Depending on the kind you use, you may need to put more or less quantity of water on the rice.
Preparation Time: 1 hours
2 cups Egyptian rice (similar to Italian starchy short grain varieties).
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 mastic resin (from Greek food stores)
In a frying 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
Cut liver into small pieces.
Add livers, cardamoms and mastic.
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 until 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 and raisins for garnish.