A special-occasion pilaf from Ottoman palace cuisine, hunkar pilaf is made by sautéing chicken liver in butter and combining it with pine nuts, currants, and rice. Despite its rich ingredient list, it is simple to prepare and is a staple at wedding and holiday meals.
Soak the rice in warm salted water for 60 minutes, then rinse it. This helps the grains stay separate in the pilaf.
Sauté the small cubes of chicken liver in butter for 8 minutes, until they change color, then set aside.
In the same pot, toast the pine nuts until lightly colored. Add the currants and stir for a few more seconds.
Add the rinsed rice to the pot and sauté for 3 minutes. Add the hot chicken stock, salt, black pepper, and allspice. Once it comes to a boil, lower the heat and cook for 18 minutes.
Remove the pot from the heat, lay a paper towel over the top, cover with the lid, and let the pilaf rest for 20 minutes.
Add the sautéed liver to the pilaf, stir gently, and serve.
Do not overcook the liver while sautéing it; remove it from the heat as soon as it changes color to keep it from becoming tough. Allergens: contains dairy and tree nuts (pine nuts).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
