1 kilo of shrimps
3 cups of boiled Rice, drained
8 minced onions
3 sliced Eggplants, average size
1 potato, cubes
1/2 cup of coriander and parsley, chopped
1 tbsp garlic with ginger
salt to taste
1/2 tbsp from each of crushed cumin,
Turmeric, arabic spices, black pepper and
6 tbsp butter
1- Fry potatoes and eggplants with oil, each kind alone. Place on absorbent papers then leave aside.
2- Fry onions in a pot with half butter quantity. Add coriander, parsley, garlic, ginger, spices, salt and shrimps. Mix well for 5 minutes, then add the eggplants and the potatoes.
3- Add the rice to the mixture (the mixture must be in the pot>s bottom), then add the rest of the butter.
4- Cover the pot then put on a metallic layer over low heat for 30 minutes and serve.