Stuffed Pigeon with Rice and Dried Fruits
A comforting home-style dish of tender pigeon stuffed with fragrant rice, dried apricots, and almonds, topped with crumbled nuts and warm spices. Perfect for a special dinner that feels surprisingly achievable.
- Total time
- 45 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 2 whole pigeon
- 1 cup rice
- ½ cup dried apricots
- ¼ cup almonds
- 1 medium onion
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
Instructions
- 1
Rinse the 1 cup rice and soak in warm water for 15 minutes. Meanwhile, chop the 1 medium onion and 0.5 cup dried apricots.
- 2
Heat the 2 tbsp olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and golden, about 5 minutes.
- 3
Add the drained rice, chopped apricots, 0.25 cup almonds, 1 tsp ground cinnamon, and 0.5 tsp salt to the skillet. Stir for 2 minutes until fragrant.
- 4
Stuff the rice mixture loosely into the 2 pigeons, leaving room for expansion. Secure the openings with toothpicks if needed.
- 5
Place the stuffed pigeons in a pot, add 2 cups water and remaining 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer until pigeons are tender and rice is cooked, about 30 minutes.
- 6
Remove pigeons from pot and let rest for 5 minutes. Serve whole or halved, with extra rice and crumbled nuts on top if desired.
Tools you’ll need
- skillet
- pot with lid
- toothpicks
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