Spiced rice, slow-cooked grains, tender meats and coastal seafood from six Gulf kitchens.

Across the Arabian Gulf, food carries the memory of desert journeys, coastal trade, family gatherings and generous shared tables. Rice absorbs cardamom, cinnamon, saffron and dried lime. Wheat is cooked patiently with meat until creamy. Bread catches deeply flavoured stew, and seafood reflects the region’s long relationship with the sea.

There is no single “Gulf cuisine”. Emirati, Saudi, Qatari, Kuwaiti, Bahraini and Omani cooking each have their own dishes, techniques and family variations. The recipes below are approachable home-kitchen versions inspired by those traditions. Bone broth replaces the separate stock-making step while the spices, grains and cooking methods remain the heart of each dish.

 

The Gulf Flavour Pantry

 

Chicken Machboos — UAE

A fragrant one-pot chicken and basmati rice dish with tomato, warm spices and dried lime.

 

Ingredients

·       2 cups (400 g) basmati rice

·       1.2 kg bone-in chicken pieces

·       2 tablespoons olive oil or ghee

·       1 large onion, finely sliced

·       3 garlic cloves, crushed

·       1 tablespoon grated fresh ginger

·       2 medium tomatoes, chopped

·       1 tablespoon tomato paste

·       2 dried limes (loomi), pierced

·       1 cinnamon stick

·       4 cardamom pods, lightly crushed

·       4 whole cloves

·       1 teaspoon ground cumin

·       1 teaspoon ground coriander

·       1/2 teaspoon turmeric

·       1/4 teaspoon black pepper

·       750 ml prepared Broth & Co Chicken Bone Broth

·       1 teaspoon fine salt, plus more to taste

·       2 tablespoons chopped coriander or parsley

·       2 tablespoons toasted almonds, optional

Method

·       Rinse the rice until the water runs mostly clear, then soak it in cool water for 20 minutes and drain.

·       Heat the oil in a large heavy-based pot over medium heat. Brown the chicken for 3–4 minutes on each side, then transfer it to a plate.

·       Add the onion and cook for 6–8 minutes until golden. Stir in the garlic, ginger, tomatoes and tomato paste; cook for 3 minutes.

·       Add the loomi, cinnamon, cardamom, cloves, cumin, coriander, turmeric and pepper. Stir for 30 seconds.

·       Return the chicken to the pot, add the broth and salt, and bring to a gentle simmer. Cover and cook for 30 minutes.

·       Lift out the chicken. Measure 625 ml of the cooking liquid into the pot, topping up with water if required. Add the drained rice and bring to a simmer.

·       Place the chicken over the rice, cover tightly and cook on low for 18 minutes. Turn off the heat and rest, covered, for 10 minutes.

·       Fluff the rice gently and serve with herbs and optional almonds.

 

Harees — UAE

A patient, comforting dish in which wheat and chicken are cooked until they become one creamy mixture.

 

Ingredients

·       2 cups (400 g) hulled wheat or harees wheat

·       700 g boneless, skinless chicken thighs

·       1.5 litres prepared Broth & Co Chicken Bone Broth

·       1 cinnamon stick

·       1 teaspoon fine salt

·       1/2 teaspoon black pepper

·       2 tablespoons ghee or butter

·       1/2 teaspoon ground cinnamon, to serve

Method

·       Rinse the wheat and soak it in plenty of cool water overnight, or for at least 6 hours. Drain.

·       Place the wheat, chicken, broth, cinnamon stick, salt and pepper in a large heavy pot. Bring to a boil and skim any foam.

·       Reduce the heat to very low, cover partially and cook for 2–2 1/2 hours, stirring more frequently as the mixture thickens. Add hot water if it begins to catch before the wheat is tender.

·       Remove the cinnamon stick. Beat the mixture vigorously with a sturdy wooden spoon, or use a potato masher, until the chicken shreds and the wheat becomes creamy.

·       Taste for seasoning. Spoon into bowls and finish with ghee and a light dusting of cinnamon.

 

Thareed — UAE

Tender chicken and vegetables in a loomi-scented broth, spooned over pieces of thin flatbread.

 

Ingredients

·       2 tablespoons olive oil

·       800 g bone-in chicken thighs

·       1 large onion, chopped

·       3 garlic cloves, crushed

·       2 tomatoes, chopped

·       1 tablespoon tomato paste

·       1 teaspoon ground cumin

·       1 teaspoon ground coriander

·       1/2 teaspoon turmeric

·       1 dried lime (loomi), pierced

·       750 ml prepared Broth & Co Chicken Bone Broth

·       2 carrots, cut into chunks

·       2 small potatoes, cut into chunks

·       1 zucchini, cut into thick rounds

·       1 teaspoon fine salt

·       4 large pieces regag, markook or thin Lebanese flatbread

·       1/4 cup chopped coriander

Method

·       Heat the oil in a large pot and brown the chicken on both sides. Transfer to a plate.

·       Cook the onion for 5 minutes. Add the garlic, tomatoes, tomato paste, cumin, coriander and turmeric; cook for 3 minutes.

·       Return the chicken, add the loomi and broth, and bring to a simmer. Cover and cook for 25 minutes.

·       Add the carrots and potatoes and cook for 15 minutes. Add the zucchini and cook for a further 8–10 minutes, until the vegetables and chicken are tender. Season to taste.

·       Tear the bread into large pieces and arrange it in a deep serving dish. Spoon over enough hot broth to soften it, then top with the chicken and vegetables.

·       Finish with coriander and serve immediately, while the bread is soft but still has some texture.

 

Jareesh — Saudi Arabia

Cracked wheat cooked with chicken, yoghurt and warm spice until creamy but still pleasantly textured.

 

Ingredients

·       2 cups (380 g) coarse cracked wheat (jareesh)

·       2 tablespoons ghee

·       1 large onion, finely chopped

·       500 g boneless chicken thighs, diced

·       1 teaspoon ground cumin

·       1/2 teaspoon ground cardamom

·       1/4 teaspoon black pepper

·       1 litre prepared Broth & Co Chicken Bone Broth

·       1 cup (250 g) plain yoghurt, at room temperature

·       1 teaspoon fine salt

·       1 onion, thinly sliced, for topping

·       1 tablespoon ghee, for topping

Method

·       Rinse the cracked wheat and soak it in warm water for 30 minutes, then drain.

·       Heat two tablespoons of ghee in a heavy pot. Cook the chopped onion for 6 minutes, then add the chicken and cook until lightly coloured.

·       Stir in the cumin, cardamom and pepper. Add the wheat and broth and bring to a gentle boil.

·       Reduce the heat, cover partially and simmer for 60–75 minutes, stirring often, until the wheat is tender and creamy. Add hot water as needed.

·       Lower the heat and gradually stir in the yoghurt. Cook gently for 5 minutes without allowing it to boil rapidly. Season with salt.

·       For the topping, cook the sliced onion in one tablespoon of ghee until deeply golden. Spoon over the jareesh before serving.

 

Seafood Machboos — Qatar

Basmati rice perfumed with loomi and bizar-style spices, topped with gently cooked prawns or firm white fish.

 

Ingredients

·       2 cups (400 g) basmati rice

·       600 g large raw prawns, peeled and deveined, or firm white fish in large pieces

·       1 teaspoon turmeric, divided

·       1 teaspoon fine salt, divided

·       2 tablespoons olive oil or ghee

·       1 large onion, sliced

·       3 garlic cloves, crushed

·       1 tablespoon grated ginger

·       2 tomatoes, chopped

·       1 dried lime (loomi), pierced

·       4 cardamom pods

·       3 cloves

·       1 teaspoon ground cumin

·       1 teaspoon ground coriander

·       1/2 teaspoon ground cinnamon

·       750 ml prepared Broth & Co Chicken Bone Broth or light fish stock

·       2 tablespoons chopped coriander

·       Lemon wedges, to serve

Method

·       Rinse the rice, soak for 20 minutes and drain. Toss the seafood with half the turmeric and half the salt.

·       Heat one tablespoon of oil in a wide pot. Sear the seafood briefly until just coloured but not cooked through, then transfer to a plate.

·       Add the remaining oil and cook the onion for 6–8 minutes. Stir in the garlic, ginger, tomatoes, loomi, cardamom, cloves, cumin, coriander, cinnamon and remaining turmeric.

·       Add the broth and simmer for 10 minutes. Measure 625 ml seasoned liquid into the pot, adding water if needed. Stir in the rice.

·       Cover and cook on low for 12 minutes. Arrange the seafood over the rice, cover again and cook for 5–7 minutes, until the rice and seafood are just cooked.

·       Rest for 10 minutes, then fluff gently. Finish with coriander and lemon.

 

Chicken Saloona — Kuwait

A tomato-rich chicken and vegetable stew with loomi, gentle spice and plenty of broth for rice or bread.

 

Ingredients

·       2 tablespoons olive oil

·       1 kg bone-in chicken pieces

·       1 onion, chopped

·       3 garlic cloves, crushed

·       2 tablespoons tomato paste

·       3 tomatoes, chopped

·       1 teaspoon ground cumin

·       1 teaspoon ground coriander

·       1/2 teaspoon turmeric

·       1/4 teaspoon ground cinnamon

·       1 dried lime (loomi), pierced

·       750 ml prepared Broth & Co Chicken Bone Broth

·       2 carrots, sliced

·       1 potato, cubed

·       1 zucchini, sliced

·       1 cup green beans, trimmed

·       1 teaspoon fine salt

·       Chopped coriander, to serve

Method

·       Heat the oil in a large pot and brown the chicken in batches. Set aside.

·       Cook the onion for 5 minutes, then add the garlic, tomato paste, tomatoes and spices. Cook until the tomatoes soften.

·       Return the chicken, add the loomi and broth, and bring to a simmer. Cover and cook for 25 minutes.

·       Add the carrots and potato and cook for 12 minutes. Add the zucchini and beans and cook for another 8–10 minutes.

·       Season to taste, remove the loomi and finish with coriander. Serve with basmati rice or flatbread.

 

Bahraini Fish Broth

A light tomato and coriander fish broth sharpened with loomi and finished with fresh lemon.

 

Ingredients

·       600 g firm white fish fillets, cut into large pieces

·       1/2 teaspoon turmeric

·       1/2 teaspoon fine salt

·       1 tablespoon olive oil

·       1 small onion, finely chopped

·       2 garlic cloves, crushed

·       1 teaspoon ground cumin

·       1/2 teaspoon ground coriander

·       2 tomatoes, grated or finely chopped

·       1 dried lime (loomi), pierced

·       750 ml prepared Broth & Co Chicken Bone Broth or light fish stock

·       1 small green chilli, split, optional

·       1/2 cup chopped coriander

·       Juice of 1/2 lemon

Method

·       Season the fish with the turmeric and salt and set aside.

·       Heat the oil in a saucepan. Cook the onion for 5 minutes, then add the garlic, cumin and coriander and stir for 30 seconds.

·       Add the tomatoes, loomi, broth and optional chilli. Simmer uncovered for 15 minutes.

·       Lower the heat and add the fish. Poach gently for 5–8 minutes, depending on thickness, until the flesh is opaque and flakes easily.

·       Remove the loomi and chilli. Stir in the coriander and lemon juice and serve with rice or flatbread.

 

Omani Lamb & Spice Broth

A home-kitchen lamb broth inspired by Oman’s aromatic meat dishes, with cardamom, cinnamon and black lime.

 

Ingredients

·       1.2 kg lamb shoulder, cut into 5 cm pieces

·       2 tablespoons olive oil or ghee

·       1 large onion, sliced

·       4 garlic cloves, crushed

·       1 tablespoon grated ginger

·       1 cinnamon stick

·       5 cardamom pods, lightly crushed

·       4 cloves

·       1 teaspoon ground cumin

·       1 teaspoon ground coriander

·       1 dried lime (loomi), pierced

·       1 litre prepared Broth & Co Beef Bone Broth

·       2 carrots, cut into chunks

·       1 teaspoon fine salt

·       1/4 teaspoon black pepper

·       1/4 cup chopped coriander

·       Cooked rice or Omani-style flatbread, to serve

Method

·       Pat the lamb dry. Heat the oil in a heavy pot and brown the lamb in batches.

·       Cook the onion for 6–8 minutes. Add the garlic, ginger, cinnamon, cardamom, cloves, cumin and coriander and stir for 30 seconds.

·       Return the lamb, add the loomi and broth, and bring to a gentle simmer. Cover and cook on low for 75 minutes.

·       Add the carrots and cook for another 30–40 minutes, until the lamb is very tender.

·       Season with salt and pepper, remove the whole spices and loomi where practical, and finish with coriander. Serve with rice or bread.

 

Build Your Own Gulf-Inspired Broth Dish

·       Choose a protein: chicken, lamb, firm fish, prawns, chickpeas or lentils.

·       Build an aromatic base with onion, garlic and ginger.

·       Add two or three warm spices rather than every spice in the cupboard.

·       Use loomi for the distinctive Gulf citrus note; pierce it so the broth can enter.

·       Choose the ingredient that will carry the broth: rice, cracked wheat, vegetables or flatbread.

·       Finish with herbs, lemon, toasted nuts or a small spoonful of ghee.

Where Bone Broth Fits

Prepared bone broth is useful in these dishes because it supplies a ready-made savoury cooking liquid. It can replace the separate task of making stock, but grains still need time to soften and tougher cuts still need slow cooking to become tender. Bone broth is one ingredient in the meal, not the source of its cultural identity or every nutritional benefit.

Use Which Broth + Co Bone Broth Is Right for You? A Complete Comparison Guide to choose a flavour that suits the dish.

Frequently Asked Questions

What is loomi?

Loomi is a dried lime used whole or ground for tartness, gentle bitterness and fermented citrus aroma. Pierce whole loomi before simmering and remove it before serving.

Can I make these recipes without loomi?

Yes. A strip of lemon zest and a small squeeze of lemon at the end make a practical, although different, substitute.

Are these recipes authentic?

They are respectful home-kitchen adaptations. Traditional versions vary between countries, regions and families.

Does bone broth make slow-cooked dishes cook faster?

It saves the separate stock-making step but does not significantly reduce the time needed to soften wheat or tenderise meat.

Continue Exploring

·       Which Broth + Co Bone Broth Is Right for You? A Complete Comparison Guide

·       Bone Broth Benefits: The Complete Guide to Gut Health, Protein, Recovery & Healthy Ageing

·       Freeze-Dried Bone Broth Explained | Benefits, Nutrition & Why It Matters

·       From Australia to Asia: A Journey Through Traditional Soups, Broths & Nourishing Recipes

Final Thoughts

The most memorable Gulf dishes are not built from one fashionable ingredient. They are built through patience: onions turning golden, spices warming in the pot, grains absorbing broth and families gathering around food made to be shared. Bone broth can make the cooking liquid more convenient; the character still comes from the cuisine itself.