Chicken and rice with peppers and tomatoes

Directions

1. In a pot, place the chicken breasts, an onion, salt, turmeric, and a few cups of water. ≈ 3 min
2. Cook until the chicken is cooked through. ⏱ ≈ 10 min
3. Next, remove the skin and reserve. ≈ 3 min
4. Peel the eggplants and cut them into slices. ≈ 8 min
5. Season the eggplant slices with salt, then place them in the refrigerator for 30 minutes to allow excess moisture to drain. ⏱ 30 min
6. Next, fry them in oil. ⏱ ≈ 8 min
7. Soak the rice for 30 minutes before cooking. ⏱ 30 min
8. Pour the rice into a pot with several cups of water and a pinch of salt, then place it on the stove until it comes to a boil and the rice is cooked through. ⏱ ≈ 10 min
9. Next, rinse the rice (it’s important to rinse the rice when the grains can be easily pressed together between your fingers: the surface should be soft, but the center should remain slightly firm). ≈ 2 min
10. Soak the sugar in hot water for a few minutes to soften it, then mix it with a small amount of oil paint. ⏱ ≈ 30 min
11. In a bowl, combine the eggs, yogurt, a pinch of saffron-infused water, and salt with the cooked and drained rice. ≈ 4 min
12. Pour start the process, pour a small amount of oil paint into the bottom of a pot and place it on the stove. ≈ 3 min
13. Pour the mixture into the pot and press it down firmly with the back of a spoon to ensure the ingredients are well compacted. ≈ 3 min
14. Add a layer of pomegranate seeds, grilled eggplant, and roasted chicken on top of this base. ⏱ ≈ 10 min
15. Next, cover with a layer of white rice, and repeat the process 2 to 3 times. ≈ 3 min
16. Finally, cover the final layer of rice with sprigs of parsley. ≈ 3 min
17. Increase the temperature to steam the rice, then pour a glass of chicken broth over the rice. ⏱ ≈ 18 min
18. Reduce the temperature and cover the pot. ⏱ ≈ 10 min
19. Let it cook for approximately 1 hour. ⏱ 1 hr
20. Once the rice is cooked, return it to a serving dish and serve. ≈ 2 min