This chicken liver pilaf (rice) is a recipe from the cookbook I got on my trip to Istanbul.
It can be made with chicken livers, or cut up sheep’s liver with the membrane removed.
I used it as a bed to a simple roasted chicken I made, and tend to find the presentation far more alluring than serving them each in a separate dish.Incorporated in the rice is the rich nuttiness of fried pinenuts, and the tangy-sweet flavor of currants (or raisins).
2 small onions, chopped finely
3 Tbsp raisins or currants
3 Tbsp pinenuts
450g chicken livers
1 tsp allspice
1/2 tsp pepper
1 tsp sugar
2 tsp salt
2 cups rice
Re-hydrate the raisins or currants by soaking then for 10 minutes in boiled water, drain, set aside.
Fry the pinenuts in a little oil until golden and set aside.
Wash rice in several changes of water, drain well.
In a pot over medium-high, heat two tablespoons of ghee or butter.
Saute the chopped onion until transparent.
Add the livers and saute until starting to take color.
Add the raisins, pinenuts, allspice, pepper, salt, and sugar.
Stir in the rice until incorporated.
Pour in boiled water to just cover the rice mixture.
Immediately cover a,d set the heat to low.
Leave for 20 to 30 minutes, until all the water has been absorbed and the rice grains soft and fluffy.
Fluff the rice with a fork, being careful to not break up the grains, and serve separately or as a bed to a chicken or meat.