Ingredients:
1 whole rabbit, cut into pieces
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tsp ginger
1 tsp turmeric
1 tsp black pepper
1 tsp salt (or to taste)
½ tsp cumin
½ tsp paprika
Small pinch saffron threads (optional)
1 small bunch parsley + cilantro, chopped
1 bay leaf
1 cup water or light broth
Optional vegetables: potatoes, carrots, olives
Instructions:
Clean the rabbit wellWash with water + a little vinegar or lemon, then rinse and drain.
Marinate (important for tenderness)Mix rabbit with garlic, spices, herbs, olive oil, and onion.Let rest 30–60 minutes (or overnight in the fridge).
Brown the meatHeat a heavy pot or pressure cooker.Add rabbit pieces and cook on medium heat until lightly browned.
SimmerAdd bay leaf and water.Cover and cook:Normal pot: 45–60 minutes
Pressure cooker: 25–30 minutes
Add vegetables (optional)Add potatoes or carrots and cook until soft and sauce thickens.
Reduce sauceUncover for last 5–10 minutes to concentrate flavor.
Serving Tips:
Serve with khobz, semolina bread, or couscous
A squeeze of lemon at the end = 🔥
Rabbit tastes even better the next day!