An aromatic upside-down dish featuring seasoned rice, tender meat, and a colorful array of vegetables, flipped to reveal its beautiful layers. This dish is best served fresh but can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
In a large pot, heat olive oil over medium heat. Add the sliced onions and sauté until golden brown.
Add the chicken pieces (or lamb) to the pot, along with salt, black pepper, ground cumin, and ground cinnamon. Brown the meat on all sides.
Stir in the carrots, eggplant, and cauliflower, and cook for about 5-7 minutes until slightly softened.
Pour in 4 cups of water and bring to a boil. Reduce heat and let it simmer for about 30 minutes, or until the meat is tender.
While the meat is cooking, rinse the basmati rice under cold water until the water runs clear. Drain well.
Once the meat is tender, remove it from the pot and set aside. Strain the broth, reserving it for later.
In the same pot, layer the cooked vegetables evenly at the bottom. Place the reserved meat on top of the vegetables.
Add the rinsed rice over the meat and vegetables. Pour enough of the reserved broth over the rice to cover it by about 1 inch. Bring to a boil.
Once boiling, reduce the heat to low, cover, and let it cook for about 30-40 minutes, or until the rice is fully cooked and the liquid is absorbed.
Remove from the heat and let it rest for another 10 minutes covered.
To serve, carefully invert the pot onto a large serving platter. Gently shake to release the rice and meat. Garnish with toasted almonds and fresh parsley.
This dish is best served fresh but can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
0 servings
1 plate
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.