Authentic Daqoos Sauce for All Rice Dishes

Place the bell pepper, red pepper, and tomatoes in a food processor. Pulse briefly until coarsely chopped, leaving small visible pieces and taking care not to purée the vegetables.

Heat the olive oil in a skillet over medium heat, then gently sauté the onion until softened and translucent without letting it brown.

Add the garlic to the onion and sauté over medium heat until fragrant, taking care not to let it brown or burn in the oil.

Add the red pepper paste and tomato paste to the skillet. Stir over medium heat until thoroughly combined with the onion and garlic base and slightly concentrated in flavor.

Add the paprika, ground coriander, and salt to the daqoos base. Stir over medium heat until the spices are evenly distributed and the mixture is uniform.

Add the chopped vegetables to the seasoned base and stir over low heat until evenly incorporated and the mixture is uniform in color and consistency.

. Allow 5.5 minutes.

Add the fresh cilantro and lemon juice to the lukewarm sauce, then gently fold them in until evenly distributed and the sauce has a uniform consistency.

Serve the daqoos sauce alongside kabsa, mandi, biryani, madfoon, or other rice dishes.