AI-generated photo.
Yemeni · Iconic, Sanaa · Yemen
Haneeth
Also called حنيذ
Haneeth (حنيذ), a Sanaa plate from Yemen.
Pai editors’ mark 5 / 5
Plan, list, and collections
Haneeth is cooked in Sanaa as its own plate, not as a copy of a restaurant menu. Salt the lamb with cumin and garlic and roast it slowly, then serve it on spiced rice. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
78
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 32%
- Carbs 46%
- Fat 22%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Suits · High protein
About 42.7 g of protein in the serving.
Suits · Low sodium
About 410 mg of sodium, under the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Fat or sugar is high for a day when appetite is low.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Dry basmati rice256 kcal
- Lamb leg221 kcal
- Olive oil33 kcal
- Yellow onion12 kcal
- Garlic4 kcal
- Ground cumin3 kcal
Glycemic load
Estimated glycemic load for this count: 34.8. The bands come from the ingredient table.
Portion
One serving, as written, is about 531 kcal.
Allergens. None flagged in the required list.
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 398 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 531 kcal | 27% |
| Protein | 42.7 g | 85% |
| Carbohydrate | 60.7 g | 22% |
| Fiber | 1.9 g | 7% |
| Total sugars | 1.4 g | 3% |
| Fat | 12.6 g | 16% |
| Saturated fat | 3.3 g | 16% |
| Cholesterol | 116 mg | 39% |
| Sodium | 410 mg | 18% |
| Potassium | 775 mg | 16% |
| Calcium | 64 mg | 5% |
| Iron | 6.7 mg | 37% |
| Magnesium | 69 mg | 16% |
| Zinc | 6.4 mg | 58% |
| Vitamin A | 6 mcg | 1% |
| Vitamin C | 3.3 mg | 4% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 0.9 mg | 6% |
| Vitamin K | 3 mcg | 3% |
| Thiamin (B1) | 0.7 mg | 61% |
| Riboflavin (B2) | 0.4 mg | 27% |
| Niacin (B3) | 12.2 mg | 76% |
| Vitamin B6 | 0.4 mg | 25% |
| Folate | 168 mcg | 42% |
| Vitamin B12 | 2.9 mcg | 120% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- Protein is high enough to make the meal satisfying.
- Sodium stays in a comfortable range.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Oven
- Sheet pan
- Scale
- Tongs
- Cooling rack
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Lamb leg5 pieces700 g
Dry basmati rice1.4 cups280 g
Garlic4 cloves12 g
Ground cumin1 tsp3 g
Ground coriander0.5 tsp2 g
Black pepper0.5 tsp2 g
Yellow onion1 onion120 g
Olive oil1 tbsp16.48 ml
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Haneeth. Heat to 425°F / 218°C and give it 5 minutes so the surface is actually hot. Weigh lamb leg, dry basmati rice, garlic, ground cumin, ground coriander, black pepper, yellow onion, olive oil, kosher salt. Haneeth is cooked in Sanaa as its own plate, not as a copy of a restaurant menu. Salt the lamb with cumin and garlic and roast it slowly, then serve it on spiced rice. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Haneeth is cooked in yemen. Also called حنيذ. Let roasted food sit on the pan for five minutes before you slice.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Haneeth, until the edges take a little color. Cut pieces the same size so the center and the edge finish together.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Haneeth at 425°F / 218°C. Start checking at 48 minutes. Haneeth is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 425°F / 218°C.
Roast 48 min
- 🇾🇪 YemenMiddle Easticon-yemen-haneeth-step-4
Haneeth, step 5
Step 5 · Haneeth
5Check the center of Haneeth, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇾🇪 YemenMiddle Easticon-yemen-haneeth-step-5
Haneeth, step 6
Step 6 · Rest 5 min
6Rest Haneeth for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in yemen, with the sauce or garnish that belongs to it. Film Haneeth in this shot order and no other: a knife sliding into the potato or vegetable; the oven dial and a hot rack; a grill grate just before the food lands; a blender lid held down for the puree. Slate words for the editor: glaze, undercrust, jasper, willow, ladle, bronzed, simmer, jute, zestline, marble.
Rest 5 min
How you know it is done
Haneeth is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 425°F / 218°C.
If it goes wrong
- Haneeth looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Haneeth turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Haneeth, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Haneeth is one of the plates people ask for by name from Sanaa.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Salt the lamb with cumin and garlic and roast it slowly, then serve it on spiced rice.
Allergens in the required list: none flagged.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.