Ruzz Bi L Mukassarat Rice Fried With Nuts

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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.

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Steps

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Soak liver in salted water for 1 hour if using.

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Fry onions until rich brown.

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Drain , mash with the back of a spoon until completely disintegrated , then add to broth with one teaspoon of cinnamon and seasoning.

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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.

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Drain the livers , pat dry and fry for 5 - 7 minutes , remove from pan.

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Lightly fry the pine nuts and almond slivers , then remove and set aside.

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Fry the raisins until they puff and add them to the pine nuts , nutmeg , sugar , remaining cinnamon , liver and gizzards.

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Toss well to mix.

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Place nut mixture in a cake mold and press lightly , cover the cooked rice , then turn over onto serving dish.

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Ingredients

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rice, onions, chicken broth, chicken gizzard, chicken liver, slivered almonds, raisins, pine nuts, sugar, nutmeg, cinnamon, cooking oil, salt and pepper