Kuwaiti Tomato Meat Stew with Saffron Basmati Rice

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A beloved Kuwaiti home-cooked dish, this hearty stew simmers bone-in lamb with summer squash, carrots, potatoes, and dried lime in a spiced tomato broth until meltingly tender, then is ladled over fluffy saffron basmati rice. The name translates roughly to 'rubbed,' a nod to the traditional practice of pinching tiny flour-and-water dumplings or strips directly into the simmering sauce.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 68 gCarbs
• 5 gFiber
• 7 gSugar
• 30 gProtein
• 640 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 22 mgVitamin C
• 165 mcgVitamin A

Ingredients

For the lamb stew

• 1.5 lb bone-in lamb shoulder, cut into 2-inch pieces
• 3 tbsp ghee
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 medium tomatoes, finely chopped
• 3 tbsp tomato paste
• 1 medium zucchini, cut into 1-inch cubes
• 1 large carrot, peeled and cut into 1-inch rounds
• 1 medium russet potato, peeled and cut into 1-inch cubes
• 1 dried Persian lime (loomi), pierced with a knife
• 1 tsp ground turmeric
• 1.5 tsp Kuwaiti baharat
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 2 tsp kosher salt, plus more to taste
• 4 cups hot water

For the dough dumplings (optional, traditional)

• 1 cup all-purpose flour
• 1/3 cup cold water
• 1/2 tsp salt
• 1 tbsp ghee for rubbing

For the saffron basmati rice

• 2 cups aged basmati rice, rinsed until water runs clear
• 3.5 cups water
• 1 tbsp ghee
• 1 tsp kosher salt
• A pinch of saffron threads steeped in 2 tbsp hot water

Directions

1. Pat the lamb pieces dry and season with 1 teaspoon of salt. Heat the ghee in a heavy Dutch oven over medium-high until shimmering, then brown the lamb in batches for 3 to 4 minutes per side; transfer to a plate.
2. Lower the heat to medium and add the onion to the same pot. Cook for 6 to 7 minutes until deeply golden, scraping up the browned bits, then stir in the garlic and cook 1 minute more.
3. Add the chopped tomatoes and tomato paste and cook for 5 minutes, stirring often, until the paste darkens and the tomatoes break down into a thick sauce.
4. Stir in the turmeric, baharat, cumin, coriander, and cinnamon and toast for 30 seconds until fragrant, then return the lamb along with any juices to the pot. Pour in the 4 cups of hot water, add the dried lime, and bring to a boil.
5. Reduce the heat to low, cover, and simmer gently for 45 minutes. Add the zucchini, carrot, and potato, cover again, and continue cooking for 20 to 25 minutes until the lamb is fork-tender and the vegetables are soft. Meanwhile, make the dumplings: mix the flour, water, and salt into a shaggy dough, drizzle with melted ghee, and rub between your palms over the simmering pot to drop in pea-sized pieces 10 minutes before the stew finishes.
6. While the stew finishes, cook the rice: bring the 3.5 cups of water, ghee, and salt to a boil in a medium saucepan. Add the drained rice and saffron water, reduce to the lowest heat, cover tightly, and steam for 18 minutes. Remove from the heat and let rest, covered, for 10 minutes, then fluff with a fork.
7. Discard the dried lime and skim excess fat from the stew surface. Taste and adjust the salt, keeping in mind the broth should be boldly seasoned to flavor the rice.
8. Mound the saffron rice on a wide platter or shallow bowls and ladle the stew generously over and around it, making sure each portion gets meat, vegetables, and dumpling pieces. Serve immediately with extra baharat on the side.

Cook’s Notes

• Bone-in lamb shoulder gives the richest broth; chicken thighs on the bone also work and reduce simmering time by about 20 minutes.
• Do not skip the dried Persian lime (loomi) — its bright, earthy sourness is the signature flavor of Kuwaiti stews and is sold in most Middle Eastern markets.
• For the fluffiest rice, always rinse the basmati until the water runs clear and resist lifting the lid during steaming.
• If you cannot find Kuwaiti baharat, substitute a blend of 2 parts black pepper, 1 part cumin, 1 part coriander, and a pinch each of cinnamon, clove, and paprika.
• The rubbed dough dumplings are optional but authentic; skip them for a gluten-free version and the stew is still complete.

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