Ruz tatbilla (rice with chicken livers)

Yield: 4 servings

Measure Ingredient
1 pounds Chicken livers
\N \N Oil or butter for cooking
1 large Onion -- chopped
2 cups Cooked rice
\N \N Salt and pepper to taste
½ cup Chopped blanched almonds
¼ cup Pine nuts (Pignolias)
\N \N Fresh parsley -- chopped

cut the chicken livers in half, rinse them with cold water and pat them dry. In a large frying pan, saute the livers and onion in butter or oil until tender, about 8-10 minutes. Meanwhile, saute the nuts in butter until brown, about 5 minutes. Add the ric Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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