Fragrant spiced rice studded with toasted nuts, served alongside tender roasted chicken seasoned with Lebanese seven spice. This grand dish is the centerpiece of Lebanese family gatherings and Sunday lunches.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Season the chicken generously with seven spice, cinnamon, allspice, salt, pepper, and olive oil. Place on quartered onions in a roasting pan.
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2
Roast the chicken at 200C for one hour until the skin is deeply golden and crispy and the juices run clear when thigh is pierced.
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3
While chicken roasts, toast almonds and pine nuts separately in butter in a small skillet until golden brown. Set aside on a paper towel.
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4
Rinse rice thoroughly. Cook in chicken broth with cinnamon, salt, and a tablespoon of butter. Cover tightly and simmer 18 minutes until fluffy.
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5
Mound the spiced rice on a large serving platter. Carve or place the whole roasted chicken on top of the rice as a centerpiece.
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6
Scatter the toasted nuts generously over the rice and chicken. Garnish with fresh parsley and serve with yogurt and a simple salad.
Did You Know?
In Lebanese tradition, the guest of honor is always served the chicken breast, while the host traditionally takes the less desirable pieces as a sign of generosity.
Chef's Notes
Equipment Tips
- large roasting pan
- pot with lid
- small skillet
- serving platter
The Story Behind Riz a Dajaj
Riz a dajaj is the quintessential Lebanese Sunday lunch dish, a tradition that brings extended families together around the table. The combination of spiced rice with roasted chicken and toasted nuts reflects the Levantine culinary heritage of layered flavors and communal feasting. Every Lebanese family has their version, with variations in spice blends and nut choices reflecting regional and family traditions. The dish embodies Lebanese hospitality, always prepared in generous quantities because an unexpected guest must never go hungry.
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