Instructions

1. Sautéing the Onion

   In a pot over medium heat, melt two tablespoons of ghee, then add the finely chopped onion with a pinch of black pepper and stir until softened and lightly golden. · 5 min
2. Cooking the Giblets

   Add the chopped livers and gizzards to the onion and sauté thoroughly until they change color and are partially cooked, then add the spices, salt, cinnamon, and nutmeg. · 5 min
3. Preparing the Rice Stuffing

   Add the rinsed and drained rice and stir with the ingredients for three minutes until evenly coated with ghee, then pour in half a cup of hot water and let it simmer over low heat until the liquid is absorbed and the rice is half-cooked; remove from heat to cool completely. · 8 min
4. Stuffing and Trussing the Squab

   Stuff the cavity of the squabs and beneath the loosened skin over the breast with an appropriate amount of rice without pressing too tightly to allow room for the rice to expand, then close the lower opening by crossing and tucking the legs or using kitchen twine, and fold the wings backward. · 10 min
5. Poaching the Squab

   In a deep, wide pot, bring plenty of water to a boil with the whole onion, bay leaves, cardamom, mastic, salt, and black pepper. Gently lower the squabs in breast-up, lower the heat to medium-low, and let them simmer gently uncovered or loosely covered until fully cooked. · 40 min
6. Draining the Squab

   Remove the squabs from the broth immediately once cooked and place them in a colander to drain completely and let the outer skin cool, preventing it from tearing during browning. · 10 min
7. Browning and Serving

   In a wide non-stick skillet, melt two tablespoons of ghee with a splash of oil and gently brown the squabs on all sides until they develop a rich, crispy golden color; serve immediately garnished with fresh parsley. · 8 min

Nutrition / serving

Chef's tips