Photograph of the finished Hamin

Middle East · Nồi hầm qua đêm gạo chà là trứng

Hamin

12 hr Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.4 kg
  • Photograph of Basmati rice Basmati rice 480 g
  • Photograph of Kala Chana black chickpeas Kala Chana black chickpeas 400 g
  • Photograph of Dried dates Dried dates 280 g
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Baharat spice blend Baharat spice blend 40 g
  • Photograph of Turmeric powder Turmeric powder 20 g
  • Photograph of Potato Potato 800 g
  • Photograph of Onion Onion 2.4
  • Photograph of Cinnamon Cinnamon 4 bars

Method

  1. 1 Soak black chickpeas for 8 hours, then drain.
  2. 2 Tying rice in a cloth bag to allow it to swell into a separate mass is the method used by hamin Sephardi.
  3. 3 Arrange the potatoes to cover the bottom of the pot, then add the lamb, chickpeas, dates, and the bag of rice.
  4. 4 Place the whole eggs on top, then sprinkle with baharat, turmeric, and cinnamon.
  5. 5 Fill the pot with water and simmer at 100 degrees Celsius for 11 hours without opening the lid.
  6. 6 Eggs simmered for 11 hours have a brownish, rich yolk, which is what distinguishes hamin from regular stews.

With an appliance

  • Oven 12 hr

    Bake in a 100-degree oven for 11 hours in a tightly covered cast iron pot; do not open the oven during the process.

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