Happy Ramadan :)

With Ramadan comes the crave for oriental food & this is one of my favorite Egyptian dishes EVER. I believe Andrea serves the best rice with chicken liver & my sister told me that mine is even better, do you think so? 

The flavors in this dish are so warm; the right balance & mixture of spices that taste amazing together. This dish is so easy, comes together in no time & it is considered a full meal by itself.

The only problem that might worry you is washing the liver & getting rid of its horrible smell but don’t worry; problem solved as I just have the perfect washing method.


  • Servings: 4-5
  • Difficulty: easy
  • Print


For the Liver:

  • 2 tbsp oil
  • 1 medium onion grated بصل مبشور
  • 500 gram chicken liver cut into small pieces كبد فراخ مقطعة صغير
  • 1 garlic clove minced ثوم مفروم
  • pinch cumin رشة كمون
  • black pepper فلفل اسود
  • 3/4 tsp allspice بهارات
  • 1/8 tsp cinnamon قرفة
  • 1/8 tsp nutmeg جوزة الطيب

For the Rice:

  • 2 tbsp oil
  • 1 1/2 cups rice soaked in water for 30 minutes & drained رز منقوع ومصفى
  • 1 tsp allspice بهارات
  • 1/4 tsp cinnamon قرفة
  • 1/8 tsp nutmeg جوزة الطيب
  • 1/8 tsp black pepper فلفل أسود 
  • 2 1/4 tsp salt dissolved in 1 1/2 cups hot water ملح مذاب فى ماء ساخن


  • WASH THE LIVER: soak the liver in water, 1/4 cup flour & 1 tsp black pepper for 20 minutes. Add 1/4 cup vinegar then rinse immediately. Place the liver in a sieve  مصفاة placed over a bowl for 30 minutes to drain the water.
  • Toss the liver with the garlic, cumin & pepper. Heat a large pan over high heat until hot. Add the oil & saute the onion until soft (not brown). Add the liver & cook for a couple of minutes until it takes a nice color & is no longer pink (it will still be raw). Season with allspice, cinnamon & nutmeg (no salt).
  • Pour the liver/onion mixture in another pot. Spread the mixture evenly to cover the bottom of the pot; they should fit tightly without gaps.
  • In the same large pan, add 2 tbsp oil & add the rice. Stir to coat well with the oil then season with the allspice, pepper, cinnamon & nutmeg (no salt).
  • Pour the rice over the liver in the pot. Add the salt/hot water mixture. Cover & let boil over high heat until the water above the rice is absorbed.
  • Lower heat to low, place the pot on a heat diffuser شياطة & cook covered for about 20 minutes or until the rice is fully cooked.
  • Invert the rice on a plate & serve.


  • I use chicken liver without the hearts.
  • The salt is measured for 1 1/2 cups rice & 500 gm pure chicken liver (without heart) so any change in quantities will require a change in the salt amount. 
  • I measure salt with a measuring spoon so if you are using a regular small spoon, don’t fill the spoon up high with salt. 

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s