Roz Bel Khalta

The story

Elaborately garnished rice dishes developed for Egyptian feasts where a plain staple could be transformed through nuts, dried fruit and meat. Roz bel khalta literally presents rice as a mixture of contrasting additions. The dish is known for sweet-savoury balance and varied texture: fluffy rice, crisp nuts, chewy raisins and browned meat or liver. Cinnamon and allspice provide fragrance without making it dessert-like. It accompanies roast poultry, lamb and major holiday meals and is often prepared when a more decorative rice is required. The nut garnish signals generosity.

Ingredients

• Cooking
• 60 g gheedivided · 60 g ghee, divided
• Khalta
• 180 g chicken liver or gibletstrimmed and diced, optional · 180 g chicken liver or giblets, trimmed and diced, optional
• Rice
• 320 g Egyptian short-grain ricerinsed · 320 g Egyptian short-grain rice, rinsed
• 520 ml chicken stockhot · 520 ml chicken stock, hot
• Seasoning
• 3 g ground cinnamon3 g ground cinnamon
• 3 g ground allspice3 g ground allspice
• 9 g fine sea salt9 g fine sea salt
• Topping
• 45 g almondsblanched · 45 g almonds, blanched
• 35 g pine nuts35 g pine nuts
• 55 g raisins55 g raisins

Method

1. Toast nuts and raisins

   Melt 20 g ghee and fry almonds and pine nuts until golden, then lift out. Add raisins for 30 seconds until plump, then remove.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

2. Cook the giblets

   In the same pan, cook diced liver or giblets over medium-high heat for 3 to 4 minutes until browned. Season lightly and remove.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

3. Coat the rice

   Add remaining ghee, stir in rinsed rice, cinnamon, allspice and salt, and cook for 2 minutes so each grain is glossy.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

4. Steam gently

   Add hot stock, cover and cook on low for 14 minutes. Rest covered for 10 minutes without lifting the lid.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

5. Fold in the khalta

   Gently fold in the giblets, nuts and raisins, keeping some for the top. Do not beat the rice or it will become heavy.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

6. Serve as a centrepiece

   Pile into a warm dish and scatter the reserved nuts and raisins over the top. Serve with roast chicken, duck or lamb.

   Look for: Texture, aroma and colour should match the dish: tender where simmered, crisp where fried, glossy where sauced and bright where finished with herbs or lemon. Tip: Taste with the normal accompaniment, such as bread, rice, salad or sauce, because Egyptian dishes are designed as complete plates. Avoid: Do not rush the heat stage or rely only on time; check doneness, texture and seasoning before moving on.

Nutrition

per serving

Estimated from the upgraded Egyptian recipe for Roz Bel Khalta; verify with your preferred nutrition calculator before making formal nutritional claims.