Jaj mahshi (chicken stuff with meat & spiced rice)
You need: 4x600g chickens / cinnamon, cardamom / allspice / turmeric / salt & pepper / yogurt / minced lamb / rice, washed & soaked for 1 hour / onion / pine nuts, toasted / chicken stock
To make: in a bowl, mix the spices with yogurt. Spread the mixture over the chickens, under the skin, and inside the cavity. Allow to marinate for at least 4 hours.
Meanwhile, sauté lamb in the spices (without the yogurt), breaking up into small crumbs. Add the rice and mix until well combined then the stock. Bring to boil then reduce heat to low until rice is cooked.
Preheat oven to 200C. Remove 1 cup of the mixture and stuff the chicken cavities and deal with a toothpick. Roast chickens for 2 hours until cooked through.
Serve with the rice, topped pine nuts, along with plain yogurt, salad & enjoy!