Authentic Yemeni Haneeth Recipe: A Taste of Middle Eastern Cuisine

Ingredients

  • 1 kg of lamb (shoulder or leg)
  • 4 cups of basmati rice
  • 2 large yellow onions, finely chopped
  • 6 cloves of garlic, minced
  • 2 tablespoons of allspice
  • 2 tablespoons of turmeric
  • 1 tablespoon of black pepper
  • 1 tablespoon of ground cardamom
  • 1 teaspoon of ground cloves
  • 1 teaspoon of cinnamon
  • 2 bay leaves
  • Salt to taste
  • 1 cup of ghee (clarified butter)
  • 4 cups of water
  • 1 bunch of fresh coriander, coarsely chopped
  • 1 bunch of fresh parsley, coarsely chopped
  • 4 large ripe tomatoes, diced
  • 2 green chilies, finely chopped

Steps and instructions

  1. Clean the lamb and cut it into large pieces. Then, marinate it with allspice, turmeric, black pepper, cardamom, cloves, cinnamon, and salt. Let it sit for at least 2 hours or ideally overnight in the refrigerator.
  2. Heat the ghee in a large cooking pot over medium heat. Add the chopped onions and minced garlic, sauté until they become golden brown.
  3. Add the marinated lamb to the pot with the onions and garlic. Cook on high heat for about 10 minutes until the meat is browned on all sides.
  4. Add the diced tomatoes and green chilies to the pot and stir well. Followed by the bay leaves, half of the coriander, and half of the parsley.
  5. Now, add enough water to cover the meat. Cover the pot and let it simmer on low heat for about 2-3 hours until the meat is tender and well cooked.
  6. While the meat is cooking, prepare the rice. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes and then drain.
  7. Bring a large pot of water to a boil. Add the soaked and drained rice to the pot. Cook the rice until it's 70% cooked, which should take about 10 minutes. Drain the rice and set it aside.
  8. Once the meat is cooked, remove it from the pot and set it aside. Strain the remaining broth and reserve it.
  9. Layer the partially cooked rice in a large pot. Pour the strained broth over the rice. Arrange the cooked meat pieces on top of the rice. Cover the pot and let it cook on low heat for about 20-30 minutes until the rice is fully cooked and has absorbed the flavors of the broth.
  10. Once done, garnish the Haneeth with the remaining fresh coriander and parsley before serving.

Tools for making

Recipe variations

  • Vegetarian Variation: Replace the lamb with cooked chickpeas or a mix of vegetables like carrots, potatoes, and bell peppers for a meat-free version.
  • Chicken Haneeth: Substitute the lamb with chicken pieces, adjusting the cooking time accordingly.
  • Spicy Variation: Increase the amount of green chilies or add a dash of chili powder or paprika to make the dish spicier.
  • Lemon Haneeth: Squeeze fresh lemon juice over the cooked meat and rice for a tangy twist.
  • Raisin and Almond Haneeth: Add a handful of raisins and toasted almonds to the rice layers for a sweet and nutty flavor.
  • Herb-infused Haneeth: Mix chopped fresh herbs like mint, dill, or basil into the rice layers for an aromatic variation.
  • Garlic Lovers' Haneeth: Increase the amount of minced garlic in the recipe for an extra garlicky taste.
  • Caramelized Onion Haneeth: Instead of sautéing the onions until golden brown, caramelize them slowly for a deeper, sweeter flavor.
  • Spiced Yogurt Haneeth: Serve the Haneeth with a side of spiced yogurt, made by mixing yogurt with crushed garlic, salt, and a pinch of cumin.
  • Coconut Haneeth: Replace half of the water with coconut milk for a creamy and fragrant twist to the dish.

Recipe overview

Haneeth is a traditional Yemeni dish that is renowned for its rich, hearty flavor and tender meat. This recipe uses succulent pieces of lamb, marinated in a blend of Middle Eastern spices, then slow-cooked to perfection. The spiced lamb is layered with partially cooked basmati rice and then cooked until the flavors meld together, creating a dish that's truly a feast for the senses. By following this recipe, you'll be able to recreate this Yemeni delicacy in your own kitchen. The process involves marinating the meat, slow-cooking it to achieve the maximum flavor, and then combining it with rice. The result is a rewarding and aromatic dish that will impress your loved ones. So, get ready to embark on a culinary journey to Yemen and enjoy the delightful experience of cooking and savoring Haneeth.

Common questions

  1. Can I use a different type of meat instead of lamb? Yes, you can use beef or chicken instead of lamb for this recipe. Adjust the cooking time accordingly.
  2. Can I use regular butter instead of ghee? While ghee adds a unique flavor to the dish, you can substitute it with regular butter if needed.
  3. Can I use another type of rice? Basmati rice works best for this recipe as it has a fragrant aroma and fluffy texture. However, you can use other long-grain rice varieties if necessary.
  4. Can I skip the marinating step? Marinating the meat helps to enhance its flavor and tenderness. It is recommended not to skip this step, but if you're short on time, you can marinate for at least 30 minutes.
  5. What can I serve with Haneeth? Haneeth is often served with a side of yogurt, salad, and traditional Yemeni bread, such as khobz or malooga.
  6. Can I cook this recipe in an Instant Pot or pressure cooker? Yes, you can adapt this recipe for an Instant Pot or pressure cooker. Adjust the cooking time according to the manufacturer's instructions.
  7. How do I know when the meat is fully cooked? The meat should be tender and easily pull apart with a fork when it is fully cooked. Cook it for longer if needed until the desired tenderness is achieved.

Serving dishes and utensils

  • Large cooking pot - A large pot is necessary for cooking the lamb and rice.
  • Cutting board - A cutting board is needed for chopping onions, garlic, and other ingredients.
  • Knife - A sharp knife is essential for cutting the lamb into pieces and for general preparation.
  • Large spoon - A large spoon is helpful for stirring the ingredients while cooking.
  • Cooking strainer - A strainer is required for straining the broth from the cooked meat.
  • Serving platter - A platter is needed for serving the Haneeth once it is cooked.
  • Garnishing knife - A small knife is useful for chopping fresh coriander and parsley for garnishing.
  • Cooking pot with lid - A separate cooking pot with a lid is necessary for cooking the rice.
  • Colander - A colander is needed for rinsing and draining the basmati rice.

Origin stories

Haneeth, a delectably flavorful dish of marinated lamb and fragrant rice, heralds from the rugged terrain of Yemen. It's a result of the country's rich tapestry of cultural influences, with spices introduced to the Arabian Peninsula through ancient trade routes from India and East Africa. This dish, savored for centuries, is a testament to the historical significance of Yemen as a trade hub and its culinary resilience. The slow-cooking method used in making Haneeth, which tenderizes even the toughest cuts of meat, is believed to have evolved as a response to the desert environment, where resources were scarce, and every piece of food was valued. Whether enjoyed in the bustling souks of Sana'a or the quiet, rugged landscape of the countryside, Haneeth stands as a timeless symbol of Yemen's rich culinary heritage and the enduring spirit of its people.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.