• ¼ cup of olive oil
  • 1 ½ pounds of lean lamb or chicken, cut into chunks
  • 2 large onions, halved and sliced thinly
  • 1 small, unpeeled eggplant, cut into ½ inch slices, fried in 6 teaspoons of olive oil until browned,
  • and then drained on paper towels (can substitute with uncooked carrots)
  • 1 small cauliflower, cut in half lengthwise and then cut into ½ inch slices, fried in 6 teaspoons of
  • olive oil until browned, and drained on paper towels
  • 3 cups beef broth
  • 1 ½ cups rice
  • ¼ cup pine nuts
  • 2 tablespoons of butter
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground allspice
  • Salt and pepper

Cooking instructions:

In a heavy saucepan, heat all but a few teaspoons of the oil. Add the onions and sauté until soft and browned. Add the meat and cook, stirring, until evenly browned. Add the spices and broth and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour until the meat is tender. 

Prepare the fried eggplant and cauliflower and set aside on paper towels. 

Coat the bottom of a large cooking pot with the remaining olive oil. Arrange the meat in an even layer in the pot, cover with the eggplant, spread the (uncooked) rice over the eggplant, press down evenly and then spread the cauliflower over the rice and add an extra layer of rice (extra rice is optional). Push down the mixture. Pour the broth from the cooked meat over everything. Make sure the mixture is covered by liquid, if not, then add water to the pot. 

Cover the pot and simmer about 40 minutes, until rice is tender. Meanwhile, sauté the pine nuts until lightly browned. 

When the meat and rice are done cooking, invert the pot carefully over a serving platter and pour out the ingredients. Top the meat with the pine nuts. Serve with yogurt, or yogurt blended with 1 teaspoon of lemon juice and a mashed garlic clove. 

This recipe is proposed by:

see also: