Machbous is the dish a Qatari family puts at the center of the table when guests come, and in Qatar guests come often. The chicken, or lamb, or fish, is simmered with onion, tomato and a house blend of spices called bizar, and then the rice is cooked in that same broth, so every grain carries the flavor. Dried black limes give it a sour, slightly smoky note that is the signature of Gulf cooking.

It is a one pot meal built for generosity: hosts traditionally make far more than the guests can eat. That is exactly the scale a late season race at Lusail deserves, when friends gather to watch the championship approach its final rounds.

Bizar spice blend

Ingredients

• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon black peppercorns
• 6 green cardamom pods
• 4 whole cloves
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon mild chili powder

Method

1. Toast the coriander, cumin, peppercorns, cardamom seeds and cloves in the dry skillet over medium low heat, shaking the pan, for 2 to 3 minutes.
2. Cool for 2 minutes, then grind to a fine powder and mix with the turmeric, cinnamon, ginger and chili powder.

The chicken and broth

Ingredients

• 1 whole chicken
• 3 tablespoons (40 g) ghee
• 2 large onions
• 4 cloves garlic
• 1 tablespoon fresh ginger
• 2 green chilies
• 2 tablespoons bizar
• 2 ripe tomatoes
• 1 tablespoon tomato paste
• 2 loomi (dried black limes)
• 1 cinnamon stick
• 2 bay leaves
• 2 teaspoons kosher salt
• 5 cups (1.2 liters) boiling water

Method

1. Melt the ghee in the large pot over medium heat. Add the onions and cook, stirring often, for 12 to 15 minutes.
2. Add the garlic, ginger and green chilies and stir for 1 minute, then the bizar for 30 seconds.
3. Add the chicken pieces and turn them in the spiced onions for 5 minutes.
4. Add the tomatoes and tomato paste and cook for 3 minutes, stirring.
5. Add the loomi, cinnamon stick, bay leaves, salt and boiling water. Cover and simmer gently for 30 minutes.
6. Lift the chicken pieces onto the baking sheet with tongs. Measure the broth left in the pot: you need 3 3/4 cups (900 ml). Top up with water or boil to reduce as needed. Taste it; it should be well salted, a little saltier than soup.

The rice

Ingredients

• 2 1/2 cups (500 g) basmati rice
• 1 pinch saffron threads
• 2 tablespoons (30 ml) warm water
• 1 teaspoon (5 ml) rose water

Method

1. Crumble the saffron into the warm water (and the rose water if using) and leave to steep.
2. Bring the broth back to a boil and stir in the drained rice. Boil uncovered for 5 to 7 minutes until most of the liquid has been absorbed and small holes appear on the surface.
3. Drizzle the saffron water over the rice in stripes. Cover the pot with a clean kitchen towel and then the lid (fold the towel corners up over the lid so they cannot catch fire). Cook on the lowest heat for 20 minutes.

Golden chicken

Ingredients

• 1 tablespoon (14 g) ghee
• 1 teaspoon bizar

Method

1. While the rice steams, heat the broiler. Brush the chicken skin with the melted ghee and sprinkle with the bizar. Broil 6 inches (15 cm) from the heat for 5 to 8 minutes.

Daqoos, tomato chili sauce

Ingredients

• 3 ripe tomatoes
• 2 cloves garlic
• 1 to 2 green or red chilies
• 2 tablespoons (30 ml) lemon juice
• 1/2 teaspoon kosher salt
• 2 tablespoons cilantro

Method

1. Blend the tomatoes, garlic, chilies, lemon juice and salt until fairly smooth. Stir in the cilantro and taste for salt.

To garnish

Ingredients

• 1 onion
• 3 tablespoons (45 ml) neutral oil
• 2 tablespoons golden raisins
• 2 tablespoons chopped cilantro or parsley

Method

1. Fry the sliced onion in the oil in a skillet over medium heat for 12 to 15 minutes, stirring. Add the raisins for the last minute.

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