# Put the veal cubes into the pot, add the peeled
onion in it without cutting, black
pepper pieces and 4 – 5 cups water in it. Boil it over medium heat.
# Peel the
aubergines, slice them as sticks, but the sticks must not be too thin, and rest them in salty water.
# Remove the
aubergines from the salty water, dry them and fry in hot oil.
# Wash the
rice, strain, and roast it in butter until it turns to transparent.
# Meanwhile place the boiled cubes over a strainer. Remove the black
pepper pieces and the
onion and cast them away.
# Lay the veal cubes over the layer of a medium size pot smoothly.
# Place the fried
aubergines over it firmly, and let their ends hang out of the pot.
# Place the roasted
rice over the
aubergines and cover the outer ends of the
aubergines over the
rice without forcing too much.
# Add salt into the 3 + 1/2 cups of broth, and mix, pour it all over the mixture in the pot.
# Cover the lid of the pot, cook it over medium heat at first, then cook it over low heat for about 20 – 22 minutes.
# Place a paper towel between the pot and its lid after cooking it, rest it for half an hour at least, then reverse the meal over a big flat service plate. You can sprinkle some roasted
almond all over the meal as you may wish.
