Oman is a diverse country with much to experience. Commencing from the prominent mountain ranges and the picturesque wadis, all the way to the peaceful and generous people, the country captivates you from the get-go and makes its impact on you if you sojourn here – it’s just one of those facts that’s now known by many.
The Sultanate does so great a job in providing and making everyone feel at home that there’s one aspect of the country that is often glossed over – its wonderful cuisine.
And that’s what we’re trying to promote this week.
No matter where you hail from – you could be Asian, African, European or American – you’ll always have a soft spot for Omani food.
That’s not a statement I just made up but rather something one of the leading chefs of a five-star hotel in the Sultanate revealed during a private chat.
It could be the complex Qabuli with lamb meat or the simple chicken makbous; the Omani touch enhances the delight and the overall aura of the dish.
And, as we celebrate the 47th National Day, we’re highlighting two of our favourite dishes with its recipes.
*Recipes by Nestle
- 8 pieces (1½kg) chicken
- 8 cups (2 litres) water
- 1 tsp whole cardamom pods
- 1 tsp whole cloves
- 1 tsp whole black peppers
- 1 tsp dried coriander
- 1 tsp cumin seeds
- 3 small cinnamon sticks
- 3 tbsp ghee
- 1 tbsp fresh ginger, chopped
- 3 tbsp Omani mixed spices
- 3 cubes MAGGI® Chicken Stock Bouillon Cube
- 2½ cups (500g ) basmati rice, washed and drained
- Put chicken pieces and water in a large pot, bring to boil and remove froth as it appears.
- Add all whole spices and cinnamon sticks. Simmer over low heat for 25 minutes or until the chicken is ¾ cooked. Remove and set aside. Drain stock and set aside.
- Heat ghee in a large pot, fry the boiled chicken from all sides for six minutes or until red in colour, then set aside.
- Add and sauté ginger in the same pot. Stir. Add Omani mix spices, MAGGI Chicken Stock and 4½ cups (1.125 litres) stock. Add more water if stock is not enough. Bring to boil. Add rice and stir.
- Cover and cook over low heat for 10 minutes or until rice is half cooked. Put the chicken over the rice and cover.
- Simmer on low heat for another 10-15 minutes or until the rice and chicken are completely cooked.
- ¼ cup (or 60g) butter
- 2 tins (790g) Nestlé® Sweetened Condensed Milk
- 1 tsp ground cardamom
- ½ tsp saffron filament
- Melt butter in a deep saucepan, add 2 tins NESTLÉ Sweetened Condensed Milk, and cardamom powder and cook over medium heat with constant stirring until colour has become golden brown but not burnt. This should take about 40 minutes.
- Once the halwa holds together and has a stretchy consistency, stir in saffron strands and remove from heat.
- Allow the mixture to cool slightly before pouring into desired mold to fully cool.
- Cut into shape and serve.