Stuffed Pigeon with Rice (Traditional Method)

Ingredients

• •4 pigeons, cleaned and dressed (keep the giblets: gizzard, heart, liver)
• •1 1/2 cups Egyptian rice, washed and soaked for 10 minutes
• •1 whole onion (for the broth) + 1/4 small onion, pureed and squeezed (for the stuffing)
• 2 bay leaves
• •3 cardamom pods (for the broth) + 1/2 tsp ground cardamom (for the stuffing)
• •1 slice fresh ginger (optional, for the broth)
• •2 tbsp ghee (or rendered pigeon fat if available)
• •Salt to taste
• •1 tsp cumin
• •A pinch of ground cinnamon

Steps

1. 1Clean the pigeons inside and out under running water and pull out any remaining feathers. Pat dry, then rub salt and cumin into the cavity and the skin. Let marinate for 15 minutes.
2. 2In a deep pot, combine the pigeons with the whole onion, bay leaves, cardamom pods, ginger slice, salt, and giblets. Cover with boiling water 2 cm above the surface. Simmer over medium heat for 25-30 minutes until half-cooked, skimming any foam that rises. Carefully transfer the pigeons to a plate and reserve the broth for the stuffing and final cooking.
3. 3Chop the giblets (gizzard, heart, liver) very finely.
4. 4Make the stuffing: heat the ghee in a pot, add the squeezed onion, and stir for 2 minutes over low heat until softened. Add the chopped giblets and brown for 3-4 minutes. Add the drained rice and stir for 2 minutes so it coats with the fat.
5. 5Add the salt, cumin, ground cardamom, and pinch of cinnamon. Add only half the broth the rice would normally need (about 3/4 cup for 1 1/2 cups of rice) — the rest of the cooking happens inside the pigeon. Simmer for 5 minutes until half the liquid is absorbed and the rice is half-cooked. Turn off and let cool slightly.
6. 6Stuff each pigeon with the rice using a small spoon, but don't fill beyond one-third of the cavity — the rice will expand. Close the opening with a toothpick or kitchen twine to keep the filling in.
7. 7Arrange the stuffed pigeons in a wide pot. Pour the remaining broth over them so it covers about halfway up the pigeons (not the whole way). Place 1/2 tbsp ghee on each bird. Cover and simmer over low heat for 30-35 minutes until the rice inside is fully cooked.
8. 8In the last 10 minutes, transfer the pigeons to a baking dish, brush with a little ghee, and place in a 200°C oven until the skin browns into a crisp golden crust.
9. 9Test doneness by inserting a toothpick — if it slides in without resistance, both the pigeon and rice are done. Remove the toothpicks or twine before serving, and present with the remaining broth in a side bowl and toasted bran bread.

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