Stuffed Pigeon with Rice
Stuffed Pigeon with Rice
Description
Traditional Egyptian stuffed pigeon filled with aromatic rice, giblets, and warm spices, gently simmered in flavorful broth and finished with a creamy glaze before browning.
Ingredients
⇵
For Boiling:
For Brushing:
Instructions
Heat ghee with oil in a pot.
Add chopped onion and sauté well until softened.
Add seven spices, salt, black pepper, and nutmeg.
Add pigeon liver and gizzards and cook briefly.
Add rice and stir until it begins to absorb the flavors.
Remove the stuffing from heat and allow it to cool slightly.
Carefully separate the skin from the meat to create space for stuffing.
Fill the pigeon generously with the rice mixture.
Secure the legs tightly to prevent the filling from escaping during cooking.
In a large pot, add water along with tomato, onion, garlic, cardamom, bay leaves, and black pepper.
Place the stuffed pigeon into the broth and cook until fully done.
Mix cooking cream or milk with black pepper.
Brush the pigeon with the mixture.
Brown in hot oil and ghee until golden.
Let it rest briefly before serving.
Related Recipes
