Duqm Seafood Majboos Elevates Eid Flavors: How This Culinary Delight Can Boost Your Business Appeal in Oman
Crowne Plaza Duqm Celebrates Eid with a Culinary Masterpiece
At the Crowne Plaza Duqm, the essence of the Arabian Sea inspires a unique culinary experience that honors local traditions. This Eid, Senior Sous Chef Ali Kaafarani introduces the Duqm Coastal Seafood Majboos Tower, a festive dish that beautifully combines the richness of the ocean with the warmth of Omani hospitality.
This exquisite creation reflects the pristine coastline of Al Duqm, layering fresh prawns, grilled hammour, spiced crab, and calamari over saffron-infused basmati rice. The rice is delicately prepared with dried lime, cardamom, cinnamon, and caramelized onions, enhancing the dish’s depth of flavor.
To elevate the seafood’s natural sweetness, Chef Ali utilizes light marinades of garlic, turmeric, and coastal herbs. The addition of toasted almonds, golden raisins, fresh coriander, and pomegranate seeds introduces both vibrant color and texture.
“Through this majboos, I aimed to capture the flavors of the sea while honoring traditional spices and cooking methods,” remarks Chef Ali. This philosophy embraces both heritage and creativity, making the dish a celebratory centerpiece for Eid gatherings.
Ingredients (Yields 12 portions):
- 1 kg basmati rice
- 400 g hammour fillet
- 400 g king prawns
- 300 g calamari rings
- 300 g crab pieces
- 3 tbsp oil or ghee
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 2 tomatoes, chopped
- 2 tbsp tomato paste
- Spices:
- 1 tbsp baharat
- 1 tsp turmeric
- 1 tsp cumin
- 3 cardamom pods
- 1 cinnamon stick
- 3 cloves
- 2 dried limes
- Salt and black pepper
- Saffron:
- ½ tsp threads soaked in 3 tbsp warm water
- Garnish:
- ½ cup toasted almonds
- ½ cup golden raisins
- Fresh coriander
- Lemon wedges
Method of Preparation:
- Prepare Rice: Rinse basmati rice in cold water and soak for 20 minutes; drain.
- Cook Base: In a large pot, heat oil or ghee. Sauté onions until golden, then add garlic, tomatoes, and tomato paste; cook until soft.
- Add Spices: Stir in baharat, turmeric, cumin, cardamom, cinnamon, cloves, and dried limes; cook briefly to release aromas.
- Cook Rice: Add approximately 2 liters of seafood or fish stock, seasoning with salt and pepper. Bring to a boil, stir in rice, and cook until nearly tender. Drizzle saffron water over the rice, then cover and steam on low heat for 10–15 minutes.
- Cook Seafood: Lightly season hammour, prawns, calamari, and crab with salt, pepper, and a hint of turmeric. Grill or sauté until just cooked.
- Assemble and Garnish: Spread the rice on a serving platter and arrange the seafood on top. Finish with a sprinkle of toasted almonds, raisins, and fresh coriander, serving alongside lemon wedges.
Chef Ali Kaafarani, a distinguished culinary artist at Crowne Plaza Duqm, brings a refined blend of creativity and passion to his work. With previous experience at Crowne Plaza Beirut and the renowned Em Sherif Restaurant, he has mastered both traditional and contemporary cuisines. Known for his commitment to quality and innovation, Chef Ali artfully combines authentic Middle Eastern flavors with modern techniques, ensuring that every dining experience at the hotel is distinctive and memorable.
Special Analysis by Omanet | Navigate Oman’s Market
The unveiling of the Duqm Coastal Seafood Majboos Tower at Crowne Plaza Duqm represents a unique blend of traditional Omani cuisine and modern culinary innovation, offering businesses an opportunity to leverage cultural heritage in gastronomy. Smart investors and entrepreneurs should consider tapping into the growing culinary tourism market, which is increasingly seeking authentic and memorable dining experiences that celebrate local flavors. However, there is a risk of over-commercialization, which could dilute the authenticity that draws visitors in the first place.
