Hamam Mahshi

Ingredients

Pigeons

4, cleaned and rinsed

Rice

1 cup, rinsed

Onion

1, finely chopped

Garlic

3 cloves, minced

Fresh parsley

1/2 cup, chopped

Fresh mint

1/4 cup, chopped

Cinnamon

1 teaspoon

Allspice

1 teaspoon

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Olive oil

2 tablespoons

Chicken broth

4 cups

Instructions

1. Begin by thoroughly cleaning and rinsing the pigeons under cold water. Pat them dry with paper towels.
2. In a large mixing bowl, combine the rinsed rice, chopped onion, minced garlic, parsley, mint, cinnamon, allspice, salt, and pepper. Mix well to ensure the spices are evenly distributed throughout the rice mixture.
3. Carefully stuff each pigeon with the rice mixture, making sure to leave some space for the rice to expand during cooking. Secure the openings with kitchen twine or toothpicks if necessary.
4. In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the stuffed pigeons and brown them on all sides, creating a nice golden crust.
5. Once browned, pour the chicken broth into the pot, ensuring the pigeons are covered. Bring to a gentle simmer, then cover the pot with a lid.
6. Allow the pigeons to simmer for 1.5 to 2 hours, or until they are cooked through and the rice is tender. You may need to check occasionally and add more broth or water if necessary.
7. Once cooked, carefully remove the pigeons from the pot and let them rest for a few minutes. Serve hot, garnished with additional parsley and mint, if desired.