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 well
Wash 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 meat
Heat a heavy pot or pressure cooker.
Add rabbit pieces and cook on medium heat until lightly browned.
Simmer
Add 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 sauce
Uncover 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!