Preparation

1 in a large crock pot add 2 large tablespoons of sweet paprika, a tsp of cumin a tblsp of tumeric a tsp of salt and 1/4 c of silan. mix well
2 add your meat to the spice blend and mix well so all of the meat gets covered with teh glaze, add a drained can of corn and 2 cups of broad beans (ful) stir well so the spices cover the additions as well.
3 in a roasting bag add 2 tblsp tumeric and 1 tsp salt, shake well add 1 1/2 c rice. tie the bag at the very top (so it has lots of room to expand) place the bag in the crock pot and pierce it many times with a tooth pick of sharp knife.
4 in teh second roasting bag add 1 heaping tbslp of sweet paprika, 1 tbsp tumeric and 1 tsp cumin, and 2 tblspn brown sugar, shake well then add 1 1/2 cups of wheat kernels, shake well tie at the top place in crock pot and pierce many times.
5 add boiling water untill everything is just covered, add the eggs and potatoes and accordingly add some more hot water so they are almost covered.
6 let cook 12+ hours (the longer the better) just keep an eye first thing in the morning for the amount of liquids, if it is too dry add a small amount of water each time (1/4 cup)
7 when serving place the bagged items in seperate bowls enjoy!

Special instructions

this is a dish I only make when it is cold out, and every once in a while i crave it in the summer and each in front of the air conditioner. use any meat you like chicken, beef, lamb, turkey.
this is a deconstructed cholent so you need 2 roasting bags and ties.

Source:

my kitchen