قوزي بالفرن

We prepare the marinade by mixing two tablespoons of ground cardamom, two tablespoons of salt, one tablespoon of turmeric, one tablespoon of cinnamon, one tablespoon of black pepper, a pinch of food coloring, and a suitable amount of oil until we get a well-blended mixture.

We make incisions in a quarter of a carcass piece of meat, including the shoulder and side, then rub it well with the marinade to ensure it is evenly coated.

In the guzzi box, pour two liters of water in the bottom, then add a celery stick, an onion, a carrot, a head of garlic, a chili pepper, and the correct mixed spices.

We place the cooking rack over the broth and arrange the marinated meat on top, then cover it tightly with aluminum foil.

We place the meat in the oven at 200°C for three hours, heating from the bottom only. Once cooked, we brown it from the top until it turns golden and appetizing.

We remove the meat from the tray and strain the juices released during roasting to use them for cooking the rice.

In a saucepan on the fire, heat some ghee with a little ground cardamom, then add 3 kilograms of basmati rice

Pour in enough broth to cover the surface of the rice by 1 cm, then simmer over high heat until the liquid is completely dry.

When the liquid is dry, reduce the heat to the lowest possible setting and leave the rice covered for 15 to 20 minutes, depending on the type of rice used, until it is fully cooked

To prepare the filling, brown the chopped onion in a quantity of ghee until it acquires a golden color.

Boil the chickpeas

Add half a cup of raisins, half a cup of boiled chickpeas, then roast them with a little cardamom, cinnamon, salt and black pepper, adding a little saffron infusion and rose water to give the filling a distinctive flavor.

When serving, place the rice in a serving dish, top with the grilled meat, garnish with the delicious filling, and serve hot.