Rice and Dafin

Instructions

1. Sauté Onions: In a medium pot, on high heat sauté the onions with 2 tbsp olive oil until light golden, about 7 minutes.
2. Prepare Meat: Remove the onions from the heat to a strainer. Bring back the oil to the same pot (you'll have 1 tbsp oil), then add 1 tbsp butter. Stir in the meat, 1/2 tsp salt, 1/4 tsp cinnamon, and a pinch of black pepper. Cook for a few minutes until all the liquid has evaporated, then pour in 1 1/2 cups of water. Bring to a boil, then reduce the heat and simmer covered for 1 hour and 15 minutes or until the water has evaporated.
3. Cook Garbanzo Beans: Meanwhile, wash the garbanzo and place them in a medium saucepan with 4 cups of water. Bring to a boil on high heat and skim the foam that floats to the surface with a spoon. Cook covered on low heat until tender (mine took 45 minutes).
4. Combine Ingredients: When the meat is cooked, add the onions, cooked garbanzo beans, the rice, chicken bouillon, and the rest of the spices. Pour in the chicken stock and stir well. Cover and bring to a boil on high heat, then reduce the heat to low and cook until the rice observed all the liquid about 25 minutes. Keep the pot covered for 10 minutes before stirring and transferring to the serving dish. Enjoy it with yogurt cucumber salad or green salad.