Wash the meat and
dab dry. Then cook it with the quartered onion, the broth, the
Bay leaf, a little salt and pepper for about 30-45 minutes.
Roast the almonds with a bit oil
until theire colour is gold.
Peel the eggplants and the potatoes
cut the aubergines lengthwise into slices about 5 mm wide,
also cut the potatoes into slices about 5 mm wide. Sprinkle with a bit salt
and allow to drain for about 10 minutes, then sauté in oil.
Slice the tomatoes
When the meat ist cooked,
remove the skin and fat. Do not pour away the water, later we will cook
the rice with it
Wash the rice.
Now you can start to
stack everything i a big pot. At first the eggplants,
pull it up a bit. Then the meat
and the potatoes. After that the tomatoes. At last put the washed rice in the pot.
Everything has to
weighted, to don't let it swim around. e.g. with a
dish or a water filled small pot.
Now you sift
the chicken water. About
1 liter. Don't forget to add the spices. Let it cook slightly
for 30-35 minutes.
until the water is gone. Shortly before the end
you can remove the dish or the waterpot.
Now it's gonna be a bit difficult,
we need a big plate or something like that
and put it on the pot. Then you turn everything around and leave it for about
15 minutes, to let everything
remove from the pot.