🍚 Mufattah
Mufattah is a festive Saudi rice dish: spiced rice cooked in lamb broth, crowned with tender lamb pieces and quickly fried lamb liver. Cardamom and cinnamon perfume the rice, while onions and plump raisins add sweetness. It is served on large shared platters at weddings and Eid gatherings.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 kg lamb on the bone, in pieces
- 300 g lamb liver, diced
- 500 g basmati rice, rinsed
- 2 onions, sliced
- 60 g raisins
- 4 cardamom pods
- 1 cinnamon stick
- 3 tbsp vegetable oil
- Salt and black pepper
Method
- Simmer the lamb with cardamom, cinnamon, salt and 2 L water for about 1.5 hours until tender; reserve the broth.
- Fry the onions in 2 tbsp oil until golden, add the raisins for 1 minute and set aside.
- Cook the rice in 800 ml of the lamb broth, covered, over low heat for 20 minutes.
- Fry the liver in the remaining oil for 3–4 minutes with salt and pepper.
- Spread the rice on a platter, top with lamb, liver, onions and raisins.
How to make it lighter
- Trim visible fat from the lamb and skim fat from the broth before cooking the rice.
- Use half the raisins and fried onions — they add sugar and oil quickly (1 tbsp oil ≈ 120 kcal).
- Take a smaller rice portion and more lamb and liver to keep the plate protein-heavy.
History
Mufattah is a Saudi feast dish of lamb served over spiced rice, and it is still prepared for weddings, Eid and large family gatherings.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →