مجبوس الدجاج

Boil the chicken in hot water with the whole onion, garlic, whole spices, and two tablespoons of salt. Let it cook for 40 minutes until tender.

After boiling, brush the chicken with saffron infusion and butter, then roast it in the oven until golden brown, or sauté it in a pan with hot butter.

Heat oil in a pot, then add chopped onion, garlic, and dill. Sauté until softened.

Add the peeled green fava beans and ½ teaspoon of salt, then mix in the drained basmati rice.

Pour in just enough chicken broth to barely cover the rice, then let it cook on high heat until the water is absorbed.

Once the water has evaporated, drizzle saffron infusion and butter piece over the rice, then cover and cook on low heat for 20 minutes until fully cooked.

In a pan, melt 2 cubes of butter and sauté the raisins and barberries for 1 minute, then add 2 spoons of rose water and saffron infusion.

Fry the grated potato until golden and crispy.

Garnish the majboos with the raisin-barberry mixture, then top it with the crispy fried potatoes.

Serve the majboos hot with yogurt or salad.