Barbecued Pigeon with Rice Pilaf

Set the barbecue going. Make the Almond and Garlic Sauce  Recipe   and leave to one side. Untie the pigeons if necessary, and put on to skewers  Picture  , don't worry if they still contain the giblets. Generously paint with olive oil and season well with salt and pepper.

Start preparing the pilaf by peeling and chopping an onion and softening in a little olive oil stirring from time to time.

Meanwhile, put on your favourite radio station or CD. Put a good handful of pistachio nuts into a bowl of boiling water, then take out a few nuts at a time and remove the skin with a knife  Picture  . Stop when you can no longer do any more!

Add the rice to the onion, cover with chicken stock and simmer for 15 minutes or so until cooked adding more stock as required.

Start barbecuing the pigeons at a fair distance from the charcoal, turning from time to time  Picture  . Use a pointed knife to check when the legs and breasts are just cooked. After a while slice the Aubergines, oil, salt and sprinkle over a little cumin and add to the barbecue.

Finish off the rice by spooning off any excess stock, grinding the saffron and stirring in to the rice, mixing in the pistachios and raisins, seasoning to taste with salt and cover to finish off for a few minutes  Picture  .

When ready, remove the pigeons from the barbecue  Picture  , cut the leg/breast/wings off and place in a dish and keep warm in the oven at 325°F/170°C/Reg1 for a few minutes  Picture  . Discard the caracasses and the giblets.

Take the aubergines off the barbecue when ready, add to the rice  Picture   and serve along with the pigeons and sauce  Zoom  .