Mains
ChefRana Atwi
Gulf-Style Meat Salona (Meat Stew)
Meat salona is a famous Gulf dish known across the Arab world for its rich flavor. A hearty stew of meat and vegetables served with cooked rice.
Meat salona, as it is called in the Arabian Gulf, is a tasty and easy recipe.
Ingredients
Start here, then move straight into the method.
- 1 kg bone-in meat pieces (neck, shoulder, or rib), or as desired
- 2 eggplants, peeled and cut into large cubes
- 2 carrots
- 2 potatoes, peeled and cubed
- 2 zucchinis, cubed
- Cauliflower, optional
- 1 large onion, finely chopped
- 2 garlic cloves, minced or crushed
- Peeled and chopped tomatoes
- Spices: turmeric, cardamom, cinnamon, black pepper, ginger, meat spice blend, mixed spices, salt
- Cinnamon sticks
- Bay leaves
- Tomato paste
- 2 cups rice
- 3 cups meat stock
- To make Dawood Basha the way Rana does, click: Dawood Basha with Rice
Method
Follow the cooking sequence without leaving the page.
- Place boiling water in a pot and add the meat pieces until they start to boil.
- Turn off the heat, drain and rinse the meat, then return it to the pot and set aside.
- Sauté the onion in a little corn oil until soft, then add the garlic.
- Add the meat pieces, spices, bay leaves and cinnamon sticks.
- Stir well, then add the tomatoes, tomato paste and enough water to cover. Simmer on low heat for 2 hours.Timers: 120 min
- Meanwhile, deep-fry the vegetables separately in plenty of oil (eggplant / potatoes / carrots / zucchini / cauliflower), frying each type separately. Drain on kitchen paper to absorb excess oil.
- After 2 hours, add salt. Reserve some of the cooking stock for the rice, strain it, and cook the rice with the stock. Begin adding the fried vegetables to the pot.Timers: 120 min
- Start by adding the potatoes, after 15 minutes add the carrots, then after another 15 minutes add the zucchini and eggplant.Timers: 15 min
- Let everything simmer together for about 30 minutes on low heat until all ingredients are tender.Timers: 30 min
- Rice: 2 cups rice, washed well and soaked in hot water with a pinch of salt for about 20 minutes.Timers: 20 min
- Place 3 cups of the strained cooking stock in a pot. When it comes back to a boil, add the drained rice and check the seasoning.
- Cook covered on high heat until the water evaporates, then reduce the heat and let the rice steam for 20–30 minutes until cooked and dry.Timers: 30 min
Recipe tags
MainsInternationalDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Dawood Basha with Rice
