Ruzz bi-L-Mukassarat (Rice, Fried with Nuts)
Chicken, rice and pine nuts come together in this Egyptian dish, fragrant with nutmeg and cinnamon and cooked in a pan.
40 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 30 min · 40 min total
- medium
- 1
Soak liver in salted water for 1 hour if using. Fry onions until rich brown. Drain, mash with the back of a spoon until completely disintegrated, then add to broth with one teaspoon of cinnamon and seasoning.
- 2
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.
- 3
Drain the livers, pat dry and fry for 5 - 7 minutes, remove from pan. 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.
- 4
Place nut mixture in a cake mold and press lightly, cover the cooked rice, then turn over onto serving dish.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
