Pour the hot jameed over the chicken and rice, garnish with nuts and parsley, and serve the remaining hot jameed alongside.

    5 min
    You’ll know it’s ready when

    The top is garnished and the jameed spread over without drowning the rice.

    Tip: Pour only a portion of the jameed first and leave the rest for the guests.

On the same table

Dishes that belong beside this one.

More from Main Dishes