Lugma, meaning “the bottom” in Arabic, refers to the caramelized crust that forms at the bottom of the pot. In Bahrain it is traditionally served at family gatherings, especially Friday lunches, symbolizing hospitality and the communal act of eating with one’s hands.

While the classic version uses chicken, potatoes, split peas and rice, some families substitute lamb, add cauliflower, or make a vegetarian version with chickpeas. The spice blend also varies; some add baharat or a touch of dried apricot for sweetness.

The pot is inverted onto a large serving tray, revealing the golden crust. Diners often eat directly from the platter with their hands, accompanied by spicy lemon pickle (acha lemon), fresh salad, or a dollop of plain yogurt.

Lugma is a celebratory dish for Friday family lunches, holidays such as Eid, and special gatherings where a hearty, shareable meal is desired. Its slow‑cooked nature makes it ideal for leisurely meals with guests.

Bahraini cuisine blends Persian, Indian, and Arabian flavors. Lugma showcases this mix with spices like cumin, coriander, black lime, and a hint of curry powder, while the use of rice and ghee reflects the region’s love for fragrant, comforting grain dishes.

Traditional ingredients include bone‑in chicken thighs, black lime (loomi), ghee, and long‑grain basmati rice. Substitutes can be boneless chicken, clarified butter alternatives, or long‑grain white rice, but the flavor profile changes slightly.

Lugma pairs beautifully with fresh cucumber‑tomato salad, spicy acha lemon pickle, and a side of plain labneh or yogurt. A light lentil soup (harira) also complements the richness of the dish.

The defining feature of Lugma is the caramelized “bottom” crust that forms from the ghee‑soaked vegetables and rice, delivering a crunchy, flavor‑intense layer that is rarely found in other regional rice dishes.

Common errors include over‑cooking the rice before layering, lifting the lid during the low‑heat steam stage, and using too much liquid which prevents the crust from forming. Follow the sealing step and keep the heat low for the final hour.

The cloth creates a steam‑tight seal while allowing a tiny amount of pressure release, preventing the pot from boiling over and ensuring the rice steams gently. It also traps aromatic vapors for a more fragrant final dish.

Yes, you can assemble the pot up to the sealing step, refrigerate it overnight, and finish cooking the next day. Store leftovers in an airtight container in the fridge for up to three days or freeze portions for up to a month.

The YouTube channel Middle Eats focuses on modern interpretations of Middle Eastern home cooking, featuring traditional recipes, cultural storytelling, and collaborations with chefs and authors from the region.

Middle Eats blends personal family heritage with detailed technique breakdowns, often highlighting lesser‑known ingredients like black lime and rose water, whereas many other channels stick to more widely known dishes without deep cultural context.