Fragrant Palestinian dish layering spiced rice, cauliflower, vegetables, and chicken, cooked and inverted for serving.
# What You'll Need:
→ Chicken
01 - 2.65 pounds bone-in chicken pieces (legs, thighs, or cut-up whole chicken)
02 - 1 teaspoon salt
03 - 1 teaspoon ground black pepper
04 - 1 tablespoon olive oil
→ Rice
05 - 2 cups basmati rice
06 - 1 tablespoon salt
07 - Water for soaking
→ Vegetables
08 - 1 large head cauliflower, cut into florets
09 - 2 medium potatoes, peeled and sliced 0.4 inch thick
10 - 1 large onion, sliced
11 - Vegetable oil for frying
→ Spices
12 - 2 teaspoons ground cumin
13 - 2 teaspoons ground coriander
14 - 1 ½ teaspoons ground cinnamon
15 - 1 teaspoon ground turmeric
16 - ½ teaspoon ground allspice
17 - ½ teaspoon ground cardamom
18 - 4 bay leaves
→ Broth
19 - 5 cups chicken stock or water
→ Garnish
20 - ¼ cup toasted pine nuts or slivered almonds (optional)
21 - ¼ cup chopped fresh parsley (optional)
# Directions:
01 - Rinse the basmati rice thoroughly, then soak in cold water mixed with 1 tablespoon salt for 30 minutes. Drain and set aside.
02 - Heat olive oil in a large pot over medium-high heat. Season chicken pieces with salt and pepper. Brown the chicken on all sides for approximately 6 minutes, then remove and set aside.
03 - In the same pot, add sliced onion and cook until translucent. Incorporate cumin, coriander, cinnamon, turmeric, allspice, cardamom, and bay leaves; stir for 1 minute to release aromas.
04 - Return the browned chicken to the pot, add chicken stock or water, bring to a boil, reduce heat, and simmer gently for 20 minutes. Remove the chicken and reserve the broth.
05 - Heat vegetable oil in a deep pan. Fry cauliflower florets and potato slices in batches until golden brown. Drain on paper towels to remove excess oil.
06 - Line the bottom of a large heavy-bottomed pot (minimum 5 quarts) with the fried potato slices. Layer browned chicken pieces on top, then fried cauliflower, followed by the soaked and drained rice. Press down gently to compact.
07 - Pour enough reserved broth over the rice to cover by about half an inch (approximately 4 to 5 cups). Place the pot over medium heat until liquid bubbles at the edges, reduce to low, cover tightly, and cook undisturbed for 35 to 40 minutes.
08 - Turn off the heat and let rest for 10 to 15 minutes. Remove the lid, cover the pot with a large serving platter, and carefully invert to unmold the layers. Gently lift off the pot.
09 - Sprinkle toasted pine nuts or slivered almonds and chopped fresh parsley over the top. Serve hot, optionally accompanied by yogurt or a fresh salad.
