The FLIPPED-OVER rice dish adored by ALL Palestinians

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point, while canola oil is budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious, and canned beans are often less expensive.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs can enhance flavor without added calories, while dried herbs are cost-effective.

Rinse rice under cold water until water runs clear.

Soak rice in water for 30 minutes, then drain.

Heat olive oil in a large pot over medium heat.

Sauté chopped onions until translucent, about 5 minutes.

Add garlic and spices; cook until fragrant, about 1 minute.

Add chicken pieces and brown on all sides, about 8-10 minutes.

Layer sliced eggplant and cauliflower over the chicken in the pot.

Add chopped tomatoes and drained chickpeas on top of the vegetables.

Pour soaked rice over the layers, then add water to cover by 1 inch.

Bring to a boil, then reduce heat to low and cover tightly.

Cook for 30-40 minutes until rice is tender and water is absorbed.

Remove from heat and let sit, covered, for 10 minutes.

Invert pot onto a large serving platter to serve.

Garnish with fresh herbs before serving.

Cooking Techniques

Spice Level: