📝 About This Recipe
A centerpiece of Lebanese hospitality, Rez bi Dajaj is a magnificent tapestry of flavors featuring aromatic spiced rice topped with succulent shredded chicken and a crown of golden toasted nuts. This beloved comfort dish relies on a deeply flavorful homemade broth infused with cinnamon, cloves, and bay leaves, creating an olfactory experience that defines Levantine home cooking. It is a harmonious balance of textures—tender meat, fluffy grains, and crunchy nuts—that makes every festive gathering feel truly special.
🥗 Ingredients
For the Chicken and Broth
- 1.5 kg Whole Chicken (cleaned and cut into 4 pieces)
- 8 cups Water
- 1 large Onion (peeled and halved)
- 1 piece Cinnamon Stick
- 3 pieces Bay Leaves
- 5 pieces Whole Cardamom Pods (slightly cracked)
- 1 tablespoon Salt (or to taste)
For the Spiced Rice
- 3 cups Basmati or Long-Grain Rice (soaked for 30 mins and drained)
- 300 grams Ground Beef or Lamb (finely minced)
- 2 tablespoons Ghee or Clarified Butter
- 1 tablespoon Lebanese Seven Spices (Baharat) (mixture of allspice, pepper, cinnamon, cloves, nutmeg, fenugreek, ginger)
- 1 teaspoon Ground Cinnamon
- 4.5 cups Reserved Chicken Broth (strained and hot)
For the Nut Garnish
- 1/2 cup Raw Almonds (blanched and halved)
- 1/4 cup Pine Nuts
- 2 tablespoons Vegetable Oil (for frying)
👨🍳 Instructions
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1
In a large pot, place the chicken pieces and cover with 8 cups of water. Bring to a boil over high heat, skimming off any foam that rises to the surface to ensure a clear broth.
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2
Once the water is clear, add the onion halves, cinnamon stick, bay leaves, cardamom pods, and salt. Reduce heat to low, cover, and simmer for 45-50 minutes until the chicken is tender and falling off the bone.
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3
While the chicken cooks, prepare the nuts. In a small skillet, heat 2 tablespoons of vegetable oil over medium heat. Fry the almonds until golden brown, then remove with a slotted spoon. In the same oil, fry the pine nuts for about 1 minute until golden (watch closely as they burn quickly). Drain both on paper towels.
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4
When the chicken is done, remove the pieces from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids. Measure out 4.5 cups of broth for the rice.
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5
Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized chunks and cover with a little broth to keep moist.
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6
In a large pot, melt the ghee over medium-high heat. Add the ground meat and cook, breaking it up with a wooden spoon, until browned and no longer pink.
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7
Stir in the Seven Spices and ground cinnamon into the meat, cooking for 1 minute until the spices become fragrant and toasted.
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8
Add the soaked and drained rice to the pot. Stir gently for 2 minutes to coat every grain of rice with the spiced fat and meat juices.
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9
Pour in the 4.5 cups of hot reserved chicken broth. Taste the liquid and add more salt if necessary. Bring to a vigorous boil.
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10
Once boiling, reduce the heat to the lowest setting, cover the pot tightly with a lid, and simmer for 15-18 minutes until the liquid is fully absorbed and the rice is tender.
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11
Turn off the heat and let the rice rest, covered, for 10 minutes. This allows the steam to finish the cooking process and results in fluffier grains.
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12
To assemble, fluff the rice with a fork and spread it onto a large serving platter. Layer the shredded chicken generously over the rice, and finally, sprinkle the toasted almonds and pine nuts over the top.
💡 Chef's Tips
Soak your rice for at least 30 minutes to ensure long, separate grains that don't stick together. Always use the homemade chicken broth for the rice instead of plain water; it is the secret to the dish's depth of flavor. When frying nuts, remove them from the oil just before they reach your desired color, as they will continue to darken from residual heat. If you don't have Lebanese Seven Spices, you can make a quick substitute using equal parts allspice and cinnamon with a pinch of nutmeg and cloves. To keep the shredded chicken moist while the rice cooks, keep it in a bowl with a ladle of warm broth and cover it with foil.
🍽️ Serving Suggestions
Serve with a side of thick, cold Lebanese yogurt (Labaneh) or a simple cucumber-yogurt salad (Khyar bi Laban). A fresh Lebanese Salata (diced tomatoes, cucumbers, and parsley with lemon and olive oil) provides a crisp contrast to the warm spices. Accompany with a bowl of warm, strained chicken broth on the side for guests to pour over their rice if they prefer it moister. Pair with a glass of chilled Arak or a light-bodied red wine like a Lebanese Bekaa Valley blend. For a complete feast, serve alongside roasted seasonal vegetables or stuffed grape leaves.