Entrees > Middle Eastern Recipes > Ruzz bil Khaloot >
Ruzz bil Khaloot
Libyan rice with liver & almonds
2 C white rice
2 TBS butter
1 tsp. salt
Water
1/2 C peanut oil
1/4 C slivered almonds
1/2 LB beef or lamb liver, sliced
Combine rice, one tablespoon butter and salt in a skillet; fry and stir gently until rice turns golden. Add enough water to just cover rice; cover and cook over low heat until the rice is tender, about thirty to forty minutes. Add peanut oil to another skillet; stir in slivered almonds and cook until golden brown. Remove from heat and set aside. Melt one tablespoon butter in another skillet; add liver and fry over low heat until cooked through, about six minutes. Add liver to rice; arrange on a serving platter and pour almond mixture over the top. Serve at once.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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