Ingredients
Eggplant1 kilogram
Tomato1 kilogram- Hot Green Pepper2 piece
Green Pepper2 piece
Squash4 piece
Potato0.5 kilogram
Lamb1 kilogram
Lamb Fat250 gram
Boiled Chickpeas2 tablespoon- Fava Beans, or Boiled Broad Beans2 tablespoon
- Walnuts1 tablespoon
- Almonds1 tablespoon
- Pistachios1 tablespoon
Onion1 piece
Celery0.5 cup
Parsley0.5 cup
Basmati Rice2 cup
Tomato Paste2 tablespoon
Water0.5 cup
Steps
- 1
Place the onion slices at the bottom of the pot and layer the fat slices on top.
5 minRequired Tools:
Pot - 2
Sprinkle with dried or fresh parsley, then layer the tomato slices.
5 min - 3
Sprinkle with ground nuts and layer the eggplant slices on top.
5 min - 4
Continue layering the vegetables until all the remaining vegetables are used, pressing them down slightly with your hand, then sprinkle the vegetable layers with half a cup of tomato paste, pouring it gradually.
5 min - 5
Spread the cooked rice over everything and press it down well.
5 min - 6
Sprinkle the layers with half a cup of water so that it distributes evenly over the rice.
5 min - 7
Cover the pot and place it on low heat for half an hour or until the onion aroma wafts out.
30 min - 8
Invert the pot onto a serving dish and serve with any greens or pickles.
5 min
Nutrition Facts
Eggplantper 100gTomatoper 100gGreen Pepperper 100gSquashper 100gPotatoper 100gLambper 100gLamb Fatper 100gBoiled Chickpeasper 100gOnionper 100gCeleryper 100gParsleyper 100gBasmati Riceper 100gTomato Pasteper 100gWaterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.