200gr of Rice
400ml Chicken or Beef Stock
1 medium chopped Onion
1 medium peeled and chopped Tomato
2 Chicken Livers or ¼ Sheep Liver, cleaned and diced small
1 tablespoon of Pine Nuts
2 tablespoons of Currants
1 bunch of chopped Dill
2 teaspoons of Salt
3 teaspoons of Sugar
1 teaspoon of Cinnamon
1 teaspoon of Allspice
4 tablespoons of Butter
½ teaspoon of Pepper
How to prepare
This recipe makes 6 servings.
Place the rice in a bowl, cover with tepid salted water and leave to stand for 20 minutes.
Wash the rice 3 or 4 times and drain.
Melt the butter in a pan, add the liver lightly sauté and remove from the pan.
In the same pan add the onion and pine nuts and lightly brown.
Add the rice and brown on a high heat for 10 minutes.
Add the tomato, currants, sugar, salt and pepper, stock and mix well.
Cover and bring the mix up to a medium heat.
Now turn the heat to low and simmer for 15 minutes until the water is absorbed.
Add the spices and dill, cover and cook on a very low heat for 20 minutes.
Turn off the heat and allow it to stand for a further 20 minutes.
Mix well with a wooden spoon and serve.
This dish is delicious served with roasted chicken, turkey or lamb.
The Turkish name for this recipe is Iç Pilav.
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