Tachtah Emirati – Emirati Tachtah Recipe – How to Cook Emirati Tachtah

Tachtah Emirati – Emirati Tachtah Recipe – How to Cook Emirati Tachtah

Emirati Tachtah is a rich and flavorful traditional dish widely known across the Gulf region, often prepared for large gatherings and feasts.

Originally from the United Arab Emirates, this hearty dish has spread to other Gulf countries, becoming a beloved staple in regional cuisine.

It is commonly served during lunch, on special occasions, and at formal banquets.

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Ingredients for Emirati Tachtah (Serves 5):

 

For the meat:

• 1 kilogram of bone-in lamb

For marinating the meat:

• ½ teaspoon saffron

• Juice of 2 lemons

• 4 potatoes, chopped

• 1 tablespoon meat stock or bouillon

For the onion-spice mixture:

• 5 onions

• 3 dried limes (loomi), deseeded

• 1 teaspoon turmeric

• 1 teaspoon nutmeg

• 1 teaspoon salt

• 1 teaspoon mixed spices

• 1 teaspoon cardamom

For the rice:

• 1 kilogram of rice, parboiled

• 4 cardamom pods

• 5 black peppercorns

• 4 whole cloves

• A small pinch of saffron

• 1 tablespoon ghee (or clarified butter)

• 1 piece of flatbread

• 1 chopped tomato

• 10 dried apricots

For garnish:

• Dried pomegranate seeds (to taste)

• Roasted almonds (to taste)

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How to Prepare Emirati Tachtah:

Start by thoroughly washing the lamb. Marinate it in a mixture of lemon juice and saffron water, then add the chopped potatoes. Let this mixture rest for about 2 hours.

Meanwhile, prepare the onion-spice base. In a deep pot, place the onions along with the dried limes, turmeric, nutmeg, salt, spices, and cardamom. Sauté over medium heat, stirring until the onions break down and absorb the flavors.

In a large pot, place a piece of moistened flatbread at the bottom. On top of it, layer the onion-spice mixture, followed by the marinated lamb and potatoes. Then add the tomato slices and dried apricots. Cover this with another layer of the onion-spice mix and pour in the marinade liquid. Add 2 tablespoons of ghee, distributing it evenly.

Seal the pot tightly with aluminum foil, cover it with a lid, and place it over high heat for 10 minutes. Then reduce to low heat and allow it to cook gently for 2 hours.

While the meat cooks, boil the parboiled rice with cardamom and black pepper. Take out one cup of rice and mix it with saffron infused in rosewater.

Once the meat is almost done, layer the remaining rice over it in the pot, and top it with the saffron-colored rice. Do not stir. Cover and cook for another 30 to 50 minutes until the flavors combine and the rice finishes cooking.

Finally, carefully flip the pot onto a serving tray or gently mix and serve in a large dish. Garnish with dried pomegranate seeds and roasted almonds.

Serve hot and enjoy the rich, festive flavors of this traditional Emirati dish with your family.