Egyptian Stuffed Pigeon
Tender squab filled with herbed rice and spiced ground meat, then roasted until golden and crispy. A showstopping Egyptian classic that's elegant yet surprisingly manageable for a home cook.
- Total time
- 50 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- ¾ cup long-grain white rice, rinsed
- 4 oz ground beef
- ¼ cup fresh parsley, finely chopped
- 2 tablespoon fresh dill, finely chopped
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoon extra-virgin olive oil
- 2 bird whole squabs (1 lb each), cleaned and patted dry
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoon extra-virgin olive oil
- ¾ cup chicken stock, low-sodium
- 1 tablespoon fresh lemon juice
Instructions
- 1
Bring a small pot of water to a boil over high heat. Add the 0.75 cup of rinsed rice and a pinch of salt, then reduce to a simmer. Cook for 8-10 minutes until the rice is about three-quarters cooked — it should still have a slight firmness in the center, not fully tender. Drain in a fine-mesh strainer and set aside to cool for 5 minutes.
- 2
While the rice cooks, warm 2 tablespoons of extra-virgin olive oil in a 10-inch skillet over medium heat. Add the 4 oz of ground beef, breaking it apart with the back of a wooden spoon. Cook for 3-4 minutes, stirring frequently, until the meat is no longer pink and has turned light brown. You should smell a savory, caramelized aroma.
- 3
Add the cooled rice to the cooked ground beef, then stir in 0.25 cup of finely chopped fresh parsley, 2 tablespoons of finely chopped fresh dill, 0.25 teaspoon of ground cinnamon, 0.125 teaspoon of ground allspice, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of black pepper. Mix gently but thoroughly so the herbs and spices are evenly distributed. Taste and adjust seasoning if needed. Set aside to cool to room temperature.
- 4
Pat the 2 whole squabs completely dry inside and out with paper towels — this is crucial for achieving crispy, golden skin rather than steamed poultry. Season the cavity of each bird with a pinch of salt and black pepper.
- 5
Divide the cooled filling in half. Loosely stuff each squab cavity with half the filling — don't pack it too tightly, as the rice will expand slightly during cooking. Tuck the wing tips back under the body to create a compact shape, and if needed, use a wooden toothpick to secure the cavity opening without piercing all the way through the skin.
- 6
Season the outside of each squab generously with 0.375 teaspoon of kosher salt and 0.25 teaspoon of black pepper, distributing evenly over the skin. Rub each bird lightly with about 1.5 tablespoons of extra-virgin olive oil.
- 7
Place a 12-inch cast iron skillet over medium-high heat and let it preheat for 2 minutes until a drop of water dances and evaporates on contact. Working carefully, place both stuffed squabs breast-side down in the hot pan. You should hear a sharp sizzle immediately — this means the heat is right.
- 8
Sear for 4-5 minutes without moving them, until the breast skin is deeply golden brown and crispy. You'll smell a rich, appetizing aroma as the skin caramelizes. Flip each bird gently using a fish spatula or two spoons, then sear the other side for another 3-4 minutes until golden.
- 9
Preheat your oven to 375°F while the pigeons sear. After both sides are seared, add 0.75 cup of low-sodium chicken stock and 1 tablespoon of fresh lemon juice to the skillet around (not over) the birds. The liquid should come about halfway up the sides of the squabs.
- 10
Transfer the skillet to the preheated 375°F oven. Roast uncovered for 15-18 minutes until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone or stuffing) reads 165°F. The skin should be deep mahogany brown and crispy.
- 11
Remove the skillet from the oven using oven mitts — the handle will be extremely hot. Let the squabs rest in the pan for 5 minutes, during which the internal temperature will climb 2-3°F. This allows the juices to redistribute and the meat to stay moist when you cut into it.
- 12
Carefully transfer each stuffed squab to a warm plate. If you'd like, drizzle 2-3 tablespoons of the pan juices over each bird. Serve immediately while the skin is still crisp. The meat should be tender and juicy, and the stuffing warm and fragrant with herbs and spice.
Tools you’ll need
- small pot
- fine-mesh strainer
- 10-inch skillet
- wooden spoon
- 12-inch cast iron skillet
- fish spatula
- instant-read thermometer
- oven mitts
- paper towels
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