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Kuwaiti cuisine is a vibrant tapestry woven from rich traditions, flavors, and cultural influences that reflect the unique history of the region. Renowned for its use of aromatic spices, fresh ingredients, and communal dining practices, Kuwaiti food plays an integral role in cultural celebrations and family gatherings. One of the standout dishes that epitomizes this culinary heritage is Gers Ogili, a hearty and flavorful meal that brings people together around the table, celebrating both the food and the bonds of family and friendship.

Kuwaiti Gers Ogili

Discover the rich flavors of Kuwait with this delicious Gers Ogili recipe! This hearty dish combines tender lamb, fragrant basmati rice, and a blend of aromatic spices like cumin, coriander, and cinnamon. Toss in creamy chickpeas, sweet raisins, and toasted almonds for added texture. Perfect for gatherings or a cozy family dinner, this dish is both comforting and celebratory. Don't forget to garnish with fresh coriander and lemon for a bright finish!
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Ingredients
  

2 cups basmati rice

4 cups water or chicken broth

1 lb lamb, cut into small pieces

1 large onion, finely chopped

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon turmeric

1/2 teaspoon black pepper

Salt to taste

3 tablespoons ghee or vegetable oil

1/2 cup raisins

1/2 cup slivered almonds (toasted)

1/2 cup chickpeas (cooked or canned)

Fresh coriander leaves for garnish

Lemon wedges for serving

Instructions
 

Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.

    Sauté the Aromatics: In a large pot, heat the ghee or vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

      Brown the Meat: Add the lamb pieces to the pot, cooking until browned on all sides. This should take around 8-10 minutes.

        Spice It Up: Stir in the ground cumin, coriander, cinnamon, allspice, turmeric, black pepper, and salt. Mix well to ensure the meat is evenly coated with the spices. Cook for another 2-3 minutes to release the flavors.

          Add Liquid: Pour in the water or chicken broth, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the lamb is tender.

            Cook the Rice: After the lamb is cooked, add the drained rice to the pot, making sure it is evenly distributed. Gently fold in the cooked chickpeas and raisins.

              Steam the Dish: Carefully add an additional 4 cups of water if needed (it should cover the rice). Increase the heat to medium, cover the pot, and let it cook for about 20 minutes, until the rice absorbs the liquid and is tender. Do not stir the rice during this time to prevent it from becoming mushy.

                Fluff and Serve: Once the rice is cooked, remove the pot from heat. Let it sit covered for about 10 minutes. Then, fluff the rice with a fork, gently mixing in the toasted almonds.

                  Garnish and Enjoy: Serve the Gers Ogili hot, garnished with fresh coriander leaves and lemon wedges on the side for an extra zing.

                    Prep Time: 30 minutes | Total Time: 2 hours | Servings: 6