This is a traditional Middle Eastern dish that I read about and had to try. It works great for Friday night and even for leftovers. It does take a bit of work, but is easier than it sounds. I made it with chicken, but it can be made with meat or lamb and would be amazing.
Duration: 70 minutes
Cook time: 40 minutes
Prep time: 30 minutes
- 1 small onion, chopped
- 1 whole chicken, cut in 1/8ths
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon baharat (spice mix) or curry
- 1/2 teaspoon salt
- 1 small eggplant, sliced and salted
- 1 small head cauliflower, cut into florets
- 1 1/2 cups rice
- 3 cups chicken or vegetable broth
- 2 tablespoons pine nuts, toasted
- 2 tablespoons chopped cilantro
1. Fry the chopped onions until soft and add meat, salt and spices. Fry until meat is browned on both sides.
2. Meanwhile prepare deep pot and sprinkle with a few tablespoons rice.
3. Move chicken and onions into the pot.
4. In the pan, fry the eggplant and then the cauliflower. Put on top of the chicken.
5. Cover with rest of the rice, then pour broth on top and salt and pepper. (try to arrange some of the eggplant slices on the sides of the pot). Cover the pot and cook on low for about 40 minutes.
6. Allow to cool for about 10 minutes.
7. Place a large plate on top of the pot and turn it upside down. Remove pot and sprinkle with toasted pine nuts and cilantro.