How To Make Authentic Bahraini Chicken and Rice With Noor Murad

Today our guest chef Noor Murad is going to teach us how to make Faga'ata, a flavor packed Bahraini chicken and rice dish that all comes together in one pot. Grab her new cookbook Lugma here: https://geni.us/LugmaByNoorMurad ___ Want to help us make more awesome recipes like this every week? 🧆 Join our Patreon and come hang out with us on our discord server https://www.patreon.com/MiddleEats ☕ Or buy us a coffee https://ko-fi.com/MiddleEats ___ 🌍 Stay connected 🌍 You can reach us on instagram and we'd love to see any recipes you cook. ➥Instagram https://www.instagram.com/itsmiddleeats/ ___ (These links are amazon affiliated and help support the channel at no extra cost to you) 📷 My Filming Equipment 🎥 Sony a7c: https://geni.us/atNOY3P Tamron 28-75mm F2.8 https://geni.us/0Pe3jm ___ ½ tsp loosely packed saffron threads 2 tsp rosewater a tsp cumin seeds, finely crushed using a pestle and mortar 2 tsp coriander seeds, finely crushed using a pestle and mortar 1 tsp mild curry powder 1 tsp ground turmeric 1 tsp paprika ½ tsp ground cinnamon 2 black limes: 1 finely ground to yield 1 tsp, the other broken in half, pips removed 1kg (lb 4oz) chicken thighs, bone in, skin on (about 8 thighs), patted dry 100g (3/oz) yellow split peas, soaked in boiling water for at least 1 hour 3 onions, halved, and each half cut into 4 wedges (540g/1lb 30z) 400g (402) floury potatoes like Maris Piper (2-3), peeled and cut into large chunks large plum tomato (130g/44oz), cut into 4 pieces 3 green chillies, left whole 35g (14oz) fresh ginger, peeled and finely grated 5 garlic cloves, finely grated 4 tbsp melted ghee 4 cloves 3 fresh bay leaves 6 cardamom pods 375g (13oz ) basmati rice, washed until the water runs clear, then soaked for at least 20 minutes or up to 2 hours, then drained 2 tbsp coriander (cilantro), roughly chopped, to serve fine sea salt and freshly ground black pepperToday our guest chef Noor Murad is going to teach us how to make Faga'ata, a flavor packed Bahraini chicken and rice dish that all comes together in one pot. Grab her new cookbook Lugma here: https://geni.us/LugmaByNoorMurad ___ Our new e-book is finally here, and it's packed with all the good stuff. We're talking easy Middle Eastern recipes that'll make your kitchen smell amazing and your taste buds dance. Whether you're cooking for yourself or throwing a dinner party, I've got you covered. Grab your copy now and get cooking https://payhip.com/b/hMV0y ___ Want to help us make more awesome recipes like this every week? 🧆 Join our Patreon and come hang out with us on our discord server https://www.patreon.com/MiddleEats ☕ Or buy us a coffee https://ko-fi.com/MiddleEats ___ 🌍 Stay connected 🌍 You can reach us on instagram and we'd love to see any recipes you cook. ➥Instagram https://www.instagram.com/itsmiddleeats/ ___ 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Ninja Ice cream machine: https://geni.us/NinjaCreamiMachine BBQ Skewers: https://geni.us/c67Dq Blender: https://geni.us/VitamixBlender2300 Food Thermometer: https://geni.us/CC34osG Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACR Pyrex Jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym 📷 My Filming Equipment 🎥 Sony a7c: https://geni.us/atNOY3P Tamron 28-75mm F2.8 https://geni.us/0Pe3jm ___ ½ tsp loosely packed saffron threads 2 tsp rosewater a tsp cumin seeds, finely crushed using a pestle and mortar 2 tsp coriander seeds, finely crushed using a pestle and mortar 1 tsp mild curry powder 1 tsp ground turmeric 1 tsp paprika ½ tsp ground cinnamon 2 black limes: 1 finely ground to yield 1 tsp, the other broken in half, pips removed 1kg (lb 4oz) chicken thighs, bone in, skin on (about 8 thighs), patted dry 100g (3/oz) yellow split peas, soaked in boiling water for at least 1 hour 3 onions, halved, and each half cut into 4 wedges (540g/1lb 30z) 400g (402) floury potatoes like Maris Piper (2-3), peeled and cut into large chunks large plum tomato (130g/44oz), cut into 4 pieces 3 green chillies, left whole 35g (14oz) fresh ginger, peeled and finely grated 5 garlic cloves, finely grated 4 tbsp melted ghee 4 cloves 3 fresh bay leaves 6 cardamom pods 375g (13oz ) basmati rice, washed until the water runs clear, then soaked for at least 20 minutes or up to 2 hours, then drained 2 tbsp coriander (cilantro), roughly chopped, to serve fine sea salt and freshly ground black pepper