حمام محشي

Gently separate the skin from the meat.

Fry in ghee until golden and crispy.

Let the pigeons rest for 10 minutes after boiling.

Cover and cook for another 15–20 minutes.

After 30 minutes of boiling, add salt to the broth.

Place the pigeons in boiling water with a whole onion, tomato, bay leaf, and the seasoned chopped onion.

Fold the wings behind the back and tie the legs with kitchen thread.

Stuff the pigeon with the cooled rice without pressing it too tightly.

Season the inside with the seasoned chopped onion.

Measure the rice (about ¼ cup per pigeon).

Make sure the pigeon has no holes or tears.

Let the filling cool completely before stuffing.

Cover and cook over low heat for 10 minutes.

Add water, then stir in the roasted rice.

Season with salt, black pepper, cardamom, cubeb, and cinnamon.

Add the pigeon liver and gizzards and sauté with the onion.

Sauté the diced onion until soft and golden.

Roast the rice in ghee until golden.