Roz bi Dfeen

Rice with Meat and Chick Peas

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

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  • 500 g (1 lb) lean beef or lamb, cubed (optional)
  • 90–120 g (


If you are using meat, brown it in hot butter in a large heavy saucepan at the same time as the onions. Let the onions become golden and the meat a rich brown colour all over. Add the soaked and drained chick peas, and cover with water. Add pepper to taste, cumin or cinnamon, and simmer gently, covered, until the meat is very tender and the chick peas are soft, about 2 hours, adding salt when t