Last Updated on January 29, 2026 by The Daily Simmer Team
In my kitchen, this rice with chicken liver and gizzards shows up on the table for quick lunches or when the family wants something filling without much effort. It’s a straightforward Egyptian dish where the offal gets cooked first to release its flavor into the rice later. I use short-grain rice because it soaks up the juices nicely and doesn’t turn mushy. Prep is mostly cleaning the livers and gizzards well—last time I made it, I skipped double-checking the gizzards and had to pick out a little grit after, which was annoying but fixed quick. Start by simmering the tougher gizzards alone, add the livers once the water’s low, season everything, then build the rice in the same pot. It takes about 45 minutes total if you keep the heat steady. My husband likes it with plain yogurt on the side, and it feeds four of us easily. Nothing fancy, just solid everyday food that tastes richer than it looks.
Contents
Ingredients
- 2 cups short-grain rice
- 1 pound chicken livers and gizzards, cut into small pieces
- 1 white onion, finely chopped
- 2 tablespoons oil and ghee
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 2 cinnamon sticks
- 1 rosemary sprig
- Pinch cubeb pepper
- Pinch ground cinnamon
- Pinch meat spice blend
Instructions
- Rinse the chicken livers and gizzards thoroughly under cold water, open any hearts to clean out blood, and cut into small bite-sized pieces.
- Heat a large pot over medium heat and add the 2 tablespoons oil and ghee.
- Add the gizzards and saute for about 5 minutes to start browning them.
- Pour in 1/4 cup water plus a bit more to barely cover, cover the pot, and simmer until they’re almost tender.
- When the water has mostly cooked off, add the chopped livers.
- Stir in the black pepper, bay leaves, cinnamon sticks, rosemary sprig, cubeb pepper, ground cinnamon, and meat spices; keep sauteing for another 5 minutes.
- Season with the salt, add 1/2 cup water, cover, and cook until everything is fully tender and cooked through, then scoop out the mixture and set aside.
- In the same pot, toss in the finely chopped white onion and cook until it softens and wilts.
- Add the rice and stir to coat it in the remaining fat, then mix in a bit more black pepper, pinch of cinnamon, meat spices, salt, and the bay leaves.
- Pour 2 cups boiling water or broth over the rice, lower the heat to a simmer, and cover until the rice has absorbed most of the liquid and starts getting soft.
- Stir the cooked liver and gizzards back into the rice.
- Fluff everything together, cover again, and let it finish cooking on low heat until the rice is done.
Why You’ll Love This Recipe
- Uses one pot mostly, so cleanup is light after a busy day.
- The spices balance the richness of the liver without overpowering the rice.
- Fills up a small family comfortably, leftovers hold flavor overnight.
Chef’s Tips for Perfection
- Clean the gizzards inside out to avoid any chewiness or grit sneaking through.
- Keep the simmer low after adding rice so it doesn’t stick to the pot bottom.
- If you have chicken broth, swap it for water to deepen the taste a notch.
Storage and Reheating
Leftovers keep in the fridge for 2-3 days in a covered container. Reheat on the stovetop with a splash of water to loosen the rice, or microwave in short bursts stirring halfway.
Nutritional Notes
Around 600 calories per serving, with good protein from the offal and carbs from the rice. Higher in iron and some fats.
Authentic Egyptian Rice with Chicken Liver and Gizzards
