This dish was made with the heaviest of hearts. It was made in search of comfort for the end of an era, to mark a new that would need the support of all Omanis more than ever. We lost our father, the nation’s father - HM Sultan Qaboos Sa’id Al Sa’id. After ruling for 50 years, transforming Oman into an incredible & peaceful country, spending all his years to serve and protect his people, he finally took his last breath on 10th January 2020.

I don’t think any other nation could ever have the same love for their leader, as we had for this amazing man. He wasn’t just a leader but he really was our father, our protector. He was truly an inspiration to every Omani, and because of that, we will always continue to demonstrate and portray his values throughout our lives.

While we spent the whole weekend mourning, crying over our loss and trying to stay strong for our new leader HM Sultan Haitham, we also spent time with our families. We came together stronger than ever. We all needed each other. Although this has been the hardest time for us Omanis it has also been the most magical time, to see how HM Sultan Qaboos raised such a loyal, loving strong nation.

So why am I posting this along with a recipe? Well in the sadness of this weekend and spending the last couple of days comforting my grandparents, food was the one thing to keep us going. Food brought us together around a table to share memories and photos of the late Sultan, the food brought us together to reflect, comfort and remember the past while focusing on the future. A few photos I came across of the Sultan showed him sitting on the floor with food, surrounded by Omanis he met on his travels, it was in that moment that I needed to cook and surround ourselves with a dish close to many Omani hearts. That dish was Qabooli.

Of course, in the spirit of Veganuary I felt that I shouldn’t use this as an excuse to break something I set my mind to, but instead adapted a traditional recipe I usually do with Lamb and made it Vegan. I hope you enjoy it and can spend time enjoying it with your family & friends.

Ingredients:

• 1 Cup of Split Peas

• 1/2 Cup of Mung Beans

• 1/3 Cup of Orange Lentils

• 3 Cups of Rice

• 1 TBSP Black Pepper

• 4 TBSP Baharat

• 3 Dried Limes (Pierced)

• 2 Cinnamon Sticks

• 1 TBSP Corriander Seeds

• Salt

• 100ml Pomegranate Molasses

• 1/2 Cup Barberries

• 1 Pomegranate

• Fresh Corriander (Chopped Finely)

• 3 Bay Leaves

• 2 Large Onions (Thin Slices)

• 1/2 Cup Golden Raisins

• 1 TBSP Garlic Paste

• 2 TBSP Rose Water mix with Saffron Strands

Method:

1. Soak your split peas & mung beans overnight to allow for less boiling time (however, don’t worry if you forget).

2. Place the split peas & mung beans in separate saucepans with enough water to cover them, add salt and leave to boil for a couple of hours till they are soft. You will have to check on the water levels to make sure they don’t dry out.

3. In the last 30 minutes of boiling add the lentils to the split peas.

4. To begin the rice, fry 1 of your onions for 10 minutes till they sweat and become transparent.

5. Then add the garlic, cinnamon, coriander seeds, 3 TBSP baharat, dried limes, bay leaves & black pepper and roughly 2 TSP of salt (but add to your tasting, I love salt!)

6. Stir well, making sure there is enough oil to stop the spices and onions burning.

7. Add the onion mix to a deep saucepan or rice cooker then add in your rice and stir through.

8. Take 3.5 cups of water from the split peas & mung beans and add to the rice and onions.

9. Add in the golden raisins and mix through thoroughly.

10. Place onto boil on low heat till the rice is soft and fluffy and the water has dried up (I did mine in a rice cooker and had to add more water so keep the stock water from peas/beans just in case!).

11. While the rice cooks heat the frying pan with oil and add the other onion.

12. Allow the onion to fry for around 5 minutes then add in the split peas and mung beans followed by the barberry, 1 TBSP baharat, pomegranate molasses, rose water mix & salt.

13. Fry for about 15 minutes then add in half of your fresh coriander and 1/4 cup of lentil/pea stock water.

14. Leave to fry till the water dries up and then remove from the heat.

15. Serve your rice on a large platter and then top with the lentil/pea/mung bean mixture, followed by the rest of your coriander and pomegranate seeds.