D’jaj Mahshi | دجاج محشي

Palestinian Rice-Stuffed Cornish Hens

D’jaj Mahshi is a beloved dish in Palestinian and Middle Eastern cooking, often prepared for family gatherings, special occasions, and Sunday meals. Tender, golden-roasted Cornish hens are stuffed with fragrant rice, spiced ground meat, and toasted almonds, creating a dish that’s rich in flavor and full of tradition. The rice absorbs all the delicious flavors of the meat and warm spices, while the hens roast to golden perfection, leaving behind flavorful pan drippings that are perfect for making molokhia or vegetable soup. I love serving these stuffed hens alongside a bowl of molokhia for a comforting, traditional Palestinian meal.

Ingredients

For the Cornish hens

• 4 Cornish hens
• Lemon juice, salt, and flour, for cleaning

For the rice stuffing (hashweh)

• ⅓ cup neutral oil
• ¾ cup sliced almonds
• 13 oz coarse-ground beef or lamb
• 3 cups short-grain rice
• 1 tablespoon seven-spice seasoning
• 1 teaspoon ground cinnamon
• ½ teaspoon black pepper
• ¾ teaspoon ground cardamom
• 1½ tablespoons salt
• 3 cups water

For the brushing oil

• ⅓ cup olive oil
• 1 tablespoon seven-spice seasoning
• 1 teaspoon paprika
• ¼ teaspoon black pepper
• ½ teaspoon cinnamon
• 1 tablespoon salt

For roasting

• 4 cups water

instructions

Clean the Cornish Hens

In a large bowl, combine lemon juice, salt, and flour tomake a cleaning mixture. Rub the mixture thoroughly over the inside and outside of each Cornish hen, making sure to clean the cavities well. Let the hens sit-in the mixture for 30 minutes, then rinse with cold-water, drain well, and refrigerate until ready to stuff.

Food safety note: Rinsing raw poultry can spread bacteria through splashes, so handle carefully and thoroughly clean and sanitize the sink and surrounding surfaced afterward.

2. Prepare the hashweh

1. Wash the rice three times, then soak it in lukewarm water for 1 hour. Drain well before using.
2. In a 6-quart pot, heat the neutral oil over medium heat. Add the sliced almonds and fry until golden. Remove with a slotted spoon and drain on paper towels.
3. In the same pot, add the ground beef or lamb. Break it apart with a spoon, then add the seven-spice seasoning, cinnamon, and black pepper. Stir well.
4. Cover and cook over low heat until the meat is browned. The meat will release juices that collect at the bottom of the pot. Do not discard these juices or cook them away—they add wonderful flavor to the rice.
5. Add the drained rice, salt, and cardamom. Stir for about 30 seconds to coat the rice with the meat and spices.
6. Pour in 3 cups of water and bring to a boil. Cover, reduce the heat to low, and simmer until the water has been absorbed.
7. Fluff the rice gently with a fork, add the toasted almonds, and mix well. Transfer to a large bowl and allow the stuffing to cool before filling the hens.

3. Stuff the Cornish hens

1. Preheat the oven to 450°F (230°C).
2. Spoon the cooled rice stuffing into each hen’s cavity. Avoid packing it too tightly, as the rice needs room to expand.
3. Using a needle and kitchen-safe thread, sew the cavity closed to keep the stuffing inside during roasting. If the hens have neck skin, you can stuff that area as well and secure it.
4. Arrange the stuffed hens in a roasting pan. Carefully prick the skin all over with a clean needle to help the seasoning penetrate.
5. In a small bowl, combine the olive oil, seven-spice seasoning, paprika, black pepper, cinnamon, and salt. Brush the mixture generously over the hens.

4. Roast until golden

1. Pour 4 cups of water into the bottom of the roasting pan, taking care not to pour it directly over the hens.
2. Roast at 450°F for 30 minutes.
3. Reduce the oven temperature to 350°F (175°C) and roast for another 60 minutes, turning the pan halfway through for even browning.
4. Check that the hens are fully cooked before serving. The thickest part of the meat should reach 165°F (74°C), and the center of the stuffing should also reach 165°F (74°C). Cooking time may vary depending on the size of the hens.

Serving suggestions

Serve hot alongside molokhia, vegetable soup, or a fresh salad. Spoon some of the flavorful pan juices over the hens and rice for extra flavor.

Notes and tips

• Using a whole chicken: You can follow the same method with a whole chicken, but it will require a longer cooking time depending on its size. Cover loosely with parchment paper for the first 30 minutes, then uncover and continue roasting until fully cooked. Always check the temperature of both the meat and the stuffing.
• Save the pan drippings: Don’t throw away the flavorful juices left in the roasting pan! I love using them as a base for molokhia or vegetable soup. They add incredible depth and make the entire meal come together beautifully.
• Don’t overstuff: Leave a little room inside each hen for the rice to expand as it cooks.