Istanbul Pilav Rice
250gr of Rice
2 Chicken Livers
300ml of Chicken Sroth
3 tablespoons of Butter
2 tablespoons of Almonds boiled and peeled
1 tablespoon of Pistachio Nuts
Pinch of saffron
50gr of cooked Green Peas
1 teaspoon of Salt
Pinch of Sugar
How to prepare
Wash the rice, cover with warm water set aside to stand until it cools then drain.
Heat the butter in a pan, add the rise and cook constantly stirring for 5 minutes.
Add the almonds, pistachio nuts, chopped liver and cook for 5 minutes.
Add the chicken stock, peas, salt, sugar and saffron and mix well.
Cook on low heat until all the water is absorbed and for a further 5 minutes until the rice loses its excess moisture.
Remove from heat and allow it to stand for 20 minutes before serving.
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