Libyan
Roz bil-Khalta
Libyan roz bil-khalta is fragrant rice cooked in spiced lamb broth and finished with a warm mixture of liver, raisins, chickpeas, and fried nuts. It is a festive sweet-savory rice, served piled high with the khalta scattered generously over the top.
Ingredients
- Long-grain rice or basmati rice1 cup
- Bone-in lamb pieces250g
- Lamb liver, trimmed and diced120g
- Cooked chickpeas1/3 cup
- Yellow onion, finely chopped1 small
- Golden raisins1/4 cup
- Blanched almonds2 tbsp
- Pine nuts1 tbsp
- Ghee or samna2 tbsp
- Vegetable oil1 tbsp
- Libyan bzaar spice blend1 tsp
- Ground cinnamon1/2 tsp
- Ground turmeric1/4 tsp
- Black pepper1/4 tsp
- Salt1 tsp, or to taste
- Water2 1/2 cups
Method
- Rinse the rice until the water runs mostly clear, then soak it in cool water for 15 minutes and drain well.
- Soak the raisins in a little warm water for 10 minutes, then drain and set aside.
- Heat the oil with 1 tablespoon of ghee in a pot over medium heat, add the onion, and cook until soft and lightly golden.
- Add the lamb pieces, bzaar, turmeric, black pepper, half the cinnamon, and salt, then turn the meat until it is browned and coated with the spices.
- Pour in the water, bring to a boil, skim if needed, then cover and simmer for 30 to 35 minutes until the lamb is tender and the broth is well flavored.
- Lift the lamb pieces out of the broth and keep them warm; measure about 1 1/2 cups of broth for cooking the rice, adding a little water if needed.
- Add the drained rice and chickpeas to the hot broth, bring to a boil, then cover tightly and cook on low heat for 15 minutes.
- Turn off the heat and leave the rice covered to steam for 10 minutes without lifting the lid.
- While the rice steams, melt the remaining 1 tablespoon ghee in a small pan and fry the almonds and pine nuts until golden, then remove them with a slotted spoon.
- In the same pan, add the diced liver and cook for 2 to 3 minutes until just browned and cooked through.
- Stir the drained raisins, remaining cinnamon, and a small pinch of salt into the liver and cook for 1 minute until glossy and fragrant.
- Fluff the rice gently and spoon it onto a serving platter, arrange the lamb pieces on top, and scatter over the liver, raisins, almonds, and pine nuts.
- Serve hot, with the khalta spread over the rice so each serving has rice, lamb, liver, chickpeas, raisins, and nuts.
Common questions
Can I substitute the lamb liver in Roz bil-Khalta if I don't like it or can't find it?
Yes. Leave it out, or replace it with extra lamb or chicken liver if you want the same richness. Add it near the end so it stays tender; overcooking liver makes it grainy and strong-tasting.
How do I know when the lamb and rice are cooked at the right time?
The lamb should be tender after 30 to 35 minutes of simmering, but not falling apart. The rice is done after about 15 minutes covered on low heat and should be fluffy, with the liquid absorbed.
What are the most common mistakes when making this dish?
Using too much broth for the rice, skipping the rice soak, or cooking the rice on high heat are the biggest issues. Also avoid overcooking the raisins and nuts; add them near the end so they stay distinct.
How should I store leftovers and reheat Roz bil-Khalta?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth to loosen the rice. Keep nuts separate if possible so they stay crunchy.
How should Roz bil-Khalta be served for the best texture and flavor?
Serve it warm on a platter, topped with the browned lamb, raisins, almonds, and pine nuts. A final pinch of cinnamon over the top works well. It pairs nicely with salad, yogurt, or a simple tomato relish.