Ruzz bil Khaloot
(Rice with Liver and Almonds) Recipe
Origin: Libya Period: Traditional
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Ingredients:
450g rice
225g lamb's liver, sliced
120ml groundnut oil
80g slivered almonds
1 tbsp butter
1 tsp salt
Ruzz bil Khaloot
(Rice with Liver and Almonds) Preparation:
Method:
Wash the rice thoroughly then drain. Combine the rice, butter and salt in a saucepan and fry gently until the rice turns golden. Add enough water to come to the same level as the rice, cover and cook on low heat until the rice is done (about 40 minutes).
About 8 minutes before the rice is ready add the oil to a pan. Stir-in the almonds and fry until they turn a golden brown. Take off the heat and set aside. Melt the butter in a second pan and use to fry the liver over low heat until cooked through but just pink in the middle (about 6 minutes, depending on the thickness of the slices).
Mix the liver into the rice, arrange on a serving tray and pour the almond dressing over the top. Serve immediately.
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More African recipes... More North African recipes... More main course recipes... More Traditional recipes... More Rice recipes... More recipes for Meat... More Frying recipes... More recipes for Nuts... More recipes for Carbohydrate Staples...
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Other recipes with rice and meat as primary ingredients:
Arancini di Riso
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