Fresh Green Molokhyyeh!

For a while, I've been the Molokhyyeh Master of the world. My Molokhyyeh comes out tasting crisp, perfectly spiced and super yummy. I've just not had it tasting that good from ANYONE including my mom. (Sorry Mom, but I've outdone you this time)

Since this is my very first time making Fresh green Molokhyyeh (not frozen) so I made some mistakes. But I guess I learned.

Mistake #1
Don't wash the Molokhyyeh on it's stems. It gets sticky and hard to pick. Instead pick the leaves, and wash them in a green leaf salad washer (turner?)

Mistake #2
Be careful when you dry Molokhyyeh. Yep, you can't leave it to dry for long. Nor for too little. Make sure they are spread over a large surface covered with paper

Mistake #3
Hot green peppers are not always hot! :( I like to make the "ta2lyyeh" (or 2ad7a/Qad7a) with green pepper to add a little "kick" this time, the green chili pepper wasn't hot. But it did add a kick

Enough mistakes, and not with the tips ...

Tip #1
Leave a little portion of chicken breast in Molokhyyeh, it gives it a yummy meaty chew that makes it taste soooooo ymmy!

Tip#2
DO NOT drain the chicken broth from all it's solids. Just remove the major pieces. Everything else (the little onions, the little pieces of chicken) taste AMAZING with Molokhyyeh

Tip#3
DO NOT over cook Molokhyyeh! Look, Molokhyyeh leaves is very sensitive. If you cook it more than 10 to 15 minutes it's ruined. Bring it to a boil in the [chicken] broth. Don't add Salt (yet, because salt increases the boiling point making it break the Molokhyyeh), Reduce the heat to half (or even a third) then work on your "Ta2lyyeh" which is Garlic (A LOT), Cilantro, finely diced fresh green chili peppers (to your liking, but MUST be present) and salt (to compensate for no-salt Molokhyyeh so you need to add a lot).

Tip#4
It's very hard to make the "Sizzling" effect of the Ta2lyyeh, so instead of bringing the ta2lyyeh to the Molokhyyeh, bring the Molokhyyeh to the ta2lyyeh. Just as your 2ad7a is done, take a big spoon of Molokhyyeh and drop it on the extra flaming hot 2ad7a. You will hear the distinct "Tishhhhhhhhhhhh" [As a ritual, people usually say a prayer at this stage, to include their best wishes in the result, it doesn't hurt]. Then allow it to boil a little bit with the ingredients (You may add more than a spoon).. Then dump everything on top of the Molokhyyeh mix it well, and reduce the heat to s simmer or turn it completely off.... Molokhyyeh is DONE!

Tip#5
If you're like me and like colorful rice. Here's a cool tip.
Bring cooking oil to high temperature (you'll know when it starts bubbling). Add 1/2 a cup angel hair pasta. Allow it to turn yellowish. Add a 1/4 of a cup of rice (A big spoon full), allow the rice to dry it's water and turn a little bit brownish. Add another 1/4 cup of rice and turn the mix around for few moments until the water is gone. And now add the rest of the rice. Allow it to mingle with everything else (and get a little oil on it. Then add the cooking fluid [water, chicken broth, vegetable broth, water+Maggie cube, meat broth....etc].

Make sure it covers the rice completely and have like 2cm of fluid on top. Bring everything to a boil (uncovered), allow some of the water to evaporate. Then when the water is less than  1/5 cm above the rice turn the heat to 1/2 and cover the pot (Tightly, or as tight as possible)

Remember, if the pot is not covered, the rice is not cooking!

And sa7tain... If you're interested in the benefits of Molokhyyeh, here's what I posted a while ago (sorry Arabic only, but to summarize; Fiber, Anti-cholesterol, iron, calcium and cartilage protecting ...etc)