Mathlotha – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Saudi Arabia Servings: Serves 6
Saudi Arabia Servings: Serves 6Mathlotha is a traditional Saudi Arabian rice dish, beloved for its rich flavors and aromatic spices. This dish is a celebration of Saudi hospitality, often served at gatherings and special occasions. Mathlotha uniquely combines layers of rice, tender meat, and a medley of spices, bringing warmth and comfort with every bite.
Ingredients
- Basmati rice – 2 cups / 400 g
- Lamb shoulder, cubed – 800 g / 1.76 lbs
- Onion, finely chopped – 1 large / 150 g
- Tomatoes, chopped – 2 large / 300 g
- Tomato paste – 2 tablespoons / 30 g
- Cumin – 1 teaspoon / 2 g
- Coriander powder – 1 teaspoon / 2 g
- Cardamom pods – 5
- Cinnamon stick – 1 small
- Bay leaves – 2
- Salt – to taste
- Black pepper – to taste
- Vegetable oil – 4 tablespoons / 60 ml
- Chicken broth – 4 cups / 960 ml
- Raisins – 1/2 cup / 80 g
- Almonds, toasted – 1/2 cup / 75 g
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak it for 30 minutes, then drain.
- In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.
- Add the lamb cubes to the onions, along with the cardamom, cinnamon stick, bay leaves, cumin, coriander, salt, and black pepper. Cook until the lamb is browned on all sides.
- Stir in the chopped tomatoes and tomato paste, cooking until the tomatoes soften.
- Pour in the chicken broth, cover, and simmer on low heat for 1.5 to 2 hours, or until the lamb is tender.
- In another pot, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the drained rice and sauté gently for 2 minutes.
- Pour 3 cups of the lamb cooking liquid into the rice pot. Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes, or until rice is tender and liquid is absorbed.
- In the same pot as the rice, layer the cooked lamb on top of the rice. Sprinkle with raisins and toasted almonds.
- Cover the pot and let it rest off the heat for 10 minutes to allow flavors to meld before serving.
Substitutions
- Lamb shoulder -> Beef chuck
- Basmati rice -> Long-grain rice
- Chicken broth -> Vegetable broth
Enhancements in the Next Evolution
- Add saffron threads to the rice for an aromatic flavor and golden color.
- Incorporate a few cloves of garlic with the onions for added depth.
- Use ghee instead of vegetable oil for a richer taste.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
