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Arabian Rice With Lambs’ Liver and Kidney Recipe

Arabian Rice With Lambs’ Liver And Kidney Recipe

 

Preparation: 30 minutes

Servings: 4 people

Origin: Egypt. Generally, it’s a famous Arabian dish

Category: Main dish – Rice

 

Ingredients:

½ kg veal liver, or Lambs’ Liver
¼ kg veal heart, or Lambs’ heart
3 tbsp. ghee
2 tbsp. vinegar
pinch of cumin
3 garlic cloves
3 onions
3 cups meat broth
salt and pepper (optional)
2 tbsp. sugar
1 tbsp. tomato paste
pinch of mixed spices
pinch of cinnamon
pinch of carnation
2 cups Egyptian rice

 

Preparation:

  1. Cut the liver and heart into small pieces.
  2. In an oiled pan, cook the minced garlic then add slices of liver and heart.
  3. Add the cumin and meat broth. Cook until it becomes soft.
  4. In a hot pot, add the onions and ghee.
  5. Add the rice and stir well.
  6. Add spices, sugar, tomato paste and leftover broth.
  7. Cover the pot, and cook them all over medium heat for half an hour or until the rice be cooked.
  8. Serve the livers, and heart with the rice.

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