Riz 3a Djaj
A magnificent mound of spiced rice cooked in chicken broth and scattered with toasted nuts and caramelized onion, served over a whole poached chicken that falls apart at the touch — Lebanon's most celebratory rice dish.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1.5 kg whole chicken
- 2.5 cups long-grain rice (Egyptian or basmati)
- 0.5 cup vermicelli noodles, broken
- 2 large yellow onion
- 2.5 tsp seven spice
- 1 tsp cinnamon
- 2 leaves bay leaves
- 4 tbsp clarified butter or vegetable oil
- 50 g pine nuts
- 50 g blanched almonds
- 2 tsp salt
Instructions
- Place the whole chicken in a large pot. Cover with cold water by 5 cm, add 1 onion (halved), 1 tsp seven spice, ½ tsp cinnamon, bay leaves, and 1 tsp salt. Bring to a boil, skim foam, then reduce heat and simmer 45–55 minutes until the chicken is fully cooked and tender. Reserve all the broth.
- Remove the chicken. When cool enough to handle, remove the skin and pull the meat from the bones in large pieces. Keep warm covered.
- Rinse the rice until water runs clear. In the rice pot, melt 3 tbsp clarified butter over medium heat. Add the broken vermicelli and stir constantly until deep golden-brown — watch carefully, it goes from golden to burnt quickly.
- Add the rice and stir to coat in the butter. Season with remaining seven spice, cinnamon, and salt.
- Measure 4.5 cups of the reserved chicken broth (top up with water if needed). Pour over the rice. Bring to a boil, stir once, then cover tightly, reduce heat to very low, and cook 18 minutes. Remove from heat and rest 10 minutes without lifting the lid.
- While the rice rests, slice the second onion thinly and fry in the remaining butter over medium heat until deeply caramelized, 15–18 minutes. Remove and set aside. In the same pan, toast pine nuts and almonds until golden.
- Fluff the rice gently with a fork. Mound the rice on a large serving platter, arrange the chicken pieces on top, and scatter caramelized onions, pine nuts, and almonds over everything.
- Serve with plain yogurt and a simple cucumber-tomato salad alongside.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Riz 3a Djaj?
A magnificent mound of spiced rice cooked in chicken broth and scattered with toasted nuts and caramelized onion, served over a whole poached chicken that falls apart at the touch — Lebanon's most celebratory rice dish.
Where is Riz 3a Djaj from?
Riz 3a Djaj comes from Lebanese Bekaa. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Riz 3a Djaj vegetarian?
No — as written, Riz 3a Djaj includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of seven spice in Riz 3a Djaj?
The seven spice called for here is part of the traditional recipe and gives Riz 3a Djaj its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Riz 3a Djaj?
In a Lebanese mains spread, Riz 3a Djaj is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Riz 3a Djaj ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.