Ruz Jirbi
Serves 1
Directions
- 1Dice an onion, garlic cloves, two carrots, and spring onion. Chop some Swiss chard or spinach, and add them to a bowl.
- 2Add some chickpeas and a cup of peas.
- 3Add chopped chicken.
- 4Add a cup and a half of long grain basmati rice.
- 5Season with a hefty pinch of salt, a good sprinkle of black pepper, a teaspoon of cumin powder, coriander powder, a touch of turmeric, paprika, a giant tablespoon of harissa, and two tablespoons of tomato puree. Finish with a generous drizzle of olive oil.
- 6Mix everything very well, and let all the ingredients get coated with the spice.
- 7Add the mix to a regular pot with 4 cups of water, cover, and let it get to a simmer on the lowest heat possible.
- 8The rice and the chicken will slowly cook to perfection for about an hour.
- 9Place it on a serving plate, top it with the chicken pieces, and garnish with a few olives on the edges of the dish.
- 10Enjoy.
Ingredients
- 1 onion
- 2 garlic cloves
- 2 carrots
- some spring onion
- some swiss chard or spinach
- some chickpeas
- 1 cup peas
- some chopped chicken
- 1.5 cup long grain basmati rice
- hefty pinch salt
- sprinkle black pepper
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- touch turmeric
- touch paprika
- 1 tablespoon harissa
- 2 tablespoons tomato puree
- generous drizzle olive oil
- 4 cups water
- few olives
Tips
- For a spicier dish, use a giant tablespoon of harissa.
- If you have a steaming pot place the mixture on the steam covered for 45 minutes. If you are like me. Place it in a regular pot then add the 4 cups of water. Start the heat on low. Cover and let it cook for an hour.