-
1
1.
-
2
Prepare a peeled eggplant: slice in 1/4 inch pieces lengthwise down the eggplant.
-
3
Sprinkle both sides with salt and let sit for 5 minutes.
-
4
Then firmly press each piece between paper towels or clean towels.
-
5
2.
-
6
While eggplant is sweating in salt, heat a medium pan with 1/4 inch of vegetable oil in the bottom of the pan.
-
7
After drying the eggplant in towels, fry each piece in the oil till golden brown.
-
8
Place cooked pieces on a paper-towel-lined plate.
-
9
3.
-
10
Combine all dry spices except salt.
-
11
4.
-
12
Depending on your white rice, you may or may not want to soak it.
-
13
Mine is best left soaking in water while I am doing all this.
-
14
I drain the water off before adding it later in the recipe.
-
15
Meanwhile, place 2 tablespoons oil (give or take) in the bottom of a large stockpot over medium high heat.
-
16
Wash and pat dry the fryer chicken.
-
17
Add the chicken and sliced onions to the hot stockpot.
-
18
Sprinkle about half of the mixed spices over the chicken.
-
19
Fry for about 4 minutes on each side.
-
20
Scrape the bottom of the pan and keep the chicken from sticking.
-
21
Then, add boiling water, about 4-6 cups (depending on your stockpotyou want the water to completely cover the chicken).
-
22
Reduce heat to medium low, to simmer.
-
23
I usually cook the chicken for about 25 minutes here.
-
24
5.
-
25
When the eggplant is done, I drain the oil and fry the tomato whole over medium high heat, turning a few times till the skin bursts and the tomato is soft.
-
26
Move to a cutting board and chop or slice.
-
27
6.
-
28
Drain the chicken broth water into another pan and keep it boiling till needed in the next step.
-
29
Add a tablespoon of salt to the water.
-
30
7.
-
31
Loosen the chicken from the bottom of the chicken pot.
-
32
Scatter the tomatoes over the chicken.
-
33
Then, cover the chicken with a layer of fried eggplant.
-
34
Now, sprinkle more spices and garlic over the eggplant.
-
35
Next place rice on top of this.
-
36
Add more salt here.
-
37
Now, place a metal pot cover over the rice.
-
38
The top needs to be smaller than the stockpot so it can lay directly on the rice.
-
39
You could use an oven-safe plate here, too.
-
40
Pour some of the reserved broth over this now.
-
41
The chicken broth/water should just come to the top of the rice, just covering the edges of the pot top or plate.
-
42
Simmer on low to medium heat for about 20-25 minutes.
-
43
Add more chicken broth as needed.
-
44
Check rice for desired tenderness.
-
45
8.
-
46
Remove the pot cover or plate from the rice.
-
47
Place a large round serving plate over the stockpot.
-
48
Flip the stockpot and serving plate over together and let rest for a few minutes.
-
49
Serve with warm pita bread!
-
50
Some people also serve this with plain yogurt to top.
-
51
Sahtain!
