Middle Eastern · Dinner
Rice-Stuffed Pigeon
Whole squab boned and filled with buttered rice, toasted pine nuts, currants, and warm spices, then roasted until the skin turns deep golden and crisp. The rice absorbs pan juices scented with cinnamon and allspice, keeping the bird moist inside. Served scattered with parsley.
$10
30 minsPrep
55 minsCook
85 minsTotal
HardLevel
Nutrition per serving
643Calories
44.1gProtein
33.2gFat
41.3gCarbs
8.9gSugar
2.4gFiber
1288mgSodium
197mgChol
11.8gSat Fat
556mgPotassium
69mgCalcium
4.4mgIron
1.7mcgVitamin B12
3.8mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat the boned pigeon dry, season the cavity and skin with half the salt and pepper, and set aside at room temperature.
2
Sauté
Warm the olive oil in a small saucepan over medium heat and cook the diced onion for 3 minutes until soft.
3
Simmer
Stir the rinsed rice, cinnamon, allspice, and cumin into the saucepan, add the chicken stock, cover, and simmer over low heat 12 minutes until tender.
4
Fold
Off the heat, fold the toasted pine nuts, currants, and melted butter through the rice, then cool 10 minutes until warm enough to handle.
5
Stuff
Pack the cooled rice mixture into the pigeon cavity and close the opening with a skewer or kitchen string.
6
Roast
Place the stuffed bird breast-up in a small ovenproof dish and roast at 400°F for 35 minutes, basting once with butter, until golden and juices run clear.
7
Rest
Leave the pigeon in the dish for 10 minutes so juices settle and the stuffing sets enough to slice cleanly.
8
Plate
Transfer the pigeon to a plate, scatter with chopped parsley, and serve whole or halved with the rice stuffing exposed.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz270g, 1 whole dressed bird pigeon (squab), boned with skin intact
- 2/3 cup130g white rice
- 2 tbsp28g butter, melted, plus extra for basting
- 2 tbsp20g pine nuts
- 2 tbsp20g currants
- 11 small onion
- 1 tsp1 tsp ground cinnamon
- 1/2 tsp1/2 tsp ground allspice
- 1/2 tsp1/2 tsp ground cumin
- 1/2 cup120ml chicken stock
- 2 tsp10ml olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp8g parsley for serving
