Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Pilaf Recipes


Rice with Onions, Pistachio, Diced Liver and Currants (Pilaf Recipes)

Banu Atabay's Ic Pilav
Main Page » Pilaf Recipes » Rice with Onions, Pistachio, Diced Liver and Currants


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Rice with Onions, Pistachio, Diced Liver and Currants



Instructions:
# Place the rice into warm salt water, rest it there for half an hour, drain, and wash well.
# Put oil into a pot, make it red-hot, and add pistachios.
# Add currants after the pistachios, after roasting them for about 1 minute, add finely sliced chicken liver and gizzard.
# After roasting these ingredients for about 5 minutes, add rice and roast a few minutes more.
# Add chicken broth and spices.
# Turn the heat to low when the chicken broth starts to boil. Cook over low heat for 12 minutes.
# Add finely sliced dill into the pilaf just before removing it from the stove, place a paper towel between the pot and its lid, and let the pilaf rest for steeping.


Note: This pilaf is generally used for stuffing Turkey.


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1 + 1/2 cups rice
7 tbsp vegetable oil
2 tbsp currants
2 tbsp pistachio
Chicken liver
Chicken gizzard
1/2 tsp allspice
1 tsp salt
1/2 bunch dill
1/2 tsp black pepper
2 + 1/2 cup chicken broth