Ingredienser
Kyllingelever500 grams
Egyptisk Ris2 cups
Gulerod1 piece- Raisins, soaked for 10 minutes0.3 cup
Løg1 piece- Roasted Pine Nuts1 tablespoon
Vegetabilsk ghee1 tablespoon
Olie1 tablespoon
Sort peber0
Stødt kanel0.3 teaspoon
Salt0
Trin
- 1
Boil the liver with the onion in a pot with water over heat until cooked, drain and let cool.
10 minNødvendigt udstyr:
Kedel - 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 as desired.
10 minNødvendigt udstyr:Kedel - 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 a dark golden color.
10 minNødvendigt udstyr:Kedel - 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 minNødvendigt udstyr:🍳Serving Bowl
Ernæringsfakta
Kyllingeleverpr. 100gEgyptisk Rispr. 100gGulerodpr. 100gLøgpr. 100gVegetabilsk gheepr. 100gOliepr. 100gSort peberpr. 100gStødt kanelpr. 100gSaltpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.