Ruzz Bi-L-Mukassarat (Rice, Fried With Nuts)

1. 1

   Soak liver in salted water for 1 hour if using.

2. 2

   Fry onions until rich brown.

3. 3

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

4. 4

   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.

5. 5

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

6. 6

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

7. 7

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

8. 8

   Toss well to mix.

9. 9

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

* Per serving · 4 servings · Values may vary.

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