Ingredients

• 2 cups rice
• 500 grams of lamb or chicken, cut into pieces
• 1 large onion, chopped
• 2 tomatoes, sliced
• 1 large eggplant, sliced
• 2 carrots, sliced
• 4 cups broth (chicken or vegetable)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon allspice
• Olive oil for frying
• Fresh parsley for garnish

Instructions

1. In a large pot, heat some olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
2. Add the meat pieces (lamb or chicken) to the pot. Season with salt, pepper, and allspice. Cook until browned on all sides.
3. Add the sliced tomatoes, eggplant, and carrots to the pot. Stir well and let them cook for a few minutes to absorb the flavors.
4. Pour in the broth and bring to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for about 30 minutes, or until the meat is tender.
5. While the meat is cooking, rinse the rice under cold water until the water runs clear. This helps to remove excess starch.
6. Once the meat is ready, remove the pieces from the pot and set them aside. Strain the broth, keeping the vegetables in the pot.
7. Add the rinsed rice to the pot with the vegetables, then layer the cooked meat on top. Pour the strained broth over everything, ensuring the rice is covered.
8. Cover the pot, bring to a gentle simmer and cook for about 20-25 minutes, or until the rice is fully cooked and absorbs the broth.
9. Once cooked, remove the pot from heat and let it sit covered for an additional 10 minutes.
10. To serve, carefully flip the pot onto a large serving plate so that the meat and vegetables sit on top of the rice. Garnish with fresh parsley and enjoy!