
- 2 cups basmati rice or 400 g, washed and rinsed
- 2 teaspoons ground cardamom
- 2 teaspoons dried lime powder
- 2 teaspoons ground cloves
- 2 teaspoons Arabic mixed spices
- 2 medium eggplants or 500 g, cut into round slices
- 2 teaspoons salt
- 1 cup vegetable oil or 250 ml, for deep frying
- 4 pieces butter
- 1 small cauliflower or 400 g, cut into medium florets
- 600 g hammour, cut into 5-10cm pieces
- 1 medium onion or 100 g, finely chopped
- 6 cloves garlic, crushed
- 2 cubes or 20 g MAGGI Chicken Stock
- 2 cups or 500 ml, hot water
- 1 tablespoon vegetable oil
- 1 medium onion or 100 g, sliced and fried for garnishing
- 1/3 cup pine nut or 50 g, lightly toasted