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