Feast

MASHBUSS EL-EID BADDAWI

QATAR

Here is another recipe that I learned to make with Aisha al-Tamimi, my great friend and Qatari celebrity chef extraordinaire. I have tweaked her recipe by reducing the amount of tomato paste she uses in the chicken marinade. Aisha serves this dish for large family gatherings, normally for Friday lunch, or when she invites people over for formal occasions. It looks great on the table with its mixed garnish and colored eggs. I helped her present it in London during a series of cooking demonstrations she did at Books for Cooks for Qatar/UK, an initiative of the Qatari government where they partner with a different country every year to offer exchanges of cultural programs, exhibitions, and so on. Most of the audience that night was learning about and tasting Qatari food for the first time and they were all wowed by this elaborate and exquisite rice dish.

SERVES 4 TO 6 PEOPLE

FOR THE SEASONING MIXTURE

3 large tomatoes (1 pound 5 ounces/600 g total), peeled and processed in a food processor to a puree

2 medium red onions (10½ ounces/300 g total), very finely chopped

1 stalk celery, halved

½ inch (1 cm) fresh ginger, peeled and minced to a fine paste

1 small clove garlic, minced to a fine paste

¼ cup (60 ml) vegetable oil

1 green chili, halved lengthwise and seeded

3 black dried limes, pierced with a sharp knife here and there

½ medium green bell pepper, quartered

1 tablespoon ground turmeric

1½ teaspoons b’zar (Arabian Spice Mixture)

1½ teaspoons ground coriander

1½ teaspoons ground cumin

¾ teaspoon ground fennel

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

3 whole cloves

3 green cardamom pods

1 cinnamon stick

¼ teaspoon red pepper flakes

Sea salt

FOR THE CHICKEN AND RICE

1 whole chicken (3 pounds 5 ounces/1.5 kg), quartered

4 cups (1 liter) boiling water

A few sprigs flat-leaf parsley, most of the stems discarded, finely chopped

A few sprigs cilantro, most of the stems discarded, finely chopped

2 sprigs fresh dill, fronds only, finely chopped

2½ cups (500 g) basmati rice, rinsed under cold water, soaked for 30 minutes in water to cover by 1 inch (2.5 cm) with 1 tablespoon salt

FOR THE MARINADE

Pinch of saffron threads

2 tablespoons rose water

¼ cup (60 g) tomato paste

Juice of 1 lemon, or to taste

2 tablespoons extra-virgin olive oil

½ teaspoon Dijon mustard

½ teaspoon cayenne pepper

½ teaspoon ground turmeric

FOR THE GARNISH

½ cup (100 g) blanched almonds

Vegetable oil, for frying

2 medium onions (10½ ounces/300 g total), halved and cut into thin wedges

1 tablespoon unbleached all-purpose flour

2 medium carrots, coarsely grated

⅓ cup (50 g) golden raisins

¼ cup (50 g) yellow split peas, boiled for 20 minutes, until tender and drained

4 hard-boiled eggs, peeled

4 black dried limes, inside pulp only (seeds and peel discarded)

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground turmeric

¼ teaspoon b’zar (Arabian Spice Mixture)

⅛ teaspoon ground cardamom

⅛ teaspoon ground cinnamon

⅛ teaspoon ground fennel

1. To make the seasoning mixture: In a large bowl, mix the pureed tomatoes, onions, celery, ginger, garlic, oil, chili, black limes, bell pepper, the ground spices, whole spices, pepper flakes, and salt to taste. Aisha recommends mixing all the ingredients in one bowl so that you can add them all at once and won’t forget any.

2. To cook the chicken: Put the chicken in a large pot and add the boiling water. Bring to a boil over medium heat, skimming the froth from the surface. Add the seasoning mixture, cover the pan, and let bubble for 30 minutes.

3. Preheat the oven to 400°F (200°C).

4. Pull the cooked chicken pieces out of the pot with a slotted spoon and place on a baking sheet. Add the fresh herbs to the pot and bring back to a boil. Drain and rinse the rice and add to the boiling liquid in the pot. Cover and cook the rice for 10 minutes. Remove from the heat. Wrap the lid with a clean kitchen towel and replace over the rice.

5. To make the marinade: Put the saffron to steep in the rose water for 15 minutes in a medium bowl. Then add the tomato paste, lemon juice, olive oil, mustard, cayenne, and turmeric. Rub the mixture into the cooked chicken, coating it all over. Place the chicken pieces in the hot oven and roast for 15 minutes, or until crisp and golden.

6. To prepare the garnish: Spread the almonds on a baking sheet and toast them in the oven for 6 to 7 minutes, or until golden brown.

7. Pour 2 inches (5 cm) of oil into a deep skillet and heat over medium heat until hot (if you drop a piece of bread in the oil, the oil should immediately bubble around it). Toss the onions with the flour and deep-fry them until golden brown and crisp, about 10 minutes—watch them at the end so that they don’t burn. Drain in a sieve and shake off the excess oil to keep them crisp.

8. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add the grated carrots, raisins, cooked split peas, eggs, dried lime pulp, fried onions, almonds, and ground spices and mix well. Sauté for 5 minutes, until the carrots have softened and the mixture is well blended.

9. Transfer the rice to a large serving platter. Lay the chicken pieces over the rice and garnish with the fried onion and nut mixture. Serve immediately.