Turkish cuisine · Dough, Pasta & Rice

İç Pilav (Rice with Lamb Liver)

Butter rice with lamb liver, pine nuts, currants and allspice, finished with dill.

Ingredients · for 4 servings

• 350 g long-grain rice
• 250 g lamb liver
• 1 onion
• 60 g butter
• 50 g pine nuts
• 50 g currants
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 600 ml strong chicken stock
• 1/2 bunch dill
• 1 tsp salt

Instructions

1. Soak the rice in lukewarm salted water for 20 min., then rinse until the water runs clear and drain well; cut the lamb liver into 1 cm cubes and pat dry.
2. Melt the butter in a wide pot, toast the pine nuts in it over medium heat for 2–3 min. until golden and sauté the finely diced onion for 5 min. until translucent.
3. Add the liver cubes and sear over high heat for 3–4 min. all around until browned outside and still pink inside.
4. Stir in the currants, allspice, cinnamon, salt and pepper, add the drained rice and toast for 2 min. until the grains are glossy and coated in butter.
5. Pour in the hot chicken stock, bring to a boil once and let steam covered over the lowest heat for 15 min. until the liquid is fully absorbed.
6. Remove the pot from the heat, place a kitchen towel under the lid, let rest for 10 min., then fold in the chopped dill and serve the pilaf lightly fluffed.