Uploaded December 2020 | Updated September 2026, 1 week ago
We're making an essential dish for a Middle Eastern feast, a Oriental Khalta rice. This dish features Caramelised and Toasted rice, that's topped with delicious liver pieces and crunchy almond slices. It's got a perfect balance of sweet and savoury flavours.
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➥ Support my work on Patreon patreon.com/MiddleEats
➥ Instagram instagram.com/itsmiddleeats
➥ Facebook facebook.com/MiddleEatsyt
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
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00:00 Intro
00:59 Preparing the sultanas & almonds
02:49 Making toasted rice
04:20 Preparing chicken liver
05:51 Cooking Caramelised rice
08:04 Cooking the liver topping
09:31 How to assemble
09:52 Taste test and review
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My Equipment:
These links are affiliated and help pay for the running of this channel
Oxo Vegetable Peeler: geni.us/tiNom
Food Processor: geni.us/2qQ9bX
Kitchen Scale: geni.us/o3tM
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
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Ingredients
Rice:
3 Cups Egyptian or Calrose rice (Medium Grain)
4 Tbsp Sugar
3 Tbsp Butter
3 Tsp Salt
1/2 Tsp Pepper
700ml Beef or Chicken stock
Liver:
2 Large - 6 small onions
1 Kg (35 oz) Chicken livers
2 small pieces of mastic
1 Tbsp Butter
2 Tsp salt
1/2 Tsp Pepper
Toppings:
0.5 - 1.5 Cups Blanched almonds (You can add as much or little as you want or substitute with any other nut)
0.5 - 1 Cup Golden Sultanas or Raisins (Add as much or little as you want)
1 Tbsp Butter
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Directions
To prepare the rice:
1. Soak your sultanas in room temp water for an hour then rinse and drain
2. Wash your rice thoroughly until the water runs clear then place in a mixing bowl
3. Melt the butter and add to the rice, mix thoroughly until well combined
4. Spread your rice out onto an oven dish in an even and thin layer (use 2 trays if you must) then place the tray in a 180c (350f) oven to bake for 40 minutes.
5. Every 10 minutes remove the tray and stir it, even it out into a thin layer and place back in the oven. Remove when the rice is evenly golden
6. Add the sugar to large pot on Medium high heat and let it melt into a caramel
7. Allow the caramel to foam up and burn ever so slightly, before adding a small amount of stock and dissolving the caramel
8. Add in your rice, sultanas, salt and pepper, then top up with stock/water until the liquid is 2.5cm or 1in above the surface of the rice
9. Turn the heat up to high, bring to a boil then cover with a tight fitting lid for 5 minutes
10. Once the boiling sound stops, open the pot and check the water has disappeared, if so replace the lid and turn the heat down to low
11. Allow the rice to steam for 20 minutes until cooked through
12. Fluff your rice up with a fork and serve
Do not at any point mix the rice with a spoon once it has boiled, otherwise it may break.
To cook the liver:
1. Slice your livers into bite sized chunks, 3-5 per pair of livers. Then rinse them if you want to
2. Dice your onions into a medium dice
3. In a pan add the butter and mastic and allow to melt until bubbly over high heat
4. Add the liver to the pan and sear it for 2-3 minutes per side, do this about 3 times total
5. Once 70% browned add the onions to the pan as well as salt and pepper
6. Mix thoroughly and allow to cook for 10 minutes then check liver for doneness
7. Reduce the sauce until slightly thickened then serve immediately
To toast the almonds:
1. Slice your almonds in half along their length
2. Place on a foil lined tray and bake in the oven at 180c (350f) for 8-12 minutes until browned
3. Remove from the tray and allow to cool
4. Before serving, toss them in some melted butter until glossy and toasty
To assemble:
1. Place a bed of rice on a serving dish
2. Top the rice with a pile of the liver and the pan sauce
3. Sprinkle over the toasted almonds and serve
We're making an essential dish for a Middle Eastern feast, a Oriental Khalta rice. This dish features Caramelised and Toasted rice, that's topped with delicious liver pieces and crunchy almond slices. It's got a perfect balance of sweet and savoury flavours.
----
➥ Support my work on Patreon patreon.com/MiddleEats
➥ Instagram instagram.com/itsmiddleeats
➥ Facebook facebook.com/MiddleEatsyt
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
----
00:00 Intro
00:59 Preparing the sultanas & almonds
02:49 Making toasted rice
04:20 Preparing chicken liver
05:51 Cooking Caramelised rice
08:04 Cooking the liver topping
09:31 How to assemble
09:52 Taste test and review
----
My Equipment:
These links are affiliated and help pay for the running of this channel
Oxo Vegetable Peeler: geni.us/tiNom
Food Processor: geni.us/2qQ9bX
Kitchen Scale: geni.us/o3tM
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
----
Ingredients
Rice:
3 Cups Egyptian or Calrose rice (Medium Grain)
4 Tbsp Sugar
3 Tbsp Butter
3 Tsp Salt
1/2 Tsp Pepper
700ml Beef or Chicken stock
Liver:
2 Large - 6 small onions
1 Kg (35 oz) Chicken livers
2 small pieces of mastic
1 Tbsp Butter
2 Tsp salt
1/2 Tsp Pepper
Toppings:
0.5 - 1.5 Cups Blanched almonds (You can add as much or little as you want or substitute with any other nut)
0.5 - 1 Cup Golden Sultanas or Raisins (Add as much or little as you want)
1 Tbsp Butter
----
Directions
To prepare the rice:
1. Soak your sultanas in room temp water for an hour then rinse and drain
2. Wash your rice thoroughly until the water runs clear then place in a mixing bowl
3. Melt the butter and add to the rice, mix thoroughly until well combined
4. Spread your rice out onto an oven dish in an even and thin layer (use 2 trays if you must) then place the tray in a 180c (350f) oven to bake for 40 minutes.
5. Every 10 minutes remove the tray and stir it, even it out into a thin layer and place back in the oven. Remove when the rice is evenly golden
6. Add the sugar to large pot on Medium high heat and let it melt into a caramel
7. Allow the caramel to foam up and burn ever so slightly, before adding a small amount of stock and dissolving the caramel
8. Add in your rice, sultanas, salt and pepper, then top up with stock/water until the liquid is 2.5cm or 1in above the surface of the rice
9. Turn the heat up to high, bring to a boil then cover with a tight fitting lid for 5 minutes
10. Once the boiling sound stops, open the pot and check the water has disappeared, if so replace the lid and turn the heat down to low
11. Allow the rice to steam for 20 minutes until cooked through
12. Fluff your rice up with a fork and serve
Do not at any point mix the rice with a spoon once it has boiled, otherwise it may break.
To cook the liver:
1. Slice your livers into bite sized chunks, 3-5 per pair of livers. Then rinse them if you want to
2. Dice your onions into a medium dice
3. In a pan add the butter and mastic and allow to melt until bubbly over high heat
4. Add the liver to the pan and sear it for 2-3 minutes per side, do this about 3 times total
5. Once 70% browned add the onions to the pan as well as salt and pepper
6. Mix thoroughly and allow to cook for 10 minutes then check liver for doneness
7. Reduce the sauce until slightly thickened then serve immediately
To toast the almonds:
1. Slice your almonds in half along their length
2. Place on a foil lined tray and bake in the oven at 180c (350f) for 8-12 minutes until browned
3. Remove from the tray and allow to cool
4. Before serving, toss them in some melted butter until glossy and toasty
To assemble:
1. Place a bed of rice on a serving dish
2. Top the rice with a pile of the liver and the pan sauce
3. Sprinkle over the toasted almonds and serve
