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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the chicken and reserve the broth. | 2. Fry the slices of eggplants until golden and set aside. | 3. Fry the nuts in the ghee and set aside. | 4. Soak and rinse the rice and place in a bowl. | 5. Add the spices and salt to the rice. | 6. In a pot place slices of tomatoes and eggplant at the bottom until covered. | 7. Put about 1 cup of the rice over the eggplant and tomatoes. | 8. Place a few pieces of chicken over the rice. | 9. Put another layer of eggplants & tomatoes over the chicken. | 10. Put about another cup of rice over the eggplants & tomatoes . | 11. Put the rest of the chicken over that. | 12. Put the rest of the rice over the chicken. | 13. Place the rest of the eggplants & tomatoes over the rice. | 14. Pour the chicken broth over the layers of rice, chicken and vegetables. | 15. Place an inverted plate over the final layer and push it down a little. | 16. Cook for about 3/4 - 1 hr on med to low heat. | 17. When done remove the dish and invert the pot over a very large dish and garnish with the fried nuts. | 18. To be served with a salad or yoghurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		skinless cut	-	-	-	-
eggplant	2		peeled sliced	-	-	-	-
tomato	1		sliced	40.2099	8.6898	1.9658	0.4468
rice	3	cups		2036.85	423.1875	41.847	17.76
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
nut	1	cup	raw	-	-	-	-
turmeric	1 1/2	1/2		14.04	3.0213	0.4356	0.1462
spice	1	tablespoon		15.78	4.3272	0.3654	0.5214
salt				-	-	-	-
ghee	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.