Step 1

For the Baharat:

Step 2

Put all the ingredients for the Baharat blend into a small frying pan except for the Paprika and nutmeg.

Step 3

Dry roast over medium high heat, tossing regularly to prevent scorching, toss for about 3-4 minutes until very fragrant.

Step 4

Transfer to a spice or coffee grinder and let cool, add in the paprika and nutmeg.

Step 5

Grind all the ingredients into a fine powder.

Step 6

Store leftovers in an airtight container. You will need 1 tablespoon for this recipe.

Step 7

For the Machboos:

Step 8

Heat the oil in a large Dutch oven over medium high heat and fry the chicken pieces until the skin is brown and crispy on all sides.

Step 9

Transfer the chicken to a plate and set aside.

Step 10

Add in the ghee to the Dutch oven, reduce the heat to medium, and fry the onions until they start to brown about 10-12 minutes.

Step 11

Add in the ginger, garlic and green chile pepper and saute for a couple of minutes

Step 12

Add in the baharat and turmeric and cook for another minute

Step 13

Return the chicken pieces to the Dutch oven

Step 14

Add in the tomatoes, dried limes, cardamom pods, cinnamon and cloves.

Step 15

Add in the chicken stock and stir to combine.

Step 16

Bring to a boil, reduce heat to low, cover and simmer for 1 hour.

Step 17

Add in the cilantro, parsley and drained rice and stir to combine. Return to a boil.

Step 18

Reduce the heat to low, cover and simmer for another 15- 20 minutes until the rice is tender and has absorbed the liquid.

Step 19

Remove the chicken pieces and discard the dried limes and cinnamon stick.

Step 20

Plate the rice, sprinkle with rose water, add the chicken pieces on top, enjoy!

Step 21

Serve with an Arabic salad.