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What is Ruz Moa’amar Bel Ferakh

Origins of Ruz Moa’amar

Full-fat Milk

Fresh Clotted Cream

Natural Yogurt

Diced Butter

Memories of Ruz Moa’amar Bel Ferakh

In my diaspora kitchen, the tantalizing aroma of baked “Ruz Moa’amar Bel Ferakh” fills the air, evoking images from my grandma’s kitchen and her dining table, steaming with hearty dishes. Golden rays of afternoon sun filter through the window, casting a warm glow on the array of ingredients laid out on the counter. Fresh, bone-in chicken that rested all night in a dry brine, promising a flavorsome broth and tender flesh. Nearby, a bowl of rice sits rinsed, drained, and ready to be incorporated. A bunch of fresh aromatic herbs are strewn together with a kitchen twine. The dish’s progress isn’t less gratifying than the finished dish. The sizzle of ghee foaming in a pot releases an intoxicating scent that mingles with the whole spices and sautéed onions and garlic. The gentle hum of a simmering broth that embraces a whole chicken cooked slowly until cooked through.

Mix the rice with yogurt, salt, pepper, and salt.

Scatter diced cold butter atop the rice.

Brown the surface under the broil.

I always use a clay pot to emulate the flavor and scent of the original dish. I caress the pot with enough butter or ghee. Hot milk, the elixir of this dish, is poured into the pot, mingling with the stock to form a creamy base that will transform humble grains of rice into a luxurious delight. The rice is stirred in, absorbing the flavors as each grain swells with promise. A flutter of cardamom and a stick of cinnamon broken submerged under the rice is the cook’s last touch to elevate the flavors even further. The chicken, now thoroughly cooked and fragrant, is nestled atop the rice mixture in the clay pot. It enters the oven, where it will undergo a slow, magical transformation. As it bakes, the dish becomes a symphony of textures and flavors, the rice absorbing the creamy broth, the chicken tenderizing and melding with the spices. The final unveiling is a moment of reverence. The clay pot is removed from the oven, and a wave of steam escapes, carrying with it the culmination of a two-hour labor. The top layer of the dish has turned a golden brown, a crust that promises both texture and flavor. The chicken rests majestically atop the creamy rice, its skin crisp and inviting. As the dish is brought to the table, it becomes a centerpiece, a symbol of tradition and togetherness. Each serving is a generous scoop of creamy rice and tender chicken, a harmonious blend of flavors and textures. The first bite is a revelation: the rich, creamy rice contrasts with the tender, succulent chicken, each mouthful a journey into the heart of Egyptian culinary tradition.

Chicken:

• High-Quality Protein: Chicken is an excellent source of lean protein, essential for muscle repair, growth, and overall bodily functions.
• Vitamins and Minerals: Chicken provides important vitamins like B6 and B12, which support brain health and energy metabolism, as well as minerals like phosphorus and selenium, which are crucial for bone health and immune function.
• Low in Fat: Especially when skinless, chicken is relatively low in fat, making it a healthier protein option compared to red meat.

Rice:

• Energy Source: Rice is a good source of carbohydrates, providing a quick and efficient source of energy for the body.
• Digestive Health: Rice, particularly if you use whole-grain varieties, can contribute to digestive health due to its fiber content, helping to regulate bowel movements and prevent constipation.
• Gluten-Free: Rice is naturally gluten-free, making it a suitable grain for those with gluten intolerance or celiac disease.

Milk and Cream:

• Calcium: Milk is rich in calcium, which is vital for maintaining strong bones and teeth.
• Vitamin D: Often fortified with vitamin D, milk helps in the absorption of calcium and promotes bone health.
• Protein: Milk provides additional protein, which is important for muscle maintenance and repair.

Butter or Ghee:

• Healthy Fats: Butter and ghee contain healthy fats that are necessary for hormone production, cell function, and absorbing fat-soluble vitamins (A, D, E, and K).
• Conjugated Linoleic Acid (CLA): Ghee, in particular, contains CLA, which has been associated with various health benefits, including supporting weight management and heart health.

Aromatics and Spices:

• Antioxidants: Ingredients like garlic and onions are rich in antioxidants, which help combat oxidative stress and inflammation in the body.
• Immune Support: Garlic and onions have antimicrobial properties that can boost the immune system and help fend off infections.
• Digestive Health: Spices such as cardamom and cinnamon can aid in digestion and have anti-inflammatory properties.

Considerations:

How to Make Ruz Moa’amar Bel Ferakh

Step 1: Dry Brine the Chicken 

• Rinse the chicken under running tap water.
• This step is paramount to strip the gamey flavor and ensure a clear, fragrant broth. The chicken is massaged with salt, pepper, and unwaxed lemon zest, finely chopped fresh herbs such as rosemary, and let the chicken rest in the fridge overnight. Since I live in the US, I like to use chicken hens for most of my chicken dishes. They are all-natural, have little fat, easy to clean, and quick to cook.

Step 2: Boil the Chicken & Make the Broth 

• The broth is the foundation of that dish, so we have to make sure that we have a clear broth that is jam-packed with fresh flavors. My technique for making a hearty broth is to unlock the flavors of the whole spices first in the hot ghee, sauté the onions and garlic in that infused fat, and then brown the chicken on all sides until the skin is golden and crispy.
• 

  Brown the chicken in hot ghee, spices.

  

  Stir in boiling water to make the broth.
• Another crucial element is to add only boiling water and NEVER cold water. A handful of sage, rosemary, and thyme will elevate the flavors further. In 30 to 40 minutes, the chicken will be cooked through.
• Strain the broth through a fine mesh sieve, discard the solids, and keep the chicken aside until you assemble the dish.

Step 3: Assemble the Dish 

• Line the clay pot or the Pyrex dish with a thin layer of butter or ghee. Add the rinsed and drained rice. Mix the rice with yogurt, oil, salt and pepper. Typically, clotted cream is added instead of yogurt to add richness, but I swear by the yogurt’s impact on the flavor and texture. It makes the rice fluffier, too.

• Add the hot milk and hot broth, and mix everything very well. Stir in a flutter of cardamom or nutmeg and bay leaves.
• Arrange the pieces of chicken atop the rice.
• 

  Arrange the pieces of chicken atop the rice.

  

  Scatter diced cold butter atop the rice.
• Scatter diced cold butter evenly over the rice.

Step 4: Bake 

• In a preheated oven at 380 F, bake the rice and chicken for 30-40 minutes.

Brown the surface under the broil.

The rice has golden crust and creamy interior.

• Turn on the broiler for the last 5-7 minutes to torch the top.

Step 5:  Serve 

• Serve the dish hot immediately, ideally next to molokhia (jute mallow soup).

Make Ahead 

• Boil the chicken and make the broth a day or two ahead, and keep them in the fridge until you are ready to assemble the dish.

Check Out More Chicken Recipes 

• Keto Zaatar Chicken
• Chicken Shawarma
• Kishk Almaz (Egytian Savory Chicken Pudding) 

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• All product recommendations are independent and based on testing.
• This blog is an Amazon Associate. Some links contain affiliates. When you buy through one of our links we will receive a small commission, at no cost to you.

Disclaimer:Chez Nermine blog is an Amazon Associate. We earn a small commission from qualifying purchases. Our commission doesn’t affect the  price of the product you purchase.

Ruz Moa’amar Bel Ferakh (Egyptian Baked Rice and Chicken)

• 2 cups Egyptian rice, rinsed  
• 2 tablespoons canola oil 
• 1/4 cup whole plain yogurt
• 1 teaspoon salt 
• 1 teaspoon pepper  
• 1/2 teaspoon cardamom, optional  
• 2 bay leaves, optional  
• 1 stick of cinnamon, optional 
• 2 1/2 cups hot whole milk 
• 1 cup chicken broth 
• 1 whole cooked chicken (see recipe below)
• 4 tablespoons butter, diced 

• 3 tablespoons ghee 
• 10 allspice berries 
• 10 whole cloves 
• 5 bay leaves 
• 7 cardamom pods 
• 3 mastic resins 
• I medium whole raw chicken, dry brined overnight (see notes) 
• 1 onion, quartered 
• 5 garlic cloves, whole 
• 2 celery ribs with leaves 
• 2 branches of sage stalks and leaves 
• 1 sprig of thyme 
• 1 liter of boiling water, more if needed 
• Salt and pepper, to taste

1. Warm the ghee in a 4-quart pot; once warm, add the whole spices and stir in the hot ghee until it becomes fragrant. 
2. Add the onions and garlic and stir until they are slightly brown. Add carefully the chicken and sear on all sides until the skin is crispy and golden. 
3. Add boiling water from the water kettle to cover the chicken and let it simmer on low-medium heat for 30-35 minutes, or until the chicken has evenly cooked and there is no sign of blood or raw flesh.
4. Remove the chicken, let it cool for 20 minutes, and then cut into quarters, and then each quarter into two pieces. Run the broth through a fine mesh sieve and discard all the solids. Set aside the broth, as you will need it later when we assemble the dish. 

1. Add the rinsed rice to a deep clay recipient or heat-resistant dish such as Pyrex or ceramic (see notes). Toss in the salt, pepper, cardamom, yogurt, and oil, and mix all the ingredients until well incorporated. Add the hot milk and the hot chicken broth. 
2. Distribute the cut chicken pieces evenly throughout the pan.
3. Arrange the diced butter evenly on the surface of the rice. 

1. Bake the rice and chicken in a preheated oven at 400 for 30 minutes.
2. Serve hot next to a vegetable stew or molokhia soup. 

• Dry brine the chicken overnight in the fridge. Massage it with a paste of salt, pepper, lemon zest, thyme and/or rosemary. Let it sit in the fridge overnight, and then wash it well under runny tap water before proceeding with the recipe.
• Typically, this dish is baked in a traditional clay pot, but you can use any heat-resistant deep baking dish such as Pyrex or ceramic.