Vegetarian Mansaf
Elevate your culinary repertoire with this Vegetarian Mansaf, a modern twist on Jordan's national dish that retains all its comforting, aromatic allure. This recipe swaps the traditional lamb for a hearty medley of mushrooms, carrots, and zucchini, simmered in a luxurious, tangy sauce made from softened jameed (dry yogurt) and plain yogurt. Infused with warm spices like cumin, coriander, and turmeric, the dish is served over fluffy basmati rice layered on pita bread, creating a soft, flavor-soaked foundation. Topped with golden toasted almonds and fresh parsley, this plant-based mansaf brings Middle Eastern tradition to your table in a healthier, accessible way. Perfect for family dinners or festive gatherings, it’s a feast for the senses that’s ready in just under an hour and sure to impress vegetarians and meat lovers alike.
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Recipe Information
Ingredients
- 150 g Jameed (dry yogurt)
- 1000 ml Water
- 500 g Plain yogurt
- 2 tbsp Cornflour
- 3 tbsp Olive oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 200 g, sliced Button mushrooms
- 1 medium, diced Carrot
- 1 medium, diced Zucchini
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric
- 1 tsp Salt
- 0.5 tsp Black pepper
- 300 g Basmati rice
- 500 ml Vegetable broth
- 50 g, blanched and sliced Almonds
- 2 tbsp, chopped Parsley
- 2 large loaves Pita bread
Instructions
Soak the jameed in 1 liter of water for at least 24 hours prior to use to soften.
Once ready to cook, drain and blend the jameed with plain yogurt in a blender until smooth.
Add cornflour to the jameed-yogurt mixture and mix well to avoid clumping.
In a large pot, heat olive oil over medium heat. Sauté the onion and garlic for 2-3 minutes until fragrant.
Add sliced mushrooms, carrots, and zucchini to the pot and cook for another 5 minutes.
Stir in the ground cumin, coriander, turmeric, salt, and black pepper.
Pour in the yogurt mixture and bring to a gentle simmer over low heat, stirring occasionally.
In a separate pot, cook basmati rice in vegetable broth according to the package instructions.
While the rice is cooking, toast the sliced almonds in a dry skillet until golden brown, set aside.
Once the rice is cooked, layer the pita bread over the serving platter or plates.
Spoon the rice over the pita bread, spreading it evenly.
Ladle the yogurt and vegetable mixture over the rice.
Garnish with toasted almonds and chopped parsley before serving.
Nutrition Facts
Calories |
2631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 8077 mg | 351% | |
| Total Carbohydrate | 343.8 g | 125% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 134.4 g | ||
| Protein | 124.1 g | 248% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2579 mg | 198% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4482 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
