6 thighs and 4 breasts of chicken
minced beef
2 onions
2.5 cups rice
sliced almonds
pine nutes
raisins
2-3 cardamoms
some saffron
salt
In a large pot, place the chicken pieces and cover with water, then add
cardamoms and boil until cooked.
Meanwhile, in a pan, fry the almonds and pine nuts separately until golden
brown, and the raisins until they start to swell up. Put aside.
When chicken is cooked, remove the chicken pieces and strain the broth. Add
saffron and salt to the broth and use to cook the rice.
While the rice is cooking, dice the onions, then fry in a pan. Add the minced
meat and fry until thoroughly cooked.
Once the rice is cooked, fry the boiled chicken pieces slightly.
Put the rice on a large platter, then mix the nuts and raisins with the minced
meat, and place on top of the rice. Put chicken pieces on sides of the platter
around the rice.
A good addition to this dish is a hot tomato sauce on the side, called Dakkoos:
1 can of tomato paste
2 - 3 garlic cloves
red pepper
water
salt
Mash garlic cloves, then fry in a pan. Add tomato paste, red pepper and salt to
taste, then gradually add water while continuing to mix, until consistency is
slightly thinner than Ketchup.
Serve in a sauce dish on the side.