Ruzz Bi-L-Mukassarat (Rice, Fried With Nuts) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is an Egyptian recipe from an Egyptain site that I found a good while ago and stashed away. Please note that while the gizzards and livers are traditional they are also very optional in my opinion. No times were given so I took my best guess. Ingredients:
2 cups rice |
2 onions, chopped very fine |
3 cups chicken broth |
1/2 cup boiled chicken gizzard |
1/2 cup chicken liver |
1 tablespoon slivered almonds |
1 tablespoon raisins |
1 tablespoon pine nuts |
1 tablespoon sugar |
1 teaspoon nutmeg |
1 teaspoon cinnamon |
cooking oil, as needed |
salt and pepper |
Directions:
1. Soak liver in salted water for 1 hour if using.
2. Fry onions until rich brown.
3. Drain, mash with the back of a spoon until completely disintegrated, then add to broth with one teaspoon of cinnamon and seasoning.
4. Fry the rice in the same oil as the onions, stirring constantly until all grains are well coated with oil, then add broth and cook until tender.
5. Drain the livers, pat dry and fry for 5 - 7 minutes, remove from pan.
6. Lightly fry the pine nuts and almond slivers, then remove and set aside. Fry the raisins until they puff and add them to the pine nuts, nutmeg, sugar, remaining cinnamon, liver and gizzards. Toss well to mix.
7. Place nut mixture in a cake mold and press lightly, cover the cooked rice, then turn over onto serving dish.
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