Ingredients
Chicken Liver500 grams
Egyptian Rice2 cups
Carrot1 piece- Raisins, soaked for 10 minutes0.3 cup
Onion1 piece- Roasted pine nuts1 tablespoon
Vegetable Ghee1 tablespoon
Oil1 tablespoon
Black Pepper0
Ground Cinnamon0.3 teaspoon
Salt0
Steps
- 1
Boil the liver with the onion in a pot with water over heat until cooked, drain and let cool.
10 minRequired Tools:
Pot - 2
Wash the rice and let it drain well.
5 min - 3
Cut the boiled liver into large pieces or as desired.
5 min - 4
In a pot over heat, fry the liver pieces with ghee, then add the raisins, pepper, and nuts to taste.
10 minRequired Tools:Pot - 5
Cut the carrot into small pieces, add it to the pot with the liver, fry briefly, then remove the pot from the heat.
5 min - 6
Fry the rice with ghee and oil in a pot over heat until the rice turns golden brown.
10 minRequired Tools:Pot - 7
Add one cup of water for each cup of rice, then add salt and cinnamon, stir once.
5 min - 8
Add the liver to the pot of rice, stir until boiling, then let it simmer until cooked.
10 min - 9
Serve in a serving bowl and garnish with pine nuts on top.
5 minRequired Tools:🍳Serving bowl
Nutrition Facts
Chicken Liverper 100gEgyptian Riceper 100gCarrotper 100gOnionper 100gVegetable Gheeper 100gOilper 100gBlack Pepperper 100gGround Cinnamonper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.