Oriental Rice.....With Lamb On The Spit

This is a very tasty rice usually eaten with lamb on the spit during various feasts. The origin is North African, East Mediterranean, can be also Greek.
You will need:
Serves 6 - 8
-  3 cups normal rice not Basmati.
-  4 1/2 cups chicken broth not stock.
-  1 Lamb's liver diced (deep freeze for 1 - 2 hours. It will be easier to cut).
-  1/2 cup raisins (prefer Greek Corinth blonde seedless raisins).
-  1/3 cup butter ghee.
-  1/3 cup hazel nuts simply crushed in a mortar and  pestle.
-  1/3 cup wall nuts just crushed in a mortar and pestle.
-  1/3 cup almonds also just crushed in a mortar and pestle.
-  1 inch cinnamon stick.
- Salt and pepper to taste.
-  Add diced liver in a small  frying pan and stir fry in some butter ghee until cooked, you can add little wine and a dash of soy sauce if you like.  Set aside.
-  Add the butter ghee in a large sauce pan and melt.
-  Add rice,salt, pepper and start stirring until it is brown. Lower heat slightly. Note:You should keep stirring all the time so as to give the rice a uniform color otherwise it will burn. Keep stirring and be patient. The success of this recipe depends on how well the rice has been browned. Don't buy brown rice because it is not the same!! (no cheating). The white rice has actually to turn brown from a constant frying.
-  Add all the boiling broth.
-  Add the liver with juices, if any,  the raisins and the cinnamon stick.  Cover, lower heat to minimum and cook for 20 minutes.
-  Once the rice is cooked insert a clean kitchen towel between the sauce pan and the lid. Cover tightly. The towel will absorb the extra vapour to avoid the rice from sticking to each other.
-  Just before serving, add all the nuts and mix well. The nuts should be crisp.
-  Serve with the lamb or stuffed in the lamb if it is whole. Wow this sounds very "A thousand and one nights sort of situation.
Cheers and Enjoy!


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