Palestinian

Palestinian Molokhia

A comforting Palestinian molokhia made with dried jute mallow leaves simmered in spiced chicken broth and finished with a fragrant garlic-coriander ta'liya. It is served over vermicelli rice with lemon for the bright, familiar flavor found at home tables.

▶Watch it madeThe Golden Balance · 1:01

Ingredients

• Dried whole-leaf molokhia50g
• Bone-in chicken thighs2 small
• Water5 cups
• Small onion, quartered1
• Bay leaf1
• Cardamom pods2
• Ground allspice1/2 tsp
• Ground black pepper1/4 tsp
• Salt1 1/2 tsp, divided
• Olive oil or ghee2 tbsp
• Garlic cloves, finely crushed5
• Ground coriander1 1/2 tsp
• Fresh lemon juice1 tbsp, plus wedges to serve
• Egyptian medium-grain rice or short-grain rice1 cup
• Vermicelli noodles1/4 cup
• Butter or olive oil for rice1 tbsp
• Hot water for rice1 1/2 cups

Method

1. Pick through the dried molokhia to remove any tough stems or grit, then rinse it several times in cold water until the water is mostly clear.
2. Soak the molokhia in cold water for 10 minutes, then drain and gently squeeze out excess water without crushing the leaves.
3. Place the chicken thighs in a pot with 5 cups water, the onion, bay leaf, cardamom, allspice, black pepper, and 1 teaspoon salt.
4. Bring to a boil, skim the foam, then simmer gently for 30 to 35 minutes until the chicken is tender.
5. Remove the chicken, strain the broth, and measure about 3 cups of broth for the molokhia.
6. Discard the chicken skin and bones, then tear the meat into large bite-size pieces.
7. For the rice, rinse the rice until the water runs mostly clear and drain well.
8. Melt the butter or heat the olive oil in a small pot, toast the vermicelli until golden brown, then stir in the rice and 1/2 teaspoon salt.
9. Add 1 1/2 cups hot water to the rice, bring to a boil, cover, and cook on low for 15 minutes, then let it rest covered for 10 minutes.
10. Bring the strained chicken broth to a gentle simmer and add the drained molokhia.
11. Simmer uncovered for 10 to 12 minutes, stirring gently, until the leaves are tender and suspended in the broth.
12. Add the pulled chicken to the molokhia and simmer for 3 minutes, adjusting salt to taste.
13. Heat the olive oil or ghee in a small skillet, add the crushed garlic, and fry just until fragrant and pale golden.
14. Stir the ground coriander into the garlic for a few seconds, then immediately pour the sizzling ta'liya into the molokhia.
15. Add 1 tablespoon lemon juice, stir gently, and remove from the heat without boiling hard after the garlic is added.
16. Serve the molokhia ladled over vermicelli rice with lemon wedges on the side.

Common questions