Iç Pilav

Name: Iç Pilav (Goose Liver Pilav)
Cuisine: Turkish
Ingredients: 2 teacups (500 g/1 lb) long-grain rice; 1 medium-sized onion, finely chopped; 1 tablespoon raisins; 1 tablespoon pine nuts; 8 spring onions, finely chopped; 3 tablespoons finely chopped fresh dill or parsley; 2 tablespoons tomato concentrate or 1 large ripe tomato, skinned and chopped; 375 g (12 oz) goose livers, cleaned and sliced; Salt and black pepper; 1 teaspoon ground allspice (optional); 120 g (4 oz) butter; 1 teaspoon sugar

Goose Liver Pilav

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

A rich and delightful Turkish speciality. Chicken livers can be used instead of goose livers.

Ingredients

2 teacups (500 g/1 lb) long-grain rice
120

Asia
Turkey
Main course
Mediterranean
Gluten-free

Method

Wash the rice as described. Heat 2 tablespoons of the butter in a frying pan. Fry the livers until just coloured and remove. Season them to taste with salt, pepper, and a little ground allspice if liked. Toss well and reserve. In the same fat, fry the spring onions