Muklooba (Mesopotamian Chicken-Vegetable Medley)

This recipe has its roots in the Mid-east. Serves 6.

1 large eggplant
1 head cauliflower
3 zucchini
1 medium chicken (or 2lbs of scallops)
cooking oil for frying
3 cups white rice
6 cups chicken stock
3 tablespoon olive oil
1 teaspoon garam masala
salt and pepper to taste

Sauce:
1/2 lb. dry black beans
2 cups milk or cream
1 tablespoon butter
2 cloves garlic, chopped fine
juice of one lemon

Rinse and pick over beans. Place them in a bowl and cover with cold water an inch or two above the level of the beans and let stand 8 hours or overnight.

Discard soaking water and put beans in a saucepan and cover with fresh water, 1 1/2 inches above the level of the beans. Bring to boil and simmer until the beans are soft- upto an hour and a half. Drain the beans, reserving the liquid. Blend beans with enough cooking water to make a thin paste. Put through a fine sieve.

Put the butter in a saucepan and saute garlic. Add two cups of milk (or cream) and a cup of the bean paste. Stir slowly and let thicken. Add lemon juice and pinch of salt and pepper. While the beans are cooking, put chicken broth in a saucepan, season with salt and pepper to taste. Bring to boil. Add rice and simmer, covered for about 15 minutes. Remove from heat and let stand for 5 minutes. Heat olive oil in a skillet until it smokes and pour over rice. Stir lightly.

Meanwhile, peel and cut eggplant into half inch slices. Cut cauliflower into bite sized pieces. Slice zucchini into rounds and cut chicken into serving size pieces. Substitute scallops if preferred. Fry vegetables lightly in oil, and fry the chicken until almost done. If using scallops fry them lightly.

Layer the bottom of a large baking pan with the chicken, skin side down (or the scallops) and sprinkle with the garam masala. Layer on the eggplant next, then zucchini, then cauliflower. Spread the rice over it all, filling the cracks lightly and filling the pan to the top. cover with foil and bake at 250 degrees F for 45 to 50 minutes. Remove foil. Put the serving dish over the pan. Holding the dish and the pan lightly together, carefully flip the two so the dish is not on the bottom. You may have to remove and reserve some liquid from the pan with a baster to accomplish this.

The bean sauce may be served as an accompaniment or poured around the edgeof the muklooba on the serving dish.