• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Subscribe
  • About Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • All Recipes
  • Subscribe
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Subscribe
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » International Vegetarian » Jordanian Rice Pilaf

    Jordanian Rice Pilaf Recipe | Vegetarian Mansaf

    Published: Jan 18, 2015 · Modified: Feb 28, 2020 by Pavani · 29 Comments

    814 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    Vegetarian version of Jordanian rice known as Mansaf. Layer of rice is topped with spiced vegetables, yogurt sauce and nuts. A hearty and delicious meal.

    White late with Jordanian Rice Pilaf with vegetables and yogurt sauce on top

    For Day 2 of this week's blogging marathon, I have a vegetarian version of Jordanian National dish, called Mansaf. Traditionally mansaf is made with lamb but this vegetarian version uses lots of hearty spiced vegetables.

    This recipe is from 'The New Middle Eastern Vegetarian' cookbook by Sally Butcher. I bookmarked almost all of the pilaf recipes from that cookbook. Some of the Middle Eastern Pilafs are quite elaborate with lots of flavors and textures.

    White plate with yellow rice, vegetables, sunflower seeds and parsley

    Jordanian Style Rice Pilaf:

    In Jordan, Mansaf is eaten at every important occasion. It is made with meat, either camel or lamb. The name of the dish comes from the phrases 'large tray' or 'large dish'.

    This vegetarian version of Mansaf has a layer of rice, topped with spicy vegetables and a creamy garlicky yogurt sauce. According to the author, the secret of Mansaf  is the inclusion of this yogurt sauce called jameed (or laban moutboukh). 

    Step by step photos showing the making of Jordanian Rice layer

    Rice Layer:

    Rice is cooked with butter and is flavored with ground cinnamon, salt and pepper. Ground turmeric adds a nice tinge of color to the dish.

    Step by step photos showing the making of vegetable layer

    Vegetable Layer:

    To make this dish hearty, it is loaded with tons of delicious vegetables that are again flavored with garlic and Middle eastern spices. Here are the veggies in this layer:

    • Eggplant
    • Mushrooms
    • Peppers
    • Tomatoes

    To add some protein to the dish, soy granules or tofu or beans like chickpeas can be added.

    Step by step photos showing the making of Jordanian Jameed, Laban Moutbouk

    Garlic Yogurt Sauce | Laban Moutbouk | Jameed

    Jameed is made with strained yogurt and is a sharp creamy sauce. It is served hot, so the yogurt needs to be stabilized. Traditionally egg white and cornstarch are added to the yogurt and cooked to avoid curdling.

    But my own version uses some chickpea flour (besan) and cornstarch to ensure yogurt doesn't cuddle while cooking. Using whole milk yogurt is key, otherwise the sauce will split when heated.

    Final Garnish for Jordanian Rice:

    Garnishing the final dish with nuts and fresh herbs or a green salad makes all the flavors pop in the mouth.

    Mansaf is served over flatbread like pita or khobez. The idea is to break off pieces of bread with your hands, pick some rice and sauce and eat it all in one big bite.

    Jordanian Rice Pilaf Recipe | Vegetarian Mansaf

    Vegetarian version of Jordanian rice known as Mansaf. Layer of rice is topped with spiced vegetables, yogurt sauce and nuts. A hearty and delicious meal.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 minutes mins
    Cook Time: 45 minutes mins
    Course: Main Course
    Cuisine: Jordan, middle eastern
    Servings: 4 Servings

    Ingredients

    For the Rice Layer:

    • 1½ cup Basmati Rice
    • 3 tbsp Ghee/ Clarified Butter
    • ½ tsp Turmeric
    • ½ tsp Ground Cinnamon
    • 2¼ cups Water
    • To taste Salt

    For the Vegetable Layer:

    • 1 Medium Eggplant, chopped
    • 2 tbsp Olive Oil
    • 1 Medium Onion, chopped
    • 1 Medium Red/ Orange Pepper, chopped
    • 1 cup Mushrooms, sliced
    • 3 Garlic cloves, finely minced
    • ½ tsp Ground Cumin
    • ½ tsp Ground Allspice
    • ¾ cup Tomato Puree
    • To taste Salt & Pepper

    For Garlic-yogurt Sauce (my version of laban moutboukh):

    • ½ cup Full fat Yogurt
    • 1 tsp Chickpea flour
    • ½ tsp Corn Starch
    • To taste Salt
    • 1 tsp Olive oil
    • 2 Garlic cloves, thinly sliced

    For Garnish:

    • ½ cup Sunflower seeds or Sesame Seeds
    • ½ cup Parsley, chopped
    Get Recipe Ingredients

    Instructions

    For the Rice Layer:

    • Rinse the rice and drain well.
    • Melt butter in a heavy bottom pan, add the drained rice and cook for 2 minutes, stirring frequently to avoid sticking to the pan.
    • Next add turmeric, cinnamon, water and salt. Bring the mixture to a boil, then lower the heat, cover and cook for 15~20 minutes or until the water is absorbed and rice is tender.
    • Take the pan off the heat and let it rest for 10 minutes.

    For the Vegetable Layer:

    • Salt eggplant and leave it in a colander for at least 15 minutes. Squeeze out the excess water, pat dry on a clean kitchen towel and keep ready.
    • Heat oil in a saute pan, add the onions, peppers, mushrooms, garlic and the eggplant. Cook the veggies for 4~5 minutes or until the onions are soft and the other veggies start to get tender. Lower the heat, cover the pan and cook till the veggies are tender.
    • Next add the tomato puree, spices, salt and pepper. Cook for 3~4 minutes.
    • Add ½~1cup water and bring the mixture to a simmer. Cook for 2~3 minutes. Turn off the heat and keep ready.

    For the Garlic~Yogurt Sauce:

    • Whisk chickpea flour, cornstarch and salt into yogurt. Make sure there are no lumps.
    • Heat 1tsp oil in a small saucepan, add the garlic and cook till it turns golden, make sure not to burn. Remove garlic into a small bowl.
    • Lower the heat and add the yogurt mixture. Keep whisking the yogurt to avoid curdling. Cook till the yogurt starts to bubble around the edges. Turn off the heat and add the reserved fried garlic.

    For the Garnish:

    • Dry roast the nuts till golden. Set aside.

    To Serve:

    • Pile the rice on the serving plate. Spoon the vegetables into the middle of the rice and cover with sauce. Sprinkle with the toasted nuts and serve with the chopped herbs. Serve the extra sauce on the side

    Notes

    • To add some protein to the dish, soy granules or tofu or beans like chickpeas can be added.
    • The vegetable layer can be made up to 2 days in advance. Layer it with rice and top with the yogurt sauce just before serving.
    Traditional Laban Mutboukh/ Jameed/ Garlic Yogurt Sauce Recipe:
    • Heat ½ tsp oil in a heavy bottomed saucepan and saute 6 cloves of finely chopped garlic. Remove the garlic into a small bowl. 
    • Turn the heat to low, add 1½ cups of yogurt to the pan.
    • Stir in 1 egg white, ½ tsp cornstarch and a pinch of salt, stirring continuously in the SAME direction. Don't stir the yogurt randomly, it will cause it to curdle. 
    • Bring the mixture to a boil, then lower the heat and simmer for a few minutes.
    • Take the pan off the heat and stir the garlic back in. Jordanian garlic-yogurt sauce is ready to serve.
     
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    Linking this to Valli’s BM# 109 and don’t forget to check out what my fellow marathoners have cooked up today.

    BM Logo
    Jordanian Rice Pilaf

    More International Vegetarian

    • Top view of a bowl with fried rice.
      Vegetarian Kimchi Fried Rice Recipe
    • Bowl with Sri Lankan kale mallung.
      Sri Lankan Kale Mallung Recipe
    • Top view of a bowl with eggplant pickle.
      Sri Lankan Eggplant Pickle
    • blue bowl with Sri Lankan dhal curry and a spoon.
      Sri Lankan Dhal Mallum Recipe
    814 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Eve

      September 19, 2016 at 5:31 am

      Thank you 🙂

      Reply
    2. Vaishali Sabnani

      February 25, 2020 at 6:38 pm

      5 stars
      The recipe sounds like a one delicious one pot meal , would love to give it a try . The veggies and the yogurt all sound very interesting .

      Reply
    3. Srivalli Jetti

      February 28, 2020 at 7:38 pm

      The new pictures look awesome Pavani. Btw just read that comment, wow some are really so sensitive. anyway kudos that you took it so nicely and I see you mended the recipe as well!

      Reply
    4. Natalie

      March 03, 2020 at 7:44 am

      5 stars
      I haven't made pilaf in ages. Thanks for reminding me of this incredible dish. This recipe sounds amazing. So delicious... I love the spices you used. My family will love this I'm sure. Can't wait to make.

      Reply
    5. Danielle

      March 03, 2020 at 8:22 am

      5 stars
      The rice pilaf recipe worth trying! Fantastic execution and the result is absolutely amazing. Can't wait to make a big bowl of it!

      Reply
    6. Melissa

      March 03, 2020 at 8:30 am

      5 stars
      We love this dish for all the hearty veggies in it- but the yogurt sauce is the real winner! YUM

      Reply
    7. Sushma Pinjala

      March 04, 2020 at 12:27 pm

      5 stars
      Looks so delicious Pavani

      Reply
    8. Rafeeda - The Big Sweet Tooth

      March 07, 2020 at 11:48 pm

      5 stars
      When I read mansaf, I thought, "Isn't it non-veg?" But I am totally in love with how you have converted this recipe into vegetarian with all those hearty vegetables... In love with your clicks, makes me drool!

      Reply
    9. NARMADHA

      April 16, 2020 at 3:38 am

      5 stars
      Flavorful rice topped with veggies, sauce and nuts looks so inviting and delicious. Learning a lot about different cuisines.

      Reply
    « Older Comments

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Easy Tamarind Rice | Chintapandu Pulihora
    • Carrot sooji halwa
      Easy to make Carrot Sooji Halwa Recipe
    • Copper plate with Vadai.
      Instant Vada Recipe | With Urad dal flour
    • bamboo plate with a stack of purnam boorelu
      Poornam Boorelu Recipe | Video

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 Foodie Pro on the Foodie Pro Theme

    814 shares