Rice with Liver, Gizzards, and Nuts
Rice with Liver, Gizzards, and Nuts
Ingredients
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Instructions
Heat a large pan and melt butter until it sizzles. Add liver and gizzards.
Sauté until they change color, then season with salt, black pepper, and cinnamon. Stir well and set aside once cooked.
In the same pan, melt more butter and add chopped onions. Cook until softened and lightly caramelized.
Add a pinch of sugar, salt, black pepper, seven-spice blend, and cinnamon. Stir well to combine.
Add basmati rice and stir to coat the grains with the butter and spices.
Pour in water, cover the pan and cook on low heat until the rice is tender.
Once the rice is cooked, fluff it with a fork and mix in raisins.
Return the cooked liver and gizzards to the pot, gently mixing them into the rice.
Transfer the rice to a serving dish and garnish with toasted nuts, additional raisins, and liver and gizzards as desired.
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