Yemeni-style Zurbian

Ingredients for 6 servings:

• 400 g basmati rice
• 2 onions
• 2 cloves garlic
• some oil
• 4 potatoes
• 1 kg chicken drumstick(s)
• 2 carrots
• 2 tsp Baharat spice mix
• 1 tsp curry
• 1 tsp pepper
• 1 tsp salt
• some butter
• 40 g almond flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Yemeni recipe

Finely chop the onions and sauté them in a pan with a little oil along with the crushed garlic. Meanwhile, peel and dice the potatoes, and do the same with the carrots. Skin the chicken thighs and cut them into smaller pieces (about 3 pieces from each thigh). Add the chicken pieces to the onions in the pan and fry, turning occasionally. Add all the seasonings except the salt. Then add the potatoes and carrots and fry. Cover and simmer for about 30 minutes, until cooked through, stirring occasionally. Wash the rice and drain well in a sieve, then add about half of the uncooked rice to a large pot. Add the salt to the ingredients in the pan and mix in, then pour half of the contents of the pan over the rice. Add the remaining rice and spread the rest of the pan over the rice. Pour 750 ml of hot water into the pot and bring to a boil. Then simmer on low heat with the lid on for 30 minutes. Do not stir. Meanwhile, toast the flaked almonds in a little butter. Place a large plate or platter on top of the pot, hold it in place, and turn the pot upside down. Empty the contents of the pot onto the platter. Simply scatter the toasted almonds on top and serve. Enjoy.