Oozy Palestinian Middle Eastern
Discover the irresistible charm of the "Oozy Palestinian Middle Eastern" dish—a masterpiece of layered flavors and textures that embodies the richness of Middle Eastern cuisine. This recipe combines fragrant basmati rice, tender shredded chicken, and a medley of spiced vegetables, all tucked inside buttery, golden phyllo dough for a show-stopping presentation. Toasted pine nuts add a nutty crunch, while warm spices like allspice, cinnamon, and cardamom infuse the dish with bold, aromatic notes. Perfect for special occasions or family gatherings, this baked creation is easy to slice and serve, making it both visually stunning and delightfully shareable. Garnished with fresh herbs, it's a feast for both the eyes and the palate, showcasing the vibrant essence of Palestinian culinary traditions.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 2.5 pounds Chicken (whole or bone-in pieces)
- 3 tablespoons Vegetable oil
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 2 medium Carrots, diced
- 1 cup Frozen peas
- 1 cup Pine nuts, toasted
- 1 teaspoon Ground allspice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 6 sheets Phyllo dough sheets, thawed
- 0.5 cup Melted butter or ghee
- 0.25 cup Cilantro or parsley, chopped (optional garnish)
Instructions
Rinse the rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
In a large pot, add the chicken and cover with water. Bring to a boil, skimming off any foam as it rises.
Add 1 teaspoon of salt, half the ground allspice, and half the ground cinnamon to the boiling water. Cover and cook over medium heat for 30 minutes, or until the chicken is fully cooked.
Remove the chicken from the broth and set it aside to cool slightly. Strain the broth and reserve 3 cups for cooking the rice.
In a large skillet or pot, heat the vegetable oil over medium heat. Sauté the chopped onion until softened and golden, about 5 minutes.
Add the minced garlic, diced carrots, peas, and remaining spices (allspice, cinnamon, cardamom, salt, and pepper). Cook, stirring, for another 2–3 minutes.
Add the drained rice to the skillet and stir to coat it with the spices and vegetables. Pour in 3 cups of the reserved chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes or until the rice is tender and the liquid is absorbed.
While the rice is cooking, shred the cooked chicken into bite-sized pieces.
Preheat the oven to 375°F (190°C). Grease a round baking dish or deep oven-safe skillet.
To assemble, layer 3–4 phyllo sheets in the prepared dish, brushing each sheet with melted butter and allowing the edges to hang over the sides of the dish.
Spread half the cooked rice mixture evenly in the dish. Layer the shredded chicken over the rice and sprinkle with toasted pine nuts. Top with the remaining rice mixture.
Fold the overhanging phyllo dough over the top of the rice, and layer the remaining sheets on top, brushing with butter between each sheet. Tuck the edges in to seal completely.
Bake in the preheated oven for 30–40 minutes, or until the phyllo is golden brown and crisp.
Let rest for 5–10 minutes, then carefully invert onto a serving platter. Garnish with chopped cilantro or parsley, if desired, and serve warm.
Nutrition Facts
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 875 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
