Smoked Tawook with Saffron Rice

Ingredients

• 1 kg red tawook, pre-marinated
• ½ kg mixed colored sweet bell peppers
• 1 onion, cut into wedges
• Long-grain Basmati rice
• A small pinch of saffron threads
• 2 tablespoons rosewater
• 1 tablespoon butter or a small knob
• 2 tablespoons olive oil
• Smoked tawook with saffron rice recipe from a friend and cook of Sho Tabkhin Today:
• Fatima Souli Musa
• Click Fatima's name to visit her page
• To make the tawook, here is this link Shish Tawook Chicken
• For more tawook marinades, see How to prepare Shish Tawook

Method

1. First, place the tawook in the skillet, add the onion cut into wedges and the bell peppers sliced into long strips, and sauté.
2. Sauté until the tawook is cooked and the juices have reduced, then turn off the heat.
3. Place a small square of aluminum foil in the center of the pot or skillet, put a piece of lit charcoal on it, add a drop of olive oil on the charcoal, and close the pot tightly so the charcoal smoke rises and the tawook absorbs that smoky flavor.
4. To prepare the rice, put a small piece of butter with two tablespoons of olive oil, add the washed and drained basmati rice and sauté until the rice soaks up the fats.
5. Add water according to the rice type at a ratio of one cup of water for each cup of rice.
6. When the water boils and is almost level with the rice, cover the rice and let it simmer over low heat until done.
7. When the rice is cooked, add the rose water previously infused with a few saffron strands and sprinkle it over the white rice so you have yellow and white grains.
8. Spoon the rice onto a serving dish and place the smoked tawook on top or beside it.
9. Fatima Souli Moussa
10. For making tawook, here is the link: Shish Tawook Chicken
11. For more tawook marinades, here is the Shish Tawook preparation