Happy Eid Mubarak: Duqm seafood Majboos elevates Eid flavours

At Crowne Plaza Duqm, the rhythm of the Arabian Sea finds its way onto the plate, shaping a culinary narrative that celebrates both place and tradition.
This Eid, Senior Sous Chef Ali Kaafarani unveils the Duqm Coastal Seafood Majboos Tower — a striking festive creation that brings together the bounty of the sea with the warmth of Omani hospitality.
Inspired by Al Duqm’s pristine coastline, the dish layers succulent prawns, grilled hammour, spiced crab and calamari over saffron-infused basmati rice, delicately cooked with dried lime, cardamom, cinnamon and caramelised onions.
Light marinades of garlic, turmeric and coastal herbs enhance the seafood’s natural sweetness, while toasted almonds, golden raisins, fresh coriander and pomegranate seeds lend texture and vibrant colour.
“With this majboos, I wanted to capture the flavour of the sea while respecting traditional spices and cooking style”, says Chef Ali, reflecting a philosophy that honours heritage while embracing creativity. Generous, aromatic and deeply rooted in the flavours of Al Duqm, the dish stands as a fitting centrepiece for Eid celebrations.
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:
1.Prepare rice: Rinse basmati rice under cold water and soak for 20 minutes; drain.
2.Cook base: Heat oil or ghee in a large pot. Sauté onions until golden, then add garlic, tomatoes and tomato paste; cook until softened.
3.Add spices: Stir in baharat, turmeric, cumin, cardamom, cinnamon, cloves and dried limes; cook briefly to release aromas.
4.Cook rice: Pour in about 2 litres of seafood or fish stock, season with salt and pepper. Bring to a boil, add rice and cook until almost tender. Drizzle saffron water over rice, cover and steam on low heat for 10–15 minutes.
5.Cook seafood: Lightly season hammour, prawns, calamari and crab with salt, pepper and a touch of turmeric. Grill or sauté each until just cooked.
6.Assemble and garnish: Spread rice on a serving platter, arrange seafood on top. Sprinkle with toasted almonds, raisins, fresh coriander and serve with lemon wedges.
Chef Ali Kaafarani brings a refined blend of creativity, precision and passion to his role as Senior Sous Chef at Crowne Plaza Duqm. He has previously honed his craft as Chef de Partie at Crowne Plaza Beirut and the renowned Em Sherif Restaurant, gaining mastery in both traditional and contemporary cuisines. Known for his commitment to quality and innovation, Chef Ali seamlessly fuses authentic Middle Eastern flavours with modern culinary techniques.
His approach to cooking is rooted in respect for ingredients and culture, while his leadership in the kitchen continues to elevate the dining experience, making him a key force behind the hotel’s distinctive and memorable culinary offerings.