The World Food Recipe Box
Allergens in bold
Dried Persian Lime
Crushed Garlic (sulphur dioxide and sulphites)
Flaked Almonds (tree nuts)
Natural Yoghurt (dairy)
Chicken Stock Pot (celery)
Per serving: Energy (kcal) 860 Fat 44g of which saturates 8g Carbohydrates 70g of which sugars 6g Protein 42g Salt 11.45g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Kuwait, Qatar and Bahrain, three small countries along the Persian Gulf, have a cuisine in common— which is to say, they are united by culinary diversity. All three can claim this pilaf (known locally as Machboos) as their national dish, but nobody could define exactly what it is or how it is cooked— except that it requires rice, chicken, and a huge variety of flavourings. The use of fragrant spices and dried limes attests to the influence of the Gulf countries’ trading partners across the sea, especially Iran and India. The result is a tantalising dish with a teasing blend of aromas.
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