Riz bel Khalta


  • 3 cups Egyptian Rice
  • 1 1/2 cup Chicken Broth , or 1 chicken stock cube dissolved in 1 1/2 cups water
  • 1/2 kg Chicken Livers
  • 3/4 cup Almonds
  • 1/4 cup Hazelnut
  • 1/2 cup Raisins
  • 1/2 cup Pine Nuts
  • 3 tbsp Sugar
  • 2 tsp Cinnamon
  • 5 tbsp Margarine
  • 2 pieces Cardamom
  • 2 pieces Arabic Gum
  • Salt

  • 1. Boil almonds in water for 15 minutes. Peel and split each almond in half. Cut blanched hazelnuts in half, too.
  • 2. In a medium skillet heat and stir 1 tbsp margarine or oil, split almonds, hazelnuts for 2 minutes. Add pine nuts and continue stirring for another 5 minutes until golden. Remove from skillet and set aside.
  • 3. Fill a medium deep pan with water and bring to boil. Add livers, cardamoms and Arabic gum and boil for 10-15 minuts. Drain livers and rinse under water then cut into small pieces.
  • 4. In a skillet heat 1 tbsp margarine over medium heat. Add chicken livers and stir-fry until brown. Take off heat and set aside.
  • 5. In a large deep non-stick pan heat 3 tbsp margarine over medium-high. Add rice and stir for 15 minutes until golden.
  • 6. Add raisins, sugar, cinnamon and salt and stir for 1 minute. Add chicken broth and 2 cups water.
  • 7. When water is almost absorbed, cover, move to low heat and leave to cook for 25 minutes until tender.
  • 8. Serve rice on a platter and add fried livers on top. Sprinkle nuts on the surface.


You may need to put more or less quantity of water on the rice depending on the kind you use.

From Wasfa Sahla

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