AuthorksalmanIn this amazing Middle Eastern recipe, livers are sauteed in oil with bell peppers, mushroom, tomatoes, garlic and seasoned with spices. After the rice and peas are cooked, layers of rice, livers mixture and peas are placed in a mold then turned oven a serving dish.
Wash the rice several times, then soak it for 30 minutes.
Heat up the oil in a medium thick saucepan.
Strain the rice and add to the saucepan. Using a wooden spoon, lightly stir the rice for a minute or two. Add salt and water. Let the rice to boil and absorb most of the water.
Add the peas to the rice. Do not mix. Cover the pot and reduce heat. Let the rice cook over a low heat for 30 minutes or until the rice is tender.
Liver and mushroom mixture: In a large skillet, add oil. Put the skillet over medium heat to heat the oil well.
Add the liver. Using a wooden spoon, stir the liver on high heat until completely dry. Add mushroom, garlic, pepper, green and red bell pepper. Stir the ingredients for several minutes until the vegetables soften. Add lemon juice, vinegar, tomatoes, salt, pepper, coriander, turmeric, cinnamon and Arabic 7 spice mix. Stir the ingredients for a few minutes until the liver is tender.
Bring a round mold with a hole in the middle.
Using a spoon, remove the peas from the rice and place on the bottom of the mold. Spread half of the rice on the peas. Spread the liver mixture over the rice. Spread the rest of the rice on the liver. Using the spoon's back, lightly press the rice to stick to the liver and take the shape of the mold.
Bring a wide serving dish. Turn the mold on the serving dish. Decorate the with fried almonds then serve.
Ingredients
Directions
Wash the rice several times, then soak it for 30 minutes.
Heat up the oil in a medium thick saucepan.
Strain the rice and add to the saucepan. Using a wooden spoon, lightly stir the rice for a minute or two. Add salt and water. Let the rice to boil and absorb most of the water.
Add the peas to the rice. Do not mix. Cover the pot and reduce heat. Let the rice cook over a low heat for 30 minutes or until the rice is tender.
Liver and mushroom mixture: In a large skillet, add oil. Put the skillet over medium heat to heat the oil well.
Add the liver. Using a wooden spoon, stir the liver on high heat until completely dry. Add mushroom, garlic, pepper, green and red bell pepper. Stir the ingredients for several minutes until the vegetables soften. Add lemon juice, vinegar, tomatoes, salt, pepper, coriander, turmeric, cinnamon and Arabic 7 spice mix. Stir the ingredients for a few minutes until the liver is tender.
Bring a round mold with a hole in the middle.
Using a spoon, remove the peas from the rice and place on the bottom of the mold. Spread half of the rice on the peas. Spread the liver mixture over the rice. Spread the rest of the rice on the liver. Using the spoon's back, lightly press the rice to stick to the liver and take the shape of the mold.
Bring a wide serving dish. Turn the mold on the serving dish. Decorate the with fried almonds then serve.