Weekly Cook-Along

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>>7369791
Ingredients
2 strips of bacon
1/2 onion, chopped
2 celery stalks, chopped
1/2 green bell pepper, chopped
2 cloves of garlic, crushed
1 pound ground pork
4 chicken livers
1 cup of diced tomatoes
salt and pepper to taste
1/2 tbsp sumac
1/2 tbsp cumin powder
1/2 tsp hot chili powder
1 cup basmati rice
1 cup fresh parsley
2 1/2 cups chicken broth

For the eggplants :
2 small eggplants
1 garlic clove
1/2 onion, chopped
1/4 cup Tomato paste
1 tbsp oil
pinch of salt

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>>7369793
1. Start with the eggplants. In a small food processor, combine the garlic, 1/2 onion, tomato paste, oil (optional) and salt.

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>>7369797
2. Pulse until combined.

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>>7369800
3. Carefully slice along the length of the eggplants, leaving 1/4 inch or so at each end so they stay full. Make 4-5 incision in each eggplant, then stuff the incisions with the tomato paste. Set aside.

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>>7369806
4. Dice the bacon and put in a large cast iron pot (faitout or dutch oven). Over medium heat, render out the bacon until very crispy.

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>>7369815
5. While the bacon is rendering, dice the green bell pepper, 1/2 onion and celery stalks.

Add to the pot and sweat until translucent.

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>>7369820
6. While the vegetables are sweating down, grind the spices together.

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>>7369824
7. Throw the pork and the garlic into the pot, and cook on medium/medium-high heat until the pork is fully cooked.

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>>7369828
8. Remove large veins, tendons, nerves or clumps of fat from the livers. Then chop them finely.

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>>7369831
9. Put the liver into the pot.

Also, last picture of the liver up close, I promise.

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>>7369842
10. Mix the liver in with the pork and cook until mostly done.

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>>7369844
11. Add the tomatoes.

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>>7369850
12. And the spices.

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>>7369854
13. Rinse the basmati rice then stir it in, making sure to coat it with everything already in the pot.

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>>7369860
14. Nestle the eggplants back into the rice.

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>>7369864
15. Roughly chop the parsley and add over everything.

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>>7369867
16. Add the chicken stock.

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>>7369870
17. Bring to a simmer, then cover and cook for 15-20 minutes. The eggplant should be tender and the rice almost done.

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>>7369873
18. Put a clean tea towel over the pot then put the lid back on. remove from heat and allow to finish steaming for 10 minutes.

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>>7369879
19. The rice should have fluffed up and the eggplant gone fully tender now.

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>>7369883
20. Serve with slices of eggplant...

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>>7369888
Didn't like that picture.. here, this is better

Looks good. I'd eat it all except the eggplant, but that's just personal preference.

>>7369908
well that looks pretty unappetizing.

>>7369958
it's dirty rice, it's not really ever going to be pretty.

>>7369942
eggplant is pretty tasty from the tomato and garlic rubbed into it. But if you dislike it the rice is plenty filling to make a meal.

>>7369983
I've never enjoyed them and I've given them plenty of chances a lot of different ways.

I'd eat the rice for lunch every day, love me some liver.

>>7370006
The rice has been my lunch for half the week. Re-heats really well I must say.

Bump for OC.

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And vertical.

Have a good week-end /ck/ !

>>7369831
I want liver so bad now

>>7371746
I still have half a package in my fridge, but teleportation, sadly, still isn't a thing.

Op, next time use a food pic and use meme talk.
You'll get more replies.

>>7373726
Or I could mention building block spices in a cheap recipe. That got someone's panties in a bunch last week.