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Abu Dhabi (United Arab Emirates)
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Main course
Meat
Food Flavour DNA
Nutritional Values
580kcal
38gProtein
72gCarbs
22gFat
3gFibre
350 gServing
* Per serving · 350 g. May vary.
Also served in
Mandi
How to order / say it
Say it
مندي — [MAN-dee]
Order
I'd like the Mandi, please.
Locally
أريد مندي، من فضلك.
Say locally
A spiced rice and meat dish often featuring lamb or chicken.
Why try it?
Mandi is a staple of traditional gatherings in Abu Dhabi, symbolizing hospitality and generosity. It offers a glimpse into the communal experience of the Emirati culinary heritage.
How it tastes
Mandi features tender, aromatic meat seasoned with a complex blend of spices, served atop fragrant basmati rice. The dish is characterized by its smoky flavor thanks to the traditional cooking technique.
Origin & History — first documented: 1890
Originating in Yemen, Mandi was introduced to the UAE with the migration and trade routes. By the late 19th century, it became a popular dish in Abu Dhabi, known for its distinctive preparation method using tandoors.
Recipe
Ingredients
- 🥩 500 g lamb
- 🌾 300 g basmati rice
- 800 ml water
- 🧂 0.5 g saffron
- 🧄 1 medium, chopped onion
- 🧄 5 cloves, minced garlic
- 🥕 2 medium, chopped tomatoes
- 🧂 20 g spices (cumin, coriander, cardamom, cinnamon)
- 🫒 50 g ghee
- 🧂 to taste salt
Method
- 1 Season and braise the lamb with spices and ghee, ensuring tender, flavorful meat.
- 2 Cook the basmati rice with water, saffron, and combined aromatics until fragrant.
- 3 Mix the cooked lamb and rice together, infusing the rice with the meat's juices.
- 4 Serve hot, garnished with additional saffron and spices if desired.
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