Roz Bel Khalta is a fragrant Egyptian rice dish where warm spices and buttery grains meet sweet bursts of raisins, and toasted nuts.
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What is Roz Bel-khalta?
How to Make the Best Roz Belkhalta Every Time
Although the cooking steps of this dish are pretty straightforward, it does require some attention to detail.
1. The Rice
Traditionally, Egyptians use locally grown, short grain rice for this Ruz Belkhalta recipe. That said, I prefer to use Basmati rice as it is easier to find overseas and has less starch.
Whether you use Egyptian rice or Basmati rice, the steps are the same but the quantity of water you add to the rice and the cooking time is different too, so be mindful of that.
Prior to cooking, I soak the basmati rice in cold water for 20 minutes and then rinse it under tap water several times, until the water runs clear. Drain the water, and let the rice air-dry in fine mesh sieve fitted over deep container. Please note, that in case you are using Egyptian rice, you should not soak it in water at all. Just give it a quick rinse and let it discard any excess water. Soaking Egyptian rice destroys the texture and ridiculously prolong the cooking time.
2. Kidneys and Gizzards
- Preferably, use organic veal or beef kidneys and gizzards as a healthier option and a tastier outcome. It will make a difference in the taste. These are inexpensive if found frozen.
- For golden crusty gizzards and kidneys, make sure to dry them well with kitchen paper, to remove any excess of blood or moisture before they hit the hot ghee, otherwise they will get too saucy and damage the structure of the dish.
- To amp up the flavor and offset the mineral taste of gizzards and kidneys, marinate them in a mixture of vinegar, salt, pepper, cinnamon, seven Lebanese spices, and lime/lemon for no longer than 30 minutes.
- Avoid cramming the sauté pan with too many gizzards and kidneys, and fry them by small batches so they brown well instead of getting steamed.
- Brown the Gizzards first for a 3-5 minutes before you add the kidneys as the latter cook so quickly.
3. The Fat
Traditionally, Ghee is the number choice of fat to cook this traditional Egyptian dish as it lends celebratory dishes nuttiness glory and an unmistakable wafting aroma.
4. The Broth
Broth is a powerful ingredient and an essential flavor vehicle in any rice dish. I always reach for a deeply flavorful homemade broth, whether vegetable, beef bone broth, or a combination of both, as it infuses the rice with richness and depth. While chicken broth can certainly work, it’s not a family favorite, so I rarely use it. If using store bought broth, opt for a low-sodium, organic option to maintain control over seasoning and ensure a clean, well-balanced flavor.
5. The Spices
To flavor the Roz Belkhalta rice, I add a bouquet of aromatics that consists of bay leaves, half a stick of cinnamon, a couple of bruised cardamom pods, whole peppercorns, whole allspice berries, whole cloves, salt and pepper. I wrap all these spices in a piece of cheese cloth or use a tea infuser bag. Remove the spices when the rice is fully cooked.
What to Serve with Roz Bel Khalta:
Roz Belkhalta (Egyptian Festive Rice): رز بالخلطة
Ingredients
The Rice
- 3 cups Egyptian basmati rice, rinsed and drained (see notes)
- 4 tablespoons ghee
- 1 tablespoon brown or white sugar
- 6 cups broth, either vegetable, beef, beef bones or a mix
- 3 bay leaves
- 3 cardamom pods, bruised
- Half a cinnamon stick
- 5 whole cloves
- Salt and pepper to taste
Kidneys and Gizzards (optional)
- ½ kg Beef or veal kidney and gizzards, diced
- 2 tablespoons white distilled vinegar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons Lebanese spices, or any meat spice blend of preference
- 1 ½ teaspoon cinnamon
- ¼ cup lime or lemon juice
- Salt and pepper
The Grarnish
- 1 cup mixed nuts, hazelnuts, pine nuts, walnuts, pistachios
- ½ cup raisins
- 2 tablespoons butter or ghee , or any neutral oil
Instructions
- Cook the chicken kidney and the gizzards: Chop the gizzards and kidneys into bite size pieces. Then marinate them in salt, pepper, vinegar, lemon/lime juice, and spices. To absorb the marinade, let them sit in the fridge for 30 minutes before frying. In a sauté pan, heat the ghee. When it sizzles, add the kidneys and gizzards in small batches and avoid cramming the pan. Once they have a nice golden crust, remove them with a slotted spoon and keep warm in a dish covered with aluminum foil.
- Toast the nuts: Add the oil to a frying pan and when it is hot, drop in the nuts, stir them for a minute or two until they have a tanned, golden color. Remove them with a slotted spoon and reserve the oil to cook the rice.
- Cook the rice: Add the ghee to a heavy bottom pan. Heat the ghee mixture on medium heat until it sizzles, add the rinsed and drained rice and stir with a spatula (see notes) until the rice is totally coated with ghee. Add the sugar and keep stirring until it totally melts and covers the rice grains. When the rice is all tanned, pour in the broth, add the spices, salt and pepper and bring the rice to a vigorous boil for 15 minutes. Turn down the heat to the lowest setting. Cover the rice with a tea towel and then put the pan lid on. Tie the ends of the towel upwards, so it doesn't touch the stove flame. Let the rice cook for another 10 to 15 minutes, or until it absorbs all the liquid. Turn off the heat, uncover the pan, and fluff the rice with a fork.
- Serve the rice: In a bundt mold, arrange the kidneys and gizzards first, if using any, and then add the rice and press it into the mold. On a large enough dish, invert the bundt mold. Garnish with the nuts and some parsley leaves if you wish.
Nermine's Notes
- Use a spatula to stir the rice so you don't break the grains.
- Using a towel makes a difference in the rice texture, as it absorbs the excess steam and leaves us with a perfectly fluffy rice.
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Can I make this without kidney and liver? Maybe with lamb pieces?
Hi Naz, Yes of course you can! The sky is your limit 😊
Hi Nan, Yes of course you can.