Ingredients
500 gms rice
2 tbsp olive oil
500 gms chicken
1 tsp all spice mix (Arabic 7 spice mix - combination of allspice, black pepper, cinnamon, ground cloves, cumin, ground coriander, and white pepper)
1 tsp salt
Black pepper, according to taste
800 gms chicken stock
1 large onion
2 large eggplants
Pine seeds and roasted almond
Chopped parsley for garnish
Method
For rice and vegetables:
1. Preheat the oven to 180°C/350°F, for the eggplant.
2. Rinse and drain the rice and set aside.
3. Dice the onion.
4. Slice the eggplant.
For eggplant roasting:
1. Arrange the eggplant pieces on a baking sheet.
2. Drizzle 1 tbsp of olive oil all over.
3. Sprinkle ¼ tsp of salt and some freshly ground black pepper.
4. Roast for about 20 at 180˚C/350˚F
5. Flip halfway through the cooking time.
For the chicken:
1. Heat the olive oil in a large frying pan over medium heat.
2. Sauté the onions for about 3 to 4 minutes, then add the chopped garlic for more 2 minutes.
3. Add the chicken, allspice, salt, and some pepper, stir all over and cook for 10 minutes on medium heat. You want the result to be a little on the dry side, but not too dry.
Combining them all together
1. In a separate pan, add the ghee, then the rice, and stir for a few minutes until it becomes translucent.
2. Add a pinch of salt, some freshly ground black pepper, and all spices and mix it with the rice for one more minute.
3. Add the eggplants and the chicken to the rice.
4. Slowly pour the chicken stock in.
5. Place the pot on the stovetop, turn the heat on high for 3 minutes to bring everything up to a simmering point although you'll probably only see the edges bubbling. When you see the bubbles at the edges, move on to the next step.
6. Put the lid on, turn the heat right down and cook for 30 minutes. After that time, if you think the rice isn't done, another 5 to 10 minutes should suffice.
7. Take the saucepan off the hot hob and leave the rice to rest for 10 minutes before unveiling.
8. Take a large plate or serving platter, place it over the pot. Holding the plate tightly against the saucepan, give it a gentle shake. Then slowly, ease the saucepan off the plate.
9. Top with the nuts, parsley, sliced fried eggplants. Serve it with fresh tomato sauce, and fresh yogurt on the side.
Recipe courtesy: Asma restaurant, Dubai
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