Riz a Djaj

Storing and Planning Ahead

Refrigerated for 3 days. Reheat covered with a splash of broth. The rice freezes for 2 months; toast fresh nuts.

How to Make Riz a Djaj

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1. Put the chicken in a large pot with the whole spices, onion, peppercorns, salt and water. Bring to a bare simmer and skim the grey foam off the top.

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2. Poach very gently 45 minutes, until the leg pulls away easily. Lift the chicken out and strain the broth, keeping 750 ml.

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3. Brown the lamb mince in the butter (or olive oil) over high heat for 8 minutes, until it is properly coloured rather than grey, then stir in the allspice, cinnamon and salt.

   Mark done Start 8 min timer

4. Add the rice and turn it in the buttery mince for 2 minutes until every grain is coated.

   Mark done Start 2 min timer

5. Pour in the 750 ml of hot broth, bring to the boil, then cover and cook on the lowest heat 15 minutes.

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6. Meanwhile pull the chicken meat off the bone in large pieces, discarding skin and bone. Toast the almonds and pine nuts in the 2 tbsp butter (or olive oil) until gold.

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7. Rest the rice off the heat, covered, for 8 minutes. Fork it through, pile it on a platter with the chicken over the top, and scatter with the hot nuts and parsley.

   Mark done Start 8 min timer

Related guides: Choosing rice · Ingredient substitutions.

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A Few Pointers

• Whole spices in the broth, not ground. Ground makes it cloudy.
• Brown the mince properly — grey mince gives a flat dish.
• Nuts at the table, so they stay crisp.

Serving Ideas

Plain yogurt · A cucumber and mint salad · Pickled turnips

Sides from the same cuisine on this site: Lebanese Garlic Potatoes, Lebanese Cabbage Salad.

Riz a Djaj Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.

Dairy-free when made with olive oil rather than butter.