Haneeth
حنيذ HaneethSay it: ha-NEETH
Haneeth is a traditional Saudi dish from the mountainous 'Asir region, where it is a centerpiece of celebrations and family gatherings. A whole young lamb or large cuts are slow-cooked in a sealed underground pit oven until the meat is meltingly tender and infused with aromatic spices. The succulent meat is served atop fragrant rice cooked in the same rich broth, creating a deeply savory and warmly spiced feast that highlights the simplicity and richness of Bedouin cooking.
Haneeth
حنيذ, Haneeth
Pronounced ha-NEETH
- Serves
- 6
- Prep
- 30 min
- Cook
- 4 hr
- Total
- 4 hr 30 min
- Level
- Medium
Also egg-free.
Allergens: contains nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat oven to 325°F (165°C). In a large Dutch oven or heavy oven-safe pot, heat the vegetable oil over medium heat. Add the sliced onions and cook until golden, about 8 minutes.
Stir in the minced garlic, cumin, coriander, cardamom, black pepper, cloves, and salt. Cook for 1 minute until fragrant. Add the lamb and turn to coat thoroughly in the spice mixture.
Pour in the water or stock. Bring to a boil, then cover tightly with foil and a lid. Transfer to the oven and cook for 3½ to 4 hours until the meat is falling off the bone and very tender.
Remove the lamb carefully and set aside on a platter, tented with foil. Strain the cooking liquid, reserving 5 cups (1.2 liters) for the rice; skim off excess fat if desired.
In the same pot, bring the reserved broth to a boil. Add the rinsed basmati rice and raisins (if using). Stir once, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and has absorbed the liquid.
While the rice cooks, shred or cut the lamb into large chunks, discarding excess fat. Return the meat to the oven uncovered for 10 minutes to crisp the edges slightly if desired.
Fluff the cooked rice with a fork. To serve, mound the rice on a large platter, arrange the lamb pieces on top, and sprinkle with toasted almonds.
Regional variants
In some regions of Yemen and southern Saudi Arabia, chicken or goat may replace lamb. Urban versions sometimes use a pressure cooker or slow cooker to shorten the cooking time while keeping the same spice profile.
Cook's notes
- Traditional haneeth is cooked in a tandoor-style underground pit; the long low oven method gives very similar results at home.
- Ask your butcher for young lamb if possible; it will be more tender and mild in flavor.
- Adjust the spice blend to taste; some 'Asiri families add a touch of dried lime or saffron to the rice.
Serve with
Fresh tomato-cucumber salad, flatbread, and Saudi coffee (qahwa).
Make ahead and storage
The lamb can be cooked a day ahead and gently reheated in a low oven with a splash of broth; rice is best made fresh.
