V0: described, not machine-verified
Rice with Chicken Liver, Caramel and Toasted Nuts
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Ingredients
- Rice2 cups
- chicken liver and gizzardsto taste
- medium onion1 medium onion
- Raisins2 tbsp
- broth2 cups
- salt, pepper, and spicesto taste
- almonds or hazelnutsto taste
- ghee or oilas needed
- caramel (see following recipe)the resulting amount
Allergens (inferred from ingredient names): milk, nuts
Nutrition per serving (modelled estimate, not measured): kcal 500, protein 18, fat 16, carbs 70, fiber 2, sugar 16
Original steps
- Sort the rice and wash it thoroughly.
- Sauté the chicken liver and gizzards in ghee or oil, then remove and set aside; in the same pan, fry the almonds or hazelnuts, then the raisins until golden, and set them aside.
- Prepare a pot with oil or ghee to fry the onion, then pour the broth seasoned with salt, pepper, and spices over it and bring to a boil.
- Once boiling, carefully pour the liquid over the caramel, then add the rice, liver, and gizzards, and leave over very low heat until the rice is cooked through.
- Pour into a serving dish and garnish the top with the nuts and raisins.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking