Pulses in Qatari Cuisine

Qatar, officially the State of Qatar, is a sovereign Arab state on a peninsula that juts into the Persian Gulf to the east, west, and north. It shares its only land border with Saudi Arabia to the south.

Its capital is Doha. The country is well known for its vast reserves of oil and natural gas.

Qataris are known for their hospitality and strong cultural roots. The population is a mix of locals and expats, with Qataris valuing traditions like falconry, camel racing, and traditional coffee (gahwa). They’re proud of their heritage and the country’s rapid modernization.

Qatari men wear a “thobe” (or dishdasha), typically white. Women wear an “abaya” with a “shayla” (headscarf). These outfits reflect Qatar’s cultural heritage and are often worn on formal occasions.

200 gms Basmati rice

100 gm brown lentil (Sabut masoor)

1 large onion

½ cup grated tomato

1 medium size capsicum (green bell pepper)

1 tsp grated garlic

1 tsp grated ginger

1 Loomi (dried black lime)

2 tbsp Machboos spice*** (see note below)

1 tbsp refined oil/ghee/clarified butter

2 cups water/vegetable stock

1. Soak the brown lentils for 1 hour and the rice for 30 minutes, in separate bowls.
2. Drain both well and set aside. This helps them cook evenly and keeps the rice fluffy.

3. Prep the aromatics: Finely chop the onion. Grate the garlic and ginger. Grate the tomatoes, discarding the skins. Dice the capsicum. 

4. Prep the loomi:  Pierce the dried black lime (loomi) all over with a fork. This helps release its smoky, citrusy flavor as it cooks.

5. Heat oil or ghee in a heavy-bottomed pot over medium heat.

6. Add the finely chopped onions and sauté until they just start to soften, about 1 minute.  Stir in the grated garlic and ginger and cook until fragrant, 30–45 seconds. Don’t let them brown. 

7. Add the Machboos spice blend and the pierced loomi. Toast for 1 minute, stirring constantly, until the spices smell warm and toasty. This blooms the flavors.

8. Add the grated tomatoes and diced capsicum.

9. Cook on medium heat, stirring occasionally, until the tomatoes break down and the mixture thickens to a soft paste, about 4–5 minutes. 

10. Stir in the drained, soaked lentils and sauté for 30 seconds, just until they’re well coated in the spiced tomato base.

11. Pour in enough hot water or stock to cover the lentils by about 1 inch.

12. Bring to a gentle boil, then reduce the heat to low. 

13. Cover with a tight-fitting lid and simmer for 15–20 minutes, until the lentils are just tender but still have bite. They should be about halfway cooked — they’ll finish cooking with the rice.

14. Remove the lid and check the lentils — they should be tender but still holding their shape. Gently stir in the drained, soaked rice until it’s evenly mixed with the lentils. 

15. Pour in enough hot water or stock to cover the rice-lentil mixture by about ½ inch. Bring it back to a gentle boil, then reduce the heat to low. 

16. Cover with a tight-fitting lid and cook, without lifting the lid, for 10–15 minutes, or until the rice is fluffy and all the water is absorbed.

17. Turn off the heat and let it rest, covered, for 10 minutes before fluffing. This final rest is what gives you separate, fluffy grains

18. Remove the lid. Check that the rice is tender and all the water has been absorbed.

19. Gently fluff the Lentil Machboos with a fork to separate the grains — avoid stirring, which can make it mushy. 

Your Lentil Machboos is ready.

2 tsp Cumin,

2 tsp Coriander,

1/4 tsp Turmeric,

1 tsp Black pepper,

1leveled tsp cinnamon,

1 leveled tsp cardamom,

pinch of nutmeg.