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.
RICE WITH CHICKEN LIVER
Ingredients:
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
Directions
- 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.
Notes:
- 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.
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