Name: Chicken Liver Pilaf with Pine Nuts and Almonds (İç pilavı)
Yield: Serves 6
Cuisine: Turkish
Ingredients: 1 teaspoon dried basil; 2 tablespoons clarified or ordinary butter; ½ teaspoon ground allspice; 1 tablespoon currants, soaked in water; salt and freshly ground black pepper; 2 tablespoons pine nuts; 2 tablespoons almonds, quartered lengthways; Turkish saffron or chopped fresh parsley; small bunch of fresh parsley and dill, chopped; 4 cloves garlic, chopped; 1½ pints/900 ml chicken stock or water; 1 onion, chopped; 12 oz/350 g long-grain rice; 8 oz/225 g chicken livers, trimmed and cut into small pieces

Preparation info

Serves
6

Difficulty
Medium

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

Made with chicken livers in Istanbul and Izmir and with lambs’ liver in parts of Anatolia, iç pilavi is a delightful aromatic rice dish. It is often eaten on its own with yogurt, although it goes well with a plain kebab or with meat cooked in the kavurma style.

Ingredients

8 oz/225 g chicken livers, trimmed and cut into small pieces
12 oz/350</

Method

Wash the rice and soak if necessary.
In a wide saucepan, soften the onion and garlic in the butter. Stir in the nuts and cook for 2 minutes. Stir in the currants, allspice and basil and add the chicken livers. Cook until lightly browned. Season with salt and pepper and toss in the fresh herbs. Remove the mixture from the pan and put aside.
Put the draine

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Ingredients

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