Egyptian
Roz Bel Khalta
This Egyptian celebratory rice is cooked in a dark caramel stock until glossy and deeply savory, then finished with spiced chicken giblets, fried nuts, and sweet raisins. It is rich, fragrant, and traditionally served with roast poultry or meat.
Ingredients
- Egyptian short-grain rice, rinsed and drained1 cup
- Chicken livers, cleaned and chopped100g
- Chicken gizzards, cooked until tender and diced80g
- Hot chicken stock1 1/4 cups
- Ghee2 1/2 tbsp
- Sugar1 tbsp
- Blanched almonds2 tbsp
- Pine nuts1 tbsp
- Golden raisins2 tbsp
- Ground cinnamon1/2 tsp
- Ground allspice1/4 tsp
- Black pepper1/4 tsp
- Salt3/4 tsp, or to taste
Method
- If the gizzards are not already cooked, simmer them in lightly salted water for 35 to 45 minutes until tender, then drain and dice them.
- Heat 1 tablespoon of the ghee in a heavy saucepan over medium heat, fry the almonds until golden, remove them, then fry the pine nuts briefly and remove them as well.
- Add the raisins to the same ghee for a few seconds until they puff, then remove them and set aside with the nuts.
- Add 1/2 tablespoon ghee to the pan, then sauté the diced gizzards for 2 minutes.
- Add the chopped chicken livers, cinnamon, allspice, black pepper, and a pinch of salt, and cook just until the livers are browned but still tender.
- Remove the giblets from the pan and keep them warm.
- In the same saucepan, add the remaining 1 tablespoon ghee and the sugar, then cook over medium heat until the sugar melts into a deep amber caramel.
- Carefully pour in the hot chicken stock, stirring until the caramel dissolves into the stock.
- Add the drained rice and salt, stir once, and bring to a boil.
- Reduce the heat to very low, cover tightly, and cook for 15 minutes without stirring.
- Fold half of the cooked giblets, nuts, and raisins gently through the rice, then cover again and let it steam off the heat for 10 minutes.
- Fluff the rice with a fork and serve topped with the remaining giblets, almonds, pine nuts, and raisins.
Common questions
Can I substitute the chicken livers or gizzards in Roz Bel Khalta?
Yes. If you don’t want giblets, use diced chicken thigh for a similar savory richness, though the flavor will be milder. Mushrooms can replace the livers for texture, but the dish won’t taste traditionally Egyptian.
How long does Roz Bel Khalta take, including cooking the gizzards?
If the gizzards are already tender, the dish comes together in about 35 to 45 minutes. If you need to cook them first, add another 35 to 45 minutes for simmering until fully tender before dicing.
What are the most common mistakes when making this rice?
The biggest mistakes are burning the sugar caramel, overcooking the livers, and adding stock too slowly or too cold. Use hot stock, watch the caramel closely, and keep the giblets slightly tender before folding them into the rice.
How should I store and reheat leftovers?
Cool the rice quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water or stock over low heat or in the microwave, stirring once so the rice doesn’t dry out.
What’s the best way to serve Roz Bel Khalta?
Serve it warm as a main dish or a rich side with a simple salad, pickles, or yogurt on the side. Scatter the reserved almonds, pine nuts, and raisins over the top just before serving for texture and sweetness.