Zirbeyan Rice (Al-Roaz Al-Zirbeyan)

Servings: 8-10

Ingredients:

2 chickens

5 onions

1 cup yogurt

3 cups tomato juice

5 cups rice

1 cup corn oil

Salt

1 teaspoon turmeric

Ground Spices:

1/2 teaspoon cinnamon

1/2 teaspoon black pepper

1/2 teaspoon cardamom

2 hot peppers or green chili

Peppers, optional

Cooking Instructions:

Slice the onions in rings, fry and drain. Clean the chicken and cut into 4 quarters. Brown in the same oil as the onions. Finely chop the onions and place in a pan with the yogurt, tomato juice, spices (except turmeric) and salt. Mix well. Add the mixture to the chicken. Add the peppers, if desired, and simmer on low heat until the chicken is cooked through. Wash the rice and partially cook it in a small amount of water in a separate pan. Add salt and strain. Place 1/2 the rice in a pan. Add the turmeric. Mix well. Add the chicken and then the onion and spice mixture. Place the remaining rice on top with a spoonful of corn oil. Simmer on medium heat for half an hour, or until rice and chicken are cooked through. Serve hot.

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