Ingredients:
- Egyptian rice: 2 cups (washed and drained)
- Dill: a cup (chopped)
- Parsley: a cup (chopped)
- Green coriander: half a cup (chopped)
- Tomato juice: 2 cups
- Cumin: a teaspoon and a half
- Dry coriander: a teaspoon
- Salt: a teaspoon
- Black pepper: 2 teaspoons
- Garlic: 3 cloves (mashed)
- Onion: 1 piece (finely chopped)
- Olive oil: 3 tablespoons
- Tomato: 1 piece (sliced)
- Pomegranate molasses: a tablespoon
How to prepare:
In a large pot over medium heat, heat the olive oil, then add the onions and stir until they soften.
Add the garlic and tomato juice, and leave the mixture until the sauce thickens, then season with a teaspoon of cumin, salt, and black pepper and stir the ingredients until they combine. Remove the pot from the heat and leave it aside until it cools.
Add dill, parsley, and chopped fresh coriander, and stir to mix.
Finally, add the washed white rice and a little pomegranate molasses, and the filling is ready.
Use the previous mixture to prepare any type of stuffing as you wish.
Enjoy
