- This is a widespread Middle Eastern dish, simple to prepare, and it has various titles.
- This dish is rich in protein and carbohydrates.
- Chicken and rice with meat is the most popular meal during Ramadan’s Iftars and festive seasons.
- In Morocco it’s called Tajin rice, and it’s cooked with fresh tomatoes or tomato paste.
- In Saudi Arabia it’s called zorobian and served with lamb muttons.
- In Yemen it is called Zorobian Hadrami and served with boiled potatoes and eggs.
2 cups Abukass rice
3 boiled potatoes (as desired)
4 boiled egg (if desired)
3 grounded cloves garlic
3 large tablespoons vegetable oil
½ cup peeled almonds
¼ kilo minced meat
½ cup raisins
½ teaspoon saffron
½ teaspoon ground cinnamon
½ teaspoon cumin
½ teaspoon turmeric
½ teaspoon dried coriander
3 cardamom grains
1 teaspoon salt
3 cups water to cook the rice
- Wash and soak rice for 15 minutes, then drain well.
- Fry almonds and set aside.
- Chop onions and fry brown, then add garlic, boiled potatoes (as desired) to skillet and stir thoroughly. Then add ground beef and finally add raisins and spices as needed.
- Add water to the mixture and then add the rice and stir softly, cover and leave it until rice is cooked.
Put rice on a serving platter, pour saffron, and arrange chicken pieces. Decorate with nuts or toasted almonds and serve hot.