1 medium chicken
250 g. (½ lb.) eggplant, cut into chunks
2 medium onions, chopped
2 medium carrots, sliced
½ tsp. black pepper
1/8 tsp. saffron (optional, to color rice)
sunflower oil for frying
500 g. (about 2 cups) uncooked rice
4 cups water
250 g. (about ½ lb.) cauliflower
2 garlic cloves, chopped
1 Tbs. salt
¼ tsp. cinnamon
Peel eggplant and cut into chunks. Detach the cauliflower florets. Slice the onion and carrots in fine circles. Finely chop the garlic. Wash the chicken and cut into 4 pieces. Soak the rice for 20 minutes in 4 cups of boiled, warm water (but off heat). Drain and reserve the water. Add saffron to drained rice (for color).
Put oil in a large skillet over high heat. Deep fry the eggplant and the cauliflower florets until lightly browned. Set aside.
In another large pan deep fry the onion and garlic in oil. Add sliced carrots after 2 minutes. Add the chicken to the pan and saute until lightly browned. Add 4 cups of water to the pan, and rice. Make sure the rice covers the ingredients in the pan and simmer until the chicken is 80% cooked. Then add the fried eggplant and cauliflower. Add salt and pepper. Raise heat until boiling, then reduce and simmer for 20 minutes or until rice is cooked and water absorbed. Avoid stirring rice. After the dish is ready, flip the pan over on a (very large!) dish and serve with a salad.