This rice with a delicious lemony vegetable sauce called hamud is much loved in Egypt. Use chicken giblets or a chicken carcass to make a rich stock. It is also acceptable to use bouillon cubes. Serve this to accompany chicken dishes.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Prepare plain rice according to one of the recipes on pages 337–339.
Step 2
Put all the vegetables in a pan with the stock. Bring to the boil and remove any scum. Add salt, pepper, garlic, and lemon juice. (Start with the lesser amount of lemon juice and add more later.) The sauce is meant to be very tart.
Step 3
Simmer gently, covered, for about 45 minutes, until the potato has practically disintegrated and the other vegetables are extremely soft, adding water if necessary. Add the mint and parsley towards the end. Serve, pouring the sauce over each portion of rice with a ladle.
Variation
Step 4
Put 6 chicken wings, or 1 or 2 breast halves, in with the vegetables. Remove skin and bones and cut up into small pieces before serving.
