Oriental Khalta rice

Instructions

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 a 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 the 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