Ingredients
- Meat, cut into large cubes0.5 kilogram
Eggplant0.5 kilogram
Rice0.3 kilogram- Onion, red2 pieces
- Chickpeas, soaked100 grams
Black Pepper0.5 teaspoon
Cardamom0.5 teaspoon
Oil0
Steps
- 1
Soak the chickpeas in hot water for 6 hours, then boil for half an hour.
360 min - 2
Peel the eggplant, cut it into long slices, then fry in hot oil and drain.
30 minRequired Tools:
Frying Pan
Strainer - 3
Chop an onion and sauté in oil, soak the rice for a quarter of an hour.
15 minRequired Tools:Frying Pan🍳Bowl - 4
Boil the meat with a small onion, black pepper, and cardamom.
30 minRequired Tools:
Pot - 5
Mix the rice with the sautéed onion and boiled chickpeas.
10 min - 6
Place a layer of meat at the bottom of the pot, then a layer of eggplant, followed by a layer of the rice mixture over the eggplant and meat layers.
10 min - 7
Add 2 cups of meat broth to the pot, let it boil slightly, then reduce the heat and cover the pot.
10 min - 8
Leave the pot on the heat for half an hour until the ingredients are cooked, remove from heat and let it rest for 5 minutes, then invert onto a serving dish.
35 min
Nutrition Facts
Eggplantper 100gRiceper 100gBlack Pepperper 100gCardamomper 100gOilper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.