Dry Molokhia with Fluffy Rice

Ingredients

• 150 or 200 g dried molokhia
• 1/4 tsp bicarbonate of soda
• Chicken breast or a whole chicken, or as desired
• Chicken boiling aromatics: cardamom pods / onion / cinnamon sticks / bay leaves
• 1 large head of garlic
• 1 large onion
• 1/4 cup vegetable oil
• 1 tablespoon hot pepper paste or a few hot peppers - optional
• Pinch of cinnamon
• Pinch of black pepper
• 3 teaspoons dried coriander
• 1 tsp salt, or to taste
• 1 bunch fresh coriander
• Juice of 1 lemon
• Rice with vermicelli:
• 1/2 cup vermicelli
• 1 1/2 cups basmati rice, or as desired
• 3 cups hot water
• Soak the rice in warm water for 30 minutes in advance. Wash it and drain it.
• In a pot over the heat, stir the vermicelli in the vegetable oil until golden brown.

Method

1. Soak the dried molokhia in boiling water for about 20 minutes. Once the water boils, turn off the heat, then add the molokhia leaves after cleaning them from any impurities.
   Timers: 20 min
2. Add 1/4 teaspoon bicarbonate of soda to the soaking water to help preserve the molokhia's color.
3. After 20 minutes, remove the molokhia from the hot water and rinse it with cold water until the rinse water turns completely white, so you know it is clean.
   Timers: 20 min
4. Place the molokhia in a colander to drain well, then squeeze it with your hands to remove the excess water.
5. Boil the chicken beforehand with the aromatics until cooked through, and reserve the chicken stock to cook the molokhia in later.
6. Peel the garlic and keep half the cloves whole, then crush the rest until fine. Finely chop the onion.
7. Heat the oil in a pot, then sauté the onion, crushed garlic, and whole garlic cloves. Add the hot pepper paste or chopped hot peppers at this stage if using. Of course, adding hot pepper is optional.
8. Add the salt, spices, and dried coriander, stir, then add the finely chopped fresh coriander and mix.
9. Add the molokhia in batches, and each time you add some, add a little lemon juice to keep the molokhia from becoming slimy. Continue adding the molokhia and lemon juice gradually, stirring until you finish the quantity.
10. Cover the molokhia with the chicken stock. When it boils, reduce the heat to medium and let it boil for 20 minutes without covering the pot so the color of the molokhia does not change.
    Timers: 20 min
11. After 20 minutes of boiling over medium heat, add the boiled chicken and adjust the salt to taste.
    Timers: 20 min
12. Let it boil for 10 more minutes only, then turn off the heat.
13. Serve the dry molokhia with fluffy vermicelli rice.
14. Add the drained rice over the vermicelli, season with salt, and stir for a few minutes.
15. Add the hot water, stir, and wait for it to boil, then lower the heat and cover the pot.
16. Let the rice cook over low heat for 15 to 20 minutes.
    Timers: 20 min
17. This special dish, dry molokhia with fluffy rice, comes from a friend and chef from the Shaw Tabkhin Al Youm site
18. Amir Youssef
19. Click on Amir's name to visit his profile and discover all his delicious recipes
20. For more from Amir, try Spinach and Sorrel Pie with Mozzarella
21. Click the link to make the tastiest plate of Raw Kibbeh with Fried Meat on top