Ic pilav

Ic pilav

Liver pilaff

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
400g long-grain white rice
250g chicken or goose livers
90g butter
40g pine nuts
8 spring onions, chopped, white part only
1/4 teaspoon ground allspice
3 tablespoons currants
750ml chicken stock
2 teaspoons salt
freshly ground black pepper, to taste
3 tablespoons flat-leaf parsley or dill, finely chopped

Method

  1. Wash the rice until the water runs clear, then leave to drain well.
  2. Clean the livers, then slice finely or dice.
  3. Heat half the butter in a small frying pan and fry the pine nuts until golden. Remove to a plate using a slotted spoon.
  4. Add the spring onion to the pan and fry gently until translucent. Add the liver and stir over medium heat until the colour changes; do not overcook. Stir in the allspice and set aside in the pan.
  5. Heat the remaining butter in a deep, heavy-based saucepan. Add the drained rice and stir over medium heat until the grains change from translucent to opaque, without colouring. Stir in the currants, then add the stock, salt, and pepper to taste. Stir occasionally until boiling, then reduce the heat to low. Cover and simmer for 15 minutes.
  6. Remove the lid and add the reserved pine nuts, liver mixture, and the parsley or dill. Gently stir through the rice with a wooden spoon.
  7. Place two paper towels over the rim of the pan and fit the lid on tightly. Cook over low heat for a further 10 minutes.
  8. Remove from the heat and leave to stand for 10 minutes before serving. This pilav is an excellent accompaniment for roast poultry or lamb.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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