Authentic Yemeni Zurbian Recipe With Potatoes And Meat, Chicken, Or Fish Recipe by Iqbalgubari
Cooking Instructions 1 1. Slice the large onion thinly and fry it in hot oil until golden brown. 2. Finely chop the garlic cloves (about 8 to 10). 3. If using lamb or veal, boil it with the authentic spices and salt until cooked, and keep the broth. 4. Slice the potatoes into medium-thick rounds. 5. Toast the spices on low heat until fragrant, then grind them finely. 6. Wash the rice well and soak it for at least one hour if using “Mother Rice” or Basmati. 2 7. Boil the rice in salted water until half-cooked, then drain. Final Zurbian Assembly: 8. In a large pot, start by placing a layer of the cooked meat or chicken. 9. Sprinkle Zurbian spices and salt over the meat, then add some fried onions. 10. Add a layer of fried potato slices, sprinkling a little spices and fried onions on top. 3 1. Add a layer of rice over the potatoes. 12. Sprinkle some spices and fried onions over the rice. 13. Repeat the layering (rice - spices and fried onions) until all ingredients are used. 14. Pour saffron-infused water over the layers until slightly covered. 15. Press down firmly on the layers with a spoon or the pot lid to compact them. 16. Cook on very low heat for 1 to 1¼ hours until the rice is fully cooked and flavors meld. 4 7. After cooking, light some charcoal and place it in a small bowl with a bit of oil. 18. Put the bowl with hot charcoal in the center of the rice pot and cover tightly. 19. Let it sit for 15 minutes to let the rice absorb the smoky flavor. 20. Carefully remove the lid and gently fluff the dish before serving. 5 Preparing Fish Zurbian: 1. Clean and cut the fish as desired. 2. Heat some oil in a pan over high heat. 3. Quickly fry the fish pieces until golden and crispy, then set aside. 4. Prepare the rice and half-cook it. 5. In a suitable pot, place half the rice layer, then a layer of fried potatoes. 6 6. Place the fried fish pieces over the potatoes and rice. 7. Add the remaining rice on top of the fish. 8. Sprinkle spices and saffron water, then follow the compaction and slow cooking steps until the rice is done and infused with fish flavor. Serving: Serve Zurbian hot with green salad or yogurt and enjoy an authentic and delicious meal. 1 1. Slice the large onion thinly and fry it in hot oil until golden brown. 2. Finely chop the garlic cloves (about 8 to 10). 3. If using lamb or veal, boil it with the authentic spices and salt until cooked, and keep the broth. 4. Slice the potatoes into medium-thick rounds. 5. Toast the spices on low heat until fragrant, then grind them finely. 6. Wash the rice well and soak it for at least one hour if using “Mother Rice” or Basmati. 1 1. Slice the large onion thinly and fry it in hot oil until golden brown. 2. Finely chop the garlic cloves (about 8 to 10). 3. If using lamb or veal, boil it with the authentic spices and salt until cooked, and keep the broth. 4. Slice the potatoes into medium-thick rounds. 5. Toast the spices on low heat until fragrant, then grind them finely. 6. Wash the rice well and soak it for at least one hour if using “Mother Rice” or Basmati. 2 7. Boil the rice in salted water until half-cooked, then drain. Final Zurbian Assembly: 8. In a large pot, start by placing a layer of the cooked meat or chicken. 9. Sprinkle Zurbian spices and salt over the meat, then add some fried onions. 10. Add a layer of fried potato slices, sprinkling a little spices and fried onions on top. 2 7. Boil the rice in salted water until half-cooked, then drain. Final Zurbian Assembly: 8. In a large pot, start by placing a layer of the cooked meat or chicken. 9. Sprinkle Zurbian spices and salt over the meat, then add some fried onions. 10. Add a layer of fried potato slices, sprinkling a little spices and fried onions on top. 3 1. Add a layer of rice over the potatoes. 12. Sprinkle some spices and fried onions over the rice. 13. Repeat the layering (rice - spices and fried onions) until all ingredients are used. 14. Pour saffron-infused water over the layers until slightly covered. 15. Press down firmly on the layers with a spoon or the pot lid to compact them. 16. Cook on very low heat for 1 to 1¼ hours until the rice is fully cooked and flavors meld. 3 1. Add a layer of rice over the potatoes. 12. Sprinkle some spices and fried onions over the rice. 13. Repeat the layering (rice - spices and fried onions) until all ingredients are used. 14. Pour saffron-infused water over the layers until slightly covered. 15. Press down firmly on the layers with a spoon or the pot lid to compact them. 16. Cook on very low heat for 1 to 1¼ hours until the rice is fully cooked and flavors meld. 4 7. After cooking, light some charcoal and place it in a small bowl with a bit of oil. 18. Put the bowl with hot charcoal in the center of the rice pot and cover tightly. 19. Let it sit for 15 minutes to let the rice absorb the smoky flavor. 20. Carefully remove the lid and gently fluff the dish before serving. 4 7. After cooking, light some charcoal and place it in a small bowl with a bit of oil. 18. Put the bowl with hot charcoal in the center of the rice pot and cover tightly. 19. Let it sit for 15 minutes to let the rice absorb the smoky flavor. 20. Carefully remove the lid and gently fluff the dish before serving. 5 Preparing Fish Zurbian: 1. Clean and cut the fish as desired. 2. Heat some oil in a pan over high heat. 3. Quickly fry the fish pieces until golden and crispy, then set aside. 4. Prepare the rice and half-cook it. 5. In a suitable pot, place half the rice layer, then a layer of fried potatoes. 5 Preparing Fish Zurbian: 1. Clean and cut the fish as desired. 2. Heat some oil in a pan over high heat. 3. Quickly fry the fish pieces until golden and crispy, then set aside. 4. Prepare the rice and half-cook it. 5. In a suitable pot, place half the rice layer, then a layer of fried potatoes. 6 6. Place the fried fish pieces over the potatoes and rice. 7. Add the remaining rice on top of the fish. 8. Sprinkle spices and saffron water, then follow the compaction and slow cooking steps until the rice is done and infused with fish flavor. Serving: Serve Zurbian hot with green salad or yogurt and enjoy an authentic and delicious meal. 6 6. Place the fried fish pieces over the potatoes and rice. 7. Add the remaining rice on top of the fish. 8. Sprinkle spices and saffron water, then follow the compaction and slow cooking steps until the rice is done and infused with fish flavor. Serving: Serve Zurbian hot with green salad or yogurt and enjoy an authentic and delicious meal. 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