Rfissa

Begin by steeping a pinch of Saffron Threads in a small amount of warm Water to draw out its color and perfume while you prep the rest of the ingredients.

Rinse the Lentils under cold water and drain. Place the Fenugreek Seeds in a small bowl and cover with warm water to soften for 10–15 minutes, then drain and reserve—this mellows their bitterness and releases aroma.

Peel and thinly slice the Onion. Finely chop the Cilantro and Parsley and set the herbs aside for garnish.

In a large heavy pot, heat a couple of tablespoons of Olive Oil together with a small knob of Smen over medium heat until fragrant. Add the sliced onion and sauté gently until translucent and slightly golden.

Stir in the ground spices—Ground Ginger, Ground Turmeric, a good grind of Black Pepper, and a pinch of Salt—and cook a minute to bloom their flavors.

Nestle the whole Whole Chicken into the pot and turn it so it gets lightly browned on all sides. Add the softened Fenugreek Seeds, the drained Lentils, the saffron-infused Water and enough additional Water to just cover the chicken and lentils.

Bring to a simmer, skim any foam, then reduce the heat to low, cover, and cook gently until the chicken is tender and the lentils are soft—about 45–60 minutes depending on size.

Remove the chicken to a board, shred the meat off the bones into large pieces, and return the bones to the pot to simmer a little longer if you want a deeper broth; then discard the bones and strain or skim the broth as desired to make a clear, flavorful sauce.

Adjust seasoning with more Salt and Black Pepper to taste. Stir a little reserved melted Smen into the broth for richness and a final spoonful of Olive Oil if you like a glossy finish.

To assemble, tear or crumble the Trid Sheets into a large shallow serving dish or individual bowls. Ladle the hot lentil-and-chicken broth over the shredded trid to soften it thoroughly, then mound the shredded chicken and lentils on top so the bread soaks up the sauce.

Finish with a drizzle of warmed Smen and a scattering of the chopped Cilantro and Parsley. If desired, sprinkle a pinch more Saffron Threads and a crack of Black Pepper for color and lift, and serve immediately so the trid is tender and saucy.