Name: Jaj Mahshi (Rice-Stuffed Chicken)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Middle Eastern
Ingredients: 3 tablespoons olive oil; ¼ cup pine nuts; 350 grams ground lamb or beef; 1 onion, diced; 2 teaspoons baharat spice mix; 1 cup basmati rice, washed and soaked for 15 minutes; 1 cinnamon stick; 2 bay leaves; 1½ cups water; 2 tablespoons fresh parsley, chopped; 1 whole chicken (1.5–2 kg), cleaned and patted dry; 3 tablespoons olive oil; 1 tablespoon baharat spice mix; 2 teaspoons cinnamon; 2 tablespoons lemon juice; 1 teaspoon garlic paste; Salt and pepper, to taste; 2 potatoes, peeled and cut into chunks; 2 large onions, cut into crescents; 2 teaspoons garlic paste; 2 teaspoons cinnamon; 1 tablespoon baharat spice mix; 2 tablespoons olive oil

Description

Jaj Mahshi (Rice-Stuffed Chicken) is a traditional Middle Eastern dish featuring a whole chicken stuffed with spiced rice, ground meat, and toasted pine nuts, then slow-roasted to perfection. This flavorful, celebratory dish is ideal for special occasions, offering rich, satisfying flavors in every bite. Served with roasted potatoes and onions, it’s a wholesome, festive meal your guests will love.

Ingredients

For the Rice Stuffing:

3 tablespoons olive oil

¼ cup pine nuts

350 grams ground lamb or beef

1 onion, diced

2 teaspoons baharat spice mix

1 cup basmati rice, washed and soaked for 15 minutes

1 cinnamon stick

2 bay leaves

1½ cups water

2 tablespoons fresh parsley, chopped

For the Chicken:

1 whole chicken (1.5–2 kg), cleaned and patted dry

3 tablespoons olive oil

1 tablespoon baharat spice mix

2 teaspoons cinnamon

2 tablespoons lemon juice

1 teaspoon garlic paste

Salt and pepper, to taste

For the Roasting Tray:

2 potatoes, peeled and cut into chunks

2 large onions, cut into crescents

2 teaspoons garlic paste

2 teaspoons cinnamon

1 tablespoon baharat spice mix

2 tablespoons olive oil

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Rice Stuffing: Heat olive oil in a large pot and sauté diced onions until translucent. Add ground meat and cook until browned. Stir in baharat, salt, and pepper. Add soaked rice, cinnamon stick, and bay leaves. Pour in water, bring to a boil, then simmer for 10–12 minutes. Remove from heat, discard cinnamon and bay leaves, and stir in pine nuts and parsley.
Prepare the Chicken: Preheat your oven to 200°C (390°F). In a small bowl, combine olive oil, baharat, cinnamon, lemon juice, garlic paste, salt, and pepper. Rub this mixture all over the chicken, including the cavity.
Stuff and Roast the Chicken: Stuff the chicken with the rice mixture and secure with toothpicks or kitchen twine. Place in a roasting pan. Toss potato chunks and onion crescents with garlic paste, cinnamon, baharat, olive oil, salt, and pepper, and arrange around the chicken.
Roast: Cover the pan with foil and roast for 1½ hours. Remove the foil and roast for an additional 30 minutes, until the chicken is golden and cooked through (internal temperature of 75°C or 165°F).
Serve: Let the chicken rest for 10 minutes before carving. Serve with roasted potatoes and onions, spooning the pan juices over the top.

Notes

Vegetarian Option: Replace the ground meat with sautéed vegetables and nuts for a plant-based stuffing.

Spice Level: Adjust the amount of baharat to suit your desired spice level.

Serving Suggestion: Pair with a side of yogurt or a fresh salad for a complete meal.

Prep Time: 30 minutes (plus marinating time)
Cook Time: 2 hours
Category: Main Course
Method: Roasted
Cuisine: Middle Eastern

Nutrition

Calories: Approx. 450 kcal (varies based on ingredients used)