Entree: Egypt – Alexandria & Mediterranean – حمام محشي ➤ Hammam Mahshi (Whole pigeons stuffed with seasoned rice and herbs then roasted or braised)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 4 whole pigeons, cleaned and trussed, approx. 10 oz (280 g) each usable weight
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) unsalted butter
- 1 medium onion, finely chopped (6 oz / 170 g)
- 2 garlic cloves, minced
- 1 cup (190 g) short-grain rice, rinsed and drained
- 1/4 cup (35 g) pine nuts
- 1/4 cup (40 g) currants or raisins (optional)
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (8 g) chopped fresh dill or substitute extra parsley
- 1 tsp (5 g) ground allspice
- 1/2 tsp (2.5 g) ground cinnamon
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, divided
- 1/2 cup (120 ml) low-sodium chicken or vegetable broth, plus extra for roasting
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (60 ml) olive oil for basting
- 1 tbsp (15 g) butter for finishing (optional)
- Lemon wedges for serving

Instructions

1. Preheat the oven to 375°F (190°C). Soak the rice in warm water for 15 minutes, then drain.
2. In a skillet, heat 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 g) butter over medium heat. Add chopped onion and sauté until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute more.
3. Stir in pine nuts and cook until lightly browned, 2–3 minutes. Add drained rice, currants if using, chopped parsley and dill, allspice, cinnamon, 1/2 tsp (2.5 g) salt, and black pepper; toss to combine and heat through for 2 minutes.
4. Pour in 1/2 cup (120 ml) broth and 1 tbsp (15 ml) tomato paste; bring to a simmer then remove from heat. Let the stuffing cool slightly.
5. Spoon the cooled stuffing into each pigeon cavity, packing loosely so rice can expand. Use kitchen twine or skewers to close the openings and truss the birds.
6. In a roasting pan, melt remaining 2 tbsp (30 g) butter with 1/4 cup (60 ml) olive oil. Place pigeons breast-side up, brush with oil, and season the skin with remaining 1/2 tsp (2.5 g) salt and a little pepper.
7. Roast in the preheated oven for 25–35 minutes, basting occasionally with pan juices, until skin is golden and an internal temperature of 165°F (74°C) is reached in the stuffing. If pan becomes dry, add 1/4 cup (60 ml) broth.
8. Remove pigeons to a resting platter and tent lightly with foil for 5 minutes. Meanwhile, place the roasting pan on the stovetop over medium heat, add lemon juice and additional broth if needed, and simmer to make a quick pan sauce; finish with 1 tbsp (15 g) butter if desired.
9. Serve each stuffed pigeon with the pan sauce and lemon wedges alongside roasted vegetables or a simple rice pilaf.