INGREDIENTS:
1 whole rabbit
2 tablespoons oil (olive oil or vegetable oil)
1 tablespoon rose water
6 cloves garlic
1 tsp. salt
1 tsp. black pepper
½ tsp. turmeric
½ tsp. cinnamon
1 tsp. ground black cardamom
1 tsp. ground rosemary
1 tsp. ground oregano
¼ tsp. saffron
INSTRUCTIONS:
Grind the saffron threads into a powder with a mortar and pestle. Place in a small bowl or cup and add 1 ice cube. As the ice melts it will mix with the saffron and make a bright colored liquid. Set aside. If your black cardamom, rosemary, or oregano aren’t already ground then grind into a powder with a spice or coffee grinder (a mortar and pestle work as well).
In a food processor add the oil, rose water, garlic, salt, black pepper, turmeric, cinnamon, black cardamom, rosemary, oregano, and saffron water. Mix until combined. The garlic might only be roughly chopped which is fine. Massage the marinade all over the rabbit. Make sure to cover both sides of the rabbit with marinade. Cover and place in the fridge for 2 hours (or overnight).
Once the rabbit is finished marinading place the rabbit on a roasting pan and cover with foil. Bake at 300°F (150°C) for 1 hour. Remove the foil and increase the temperature to 375°F (180°C). Roast for 1 more hour or until the meat is tender and the skin is crispy. Serve hot.
Негізгі бет Marinade And Roast A Whole RABBIT At Home
Пікірлер: 11