Saloona Dijaj Omani (Homestyle Omani Chicken, Potato, Eggplant & Black Lime Stew) – Authentic Oman Recipe
Comforting Omani family stew infused with the smoky citrus aroma of whole dried black lime.
- Country of Origin
- 🇴🇲 Oman (Middle East, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Chicken thigh pieces, Cubed potatoes, Zucchini, Pierced dried black lime (loomi), Omani bzar
Ingredients for Saloona Dijaj Omani (Homestyle Omani Chicken, Potato, Eggplant & Black Lime Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) chicken thigh pieces, prepped into bite-sized pieces
- 1.5 cups cubed potatoes, washed and trimmed
- 1 cup zucchini
- 1 medium onion and 3 cloves garlic, finely minced with pierced dried black lime (loomi)
- 1.5 tbsp traditional Oman seasoning (Omani bzar, turmeric, garlic, fresh cilantro)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and pierced dried black lime (loomi) for 3–4 minutes until fragrant.
- Stir in Omani bzar, turmeric, garlic, fresh cilantro and toast for 45 seconds to release the essential oils of Oman's kitchen.
- Add chicken thigh pieces and cubed potatoes, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in zucchini, adjust seasoning, and ladle steaming hot into deep bowls.