medium eggplants (about 1 pound/450 grams) • chicken thighs (or substitute with beef or lamb as desired, about 1 pound/450 grams) • medium potato • medium tomato • onion • garlic • chicken bouillon cubes • Mixed spices (such as allspice, cinnamon, black pepper, and cumin) to taste
chicken thighs • medium eggplants, cut into quarters • small head of cauliflower, cut into pieces • medium potatoes, cut in half • basmati rice (about 600 grams) • large onions, sliced into rings • Fried mixed nuts, for garnish • Salt • Spices • For boiling the chicken: aromatics
large eggplants • chicken thighs • basmati rice (about 400 grams) • large carrots or potatoes, optional, sliced into rounds • mixed spice (7-spice blend) • Salt, to taste • chicken broth (about 950 ml) • oil (about 475 ml), for frying the eggplant • water (about 950 ml), for boiling the chicken • sugar • salt • Aromatics for boiling the chicken: •
chicken thighs or a whole chicken, cut into pieces • potatoes, peeled and sliced into rounds • large head of crushed garlic • Juice of 2 lemons, or to taste • Spices for boiling the chicken: • Cardamom • Cinnamon • Nutmeg • Cloves • Whole allspice • Small piece of lemon • bay leaves •
chicken breast • chicken thighs • salt • white pepper • For the marinade: • shawarma spices • olive oil • small cup vinegar • tomato paste • yogurt • white pepper • salt •
chicken thighs, skinned and cut • long-grain rice • ground meat • medium onion • black pepper, or to taste • Salt • For boiling the chicken: • onion, quartered • lemon • bay leaves • cinnamon stick • Cardamom •