Machboos

Prepare the Chicken

In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onions and sauté until golden brown.

Add the minced garlic and cook for another minute.

Add the chicken pieces to the pot and brown them on all sides.

Stir in the chopped tomato and tomato paste, and cook for a few minutes until the tomatoes are softened.

Add the ground turmeric, ground cumin, ground coriander, ground cinnamon, ground cardamom, ground cloves, ground black pepper, bay leaves, and salt. Mix well to coat the chicken with the spices.

Pour in the water or chicken broth and bring to a boil. Reduce the heat to low and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.

Prepare the Rice

In a separate pot, bring water to a boil. Add the soaked basmati rice and cook until al dente, about 7-8 minutes. Drain and set aside.

In a large skillet, heat the ghee or vegetable oil over medium heat. Add the slivered almonds and raisins, and sauté until the almonds are golden brown and the raisins are plump. Remove from heat.

Gently fold the soaked saffron threads and their water into the cooked rice. Add the sautéed almonds and raisins, and mix well.

Assemble the Machboos

Preheat your oven to 350°F (175°C).

In a large baking dish, spread a layer of the saffron rice mixture.

Arrange the cooked chicken pieces on top of the rice.

Pour the remaining chicken broth mixture over the chicken and rice.

Cover the baking dish with aluminum foil and bake in the preheated oven for about 20-30 minutes, or until the rice is fully cooked and the flavors are well combined.

Serve

Transfer the Machboos to a serving platter. Garnish with freshly chopped parsley and serve with lemon wedges on the side.