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Mandi

Name: Mandi
Total time: 150 min
Yield: Serves 4
Cuisine: Saudi Arabia
Ingredients: 1kg Bone-In Lamb; 3 gō (Japanese rice cup) Rice; 1 Onion; 2 tbsp Kabsa spice mix; A pinch Saffron; 3 cloves Garlic; 2 tbsp Vegetable Oil

Main Dish

⏱ 150 min

👥 Serves 4

Difficulty ⭐⭐⭐

Meat hung and smoke-roasted in an underground oven over rice — a traditional dish from Saudi Arabia and Yemen.

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📖 The Story Behind This Dish

Mandi originated in Yemen and spread across the Arabian Peninsula. Meat is hung inside a tanoor, a special oven dug into the ground, while rice cooks beneath it, so the meat's fat and smoky aroma soak into the rice for a unique flavor. Today it's also made in home ovens and is an essential hospitality dish at weddings and feasts after Ramadan.

🌆 Where it's eaten: At a feast in Riyadh, a heaping platter of golden mandi arrives and guests tear off pieces by hand to share.

🥕 Ingredients (serves 4)

Bone-In Lamb 1kg
Rice 3 gō (Japanese rice cup)
Onion 1
Kabsa spice mix 2 tbsp
Saffron A pinch
Garlic 3 cloves
Vegetable Oil 2 tbsp

👩‍🍳 Instructions

Rub the lamb with spices to season.
Place the meat on a tray and roast in the oven until browned on the surface.
In another pot, sauté the onion, add the rice, and scent with spices and saffron.
Add the meat drippings and stock to the rice and cook.
Pile the meat on top of the cooked rice.

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