Rice with liver and Fayrouz Apple


2 cups rice
½ kilo chicken liver
1 onion, shredded
½ cup cooking cream
11/2 cups Fayrouz Apple
1 cup water
1 small cup pomegranate molasses
2 tbs butter
2 cloves garlic, crushed
Spices: bay leaves, mastic, cardamom, all spice, cinnamon
Salt & pepper


Stir fry rice in butter then add 1 cup Fayrouz and 1 cup water + bay leaf + salt & pepper to taste. Leave till cooked
Boil liver with onion and spices (mastic, cardamom, bay leaves) for 15 minutes.
Stir fry boiled liver in a bit of butter with cinnamon, pomegranate molasses, ½ cup Fayrouz, cooking cream, garlic and salt & pepper to taste.
Serve hot with cooked white rice

Benefits of barley: malt beverages are rich in vitamins B3, B6 and B12 as well as iron, zinc, calcium, magnesium, phosphorus and amino acids that all help in the construction of body cells.