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