Oriental Khalta rice - Caramelized rice with nuts, sultanas and meat

By Middle Eats · 60 min

Ingredients

Instructions

1. Soak the sultanas in room-temperature water for an hour, then rinse and drain.
2. Rinse the rice until the water runs clear, put it in a bowl, melt 3 Tbsp butter and mix it through the rice until evenly coated.
3. Spread the rice thinly in an oven dish (use two trays if needed). Bake at 180°C (350°F) for 40 minutes, stirring and levelling it into a thin layer every 10 minutes, until evenly golden.
4. In a large pot over medium-high heat, melt the 4 Tbsp sugar into a caramel. Let it foam and darken slightly, then add a little stock to dissolve it.
5. Add the toasted rice, sultanas, 3 tsp salt and 1/2 tsp pepper. Add stock or water until the liquid sits 2.5 cm (1 in) above the rice.
6. Bring to a hard boil on high heat, then cover tightly and cook for 5 minutes.
7. When the boiling sound stops, lift the lid and check the liquid has been absorbed. If it has, replace the lid and turn the heat to low.
8. Steam for 20 minutes until the rice is cooked through. Fluff with a fork, without stirring with a spoon once it has boiled, and serve.
9. For the liver, cut the livers into bite-sized chunks and rinse if you like. Dice the onions medium.
10. Melt 1 Tbsp butter with the mastic in a pan over high heat until bubbly. Sear the liver 2-3 minutes per side, turning about 3 times in total.
11. When the liver is about 70% browned, add the onions, 2 tsp salt and 1/2 tsp pepper. Mix well and cook for 10 minutes, then check the liver is done.
12. Reduce the sauce until slightly thickened and serve the liver immediately.
13. For the almonds, halve them lengthwise and bake on a foil-lined tray at 180°C (350°F) for 8-12 minutes until browned. Cool.
14. Just before serving, toss the almonds in melted butter until glossy.
15. To serve, place a bed of rice on a dish, top with the liver and pan sauce, and sprinkle with the almonds.

Summarized from Middle Eats's video. Watch it for the details.

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