- In a fring pan heat and stir 1 tablespoon margarine or oil.
- Add pine nuts, almonds and hazelnut until golden. Remove from pan and set aside.
- Fill a deep pan with water and boil, Add livers, cardamoms and arabic gum. cut liver into small pieces.
- Fry chicken liver and set aside.
- Wash rice well under running water and drain.
- In a deep non-stick pan heat and stir oil or margarine and rice over medium-high heat untill golden.
- Add raisins, sugar, cinnamon and salt and stir. Add 2 cups water.
- Cover and leave on low heat.
- Serve rice on a platter and add fried livers on top. Sprinkle nuts on the surface.

6

60

Depending on the kind you use, you may need to put more or less quantity of water on the rice.

2 cups egyptian rice.

1/2 kg chicken livers.

3/4 cup almonds.

1/4 cup hazelnut.

1/2 cup raisins.

1/2 cup pine nuts.

2 teaspoons cinnamon.

2 tablespoons margarine.

2 pieces cardamom.

2 pieces arabic gum.

Salt.

sugar.