SHORBET DJAJ W RIZ
SERVES 4
This Lebanese soup is a simple everyday dish. It can be made richer by using tomato paste, or lighter by using a tomato passata. The warm flavours of baharat are an instant burst of flavour. Baharat is a spice blend that is commonly used throughout many Middle Eastern countries and some parts of North Africa.
l 1.35kg chicken, quartered
l 6 cups water or chicken stock
l 2 tbsp salt
l 3 tbsp olive oil
l 1 brown onion, cut into 5mm cubes
l 2 celery stalks, cut into 5mm cubes
l ¼ cup tomato paste
l 1 tbsp baharat (see below)
l 1 cinnamon stick
l ½ cup basmati rice
l 40g parsley, roughly chopped, to garnish
BAHARAT
l 3 tbsp black peppercorns
l 3 tbsp cumin seeds
l 1½ tbsp coriander seeds
l 1 tbsp cloves
l 4 cardamom pods
l 1 tbsp dried mint
l 1 tsp ground nutmeg
l 1/8 tsp ground cinnamon
Place the chicken and water or stock in a large pot with the salt. Weigh down the chicken under a few small plates to keep it submerged and simmer gently over a medium heat until the chicken pieces are cooked through, about 7-10 minutes for the breasts and 15-18 minutes for the legs and thighs. The meat should separate from the end of the leg bone when cooked, a thermometer will read 74°C when inserted into the thickest part of the thigh or breast and the juices of the chicken will run clear.
When the chicken is cooked, remove from the pot and leave until cool enough to handle, then remove the chicken skin and discard. Using your hands, shred all the meat and discard the bones. Set the meat aside. Strain the broth and reserve.
For the baharat, place the peppercorns, cumin, coriander, cloves and cardamom in a small frying pan over a medium-high heat for 3-6 minutes, toasting slowly. Stir constantly, until the spices are toasty and fragrant. Make sure not to burn the spices. When toasted, leave to cool. Once cool, grind the spices in a spice grinder or spice mill, then stir in the mint, nutmeg and cinnamon. Store in an airtight container for up to 1 month.
Wipe out the pot then place over a medium heat and add the olive oil, onion and celery and saute for 2-4 minutes until the vegetables are tender, but not browned. Add the tomato paste, baharat and cinnamon, stir and cook for 1 minute. Add the reserved broth and rice, then stir and bring to a gentle simmer. Cook for 8-10 minutes until the rice is tender.
Add the reserved chicken and cook for 1 minute, just to warm the chicken. Season with salt and freshly ground black pepper and garnish with the chopped parsley. 2018 Zema Estate Sparkling Merlot, $34.99