Saloona recipe

An everyday Gulf broth of meat and whatever vegetables are in the house, soured with whole dried limes and ladled over rice.

1 hour and 10 minuteseasy12 ingredients

Ingredients

• 2 dried lime
• 1 tbsp bizar spice mix
• 800 g chicken
• 3 tomatoes
• 2 tbsp tomato paste
• 1 onion
• 3 clove garlic
• 1 tbsp ginger
• 2 potatoes
• 2 carrots
• 30 ml vegetable oil
• 1 tsp salt

How to make Saloona

1. Heat 30 ml of oil and soften 1 chopped onion with 3 chopped garlic cloves and 1 tablespoon of grated ginger.
2. Stir in 1 tablespoon of bizar and 2 tablespoons of tomato paste and fry 2 minutes so the paste loses its raw edge.
3. Add 800 g of chicken pieces and turn them in the spice for 5 minutes.
4. Add 3 chopped tomatoes and cook until they collapse into the fat.
5. Pour in 1 litre of water, drop in 2 dried limes pierced with a knife and 1 teaspoon of salt, then simmer 25 minutes.
6. Add 2 diced potatoes and 2 sliced carrots and simmer 20 minutes more, the broth stays thin but should taste concentrated and sour.
7. Fish out the limes once the sourness is strong enough and ladle the broth and vegetables over white rice.

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