Omani-Style Chicken Qabili Pulao

Rinse the basmati rice until water runs clear, then soak in cold water for 30 minutes. This is non-negotiable — proper soaking prevents mushy grains.

Place chicken legs in a heavy pot and cover with cold water by 2 inches. Bring to a boil, skimming foam constantly for the first 10 minutes.

Add whole spices, pierced loomi, and salt to the pot. Reduce heat and simmer 40 minutes until chicken is tender. Remove chicken and strain the stock — you'll need 6 cups total.

Heat 2 tablespoons olive oil in the same pot. Brown the chicken legs on all sides until golden and crispy, about 8 minutes total. Remove and set aside.

Add remaining oil to the pot and fry sliced onions until deep golden brown, about 12 minutes. Remove half and reserve for garnish. (The onions should be properly caramelized — this takes patience but makes the difference between good and great qabili.)

To the remaining onions, add minced garlic and cook 30 seconds. Stir in tomato paste, baharat, coriander, and cumin. Cook until fragrant, about 2 minutes.

Add the strained chicken stock and bring to a boil. Drain the soaked rice and add to the pot. Season with salt.

Bring to a rolling boil, then reduce heat to low, cover tightly, and cook 18 minutes. Do not lift the lid.

Meanwhile, drain the raisins. Heat 1 tablespoon oil in a small pan and toast the almonds until golden. Add drained raisins and reserved onions, tossing until raisins plump. Sprinkle with lime powder.

Let rice rest off heat for 10 minutes before fluffing with a fork. Nestle the chicken pieces into the rice, then top with the raisin-almond mixture and fresh cilantro.