Chicken Liver Pilaf with Pine Nuts and Almonds

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

İç pilavı

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</

Asia
Turkey
Izmir
Main course
Istanbul
Mediterranean
Gluten-free
Spicy

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