Roz Belkhalta (Egyptian Festive Rice): رز بالخلطة
Roz Bel Khalta is a fragrant Egyptian rice dish where warm spices infuse buttery, fluffy grains with depth, while sweet bursts of raisins and caramelized sugar. Traditionally, it is served alongside roasted or braised meats, especially lamb, beef, or poultry, and often graces the table during special occasions, holidays, and family gatherings, where its richness and celebratory character truly shine.
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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.