Molokhia

Make the chicken stock: In a large pot combine the Bone-In Chicken Pieces with a halved Onion, chopped Carrot, sliced Celery, a couple of Bay Leaves, a teaspoon of whole Black Peppercorns, enough Water to cover, and a pinch of Salt. Bring to a boil, skim any foam, then reduce heat and simmer 45–60 minutes until the chicken is tender.

Remove the chicken from the pot and strain the broth into a clean saucepan; reserve both. When cool enough to handle, pull the meat from the bones and set the Cooked Shredded Chicken aside for serving.

If the strained broth is light or you prefer more flavor, add up to a cup of Chicken Broth to the saucepan and bring to a gentle simmer to taste.

Prepare the rice: Rinse the Egyptian Short-Grain Rice until water runs clear and drain. In a medium saucepan melt a tablespoon of ghee, add the Vermicelli and toast until golden, then add the rice, measured Water (about 1.25–1.5 cups water per cup rice depending on rice), and a pinch of Salt. Bring to a boil, cover, reduce heat to low and simmer until tender, about 12–15 minutes. Fluff with a fork and keep warm.

While the rice cooks, bring the reserved broth to a simmer and add the Frozen Chopped Molokhia Leaves. Stir and simmer gently for 5–10 minutes—do not boil vigorously to preserve texture; season lightly with Salt to taste.

Make the garlic-coriander infusion (tasha): In a small skillet heat 2 tablespoons of Ghee over medium heat, add minced Garlic and sauté until golden and fragrant (watch carefully so it doesn’t burn). Add Ground Coriander and a pinch of Ground Black Pepper, cook another 20–30 seconds to bloom the spices.

Pour the hot garlic-coriander ghee into the molokhia pot, stir to combine, and adjust seasoning with Salt and Ground Black Pepper as needed. Simmer 1–2 more minutes so flavors meld.

To serve: spoon the rice and toasted vermicelli onto plates or a large platter, ladle the hot molokhia over the rice, and top with the shredded Cooked Shredded Chicken or place the pieces alongside. Serve with Lemon Wedges so each diner can squeeze bright citrus over their portion.

Optional tips: Keep extra Water or Chicken Broth nearby to thin the molokhia if it thickens too much. Add more Ghee to the rice for extra richness if desired.