Peppercorn

fish fillets, sliced • To marinate the fish: • lemon juice (about 240 ml) • minced garlic • Salt • To coat the fish: • all-purpose flour (about 120 grams) • cumin • mixed spices • black pepper • Salt • For the rice: •

chicken thighs (about 1 kg) • To cook the chicken: • onions • cinnamon stick • whole black peppercorns • whole cloves • bay leaf • basmati rice (about 400 grams) • chicken cooking broth (about 950 ml) • oil (60 ml) • onion • bouillon cube •

beef stew meat, cut into small cubes, for boiling • coarsely ground beef • basmati rice (about 200 grams) • Spices: black pepper, cinnamon, turmeric, allspice, ground cardamom, salt • vegetable oil • potato • large onion • large eggplants • Nuts for frying (almonds, cashews, pistachios) • Parsley for garnish • Aromatics for boiling the beef (cinnamon stick, whole cloves, whole cardamom pods, whole black peppercorns, dried black lime, bay leaf, ginger, onion)

finely ground beef (about 500 grams) • For the meat seasoning: • finely chopped parsley (about 15 grams) • plain breadcrumbs (about 15 grams) • small onion, finely chopped • garlic clove, crushed • black pepper • ground cinnamon • ground cumin • ground ginger • dried coriander • seven spice blend •

chicken thighs or whole chicken pieces • long-grain or regular rice, as preferred • eggplant • potatoes • tomatoes • onion • Vegetable oil for frying the vegetables • seven spice blend • ground black pepper, leveled • ground cinnamon, leveled • Whole spices for boiling the chicken: • cinnamon stick •