Rice is layered with chicken liver, currants, pine nuts and spices, then cooked in two stages to keep the grains separate. This rich pilaf, rooted in Ottoman palace cooking, is a way to use leftover chicken liver and makes a filling snack between meals.
Put the cleaned chicken liver in a bowl, add enough milk to cover it and refrigerate for 30 minutes. This mellows the liver's slightly bitter flavor.
Wash the rice in plenty of water, then soak in warm salted water for 45 minutes. Drain.
Toast the pine nuts in half the butter until golden, then lift them out. Add the currants to the same butter, fry for 1 minute until plumped up, then remove.
Sauté the onion in the remaining butter until lightly golden. Add the chicken liver, drained after soaking in the milk, and sear over high heat for 5 minutes to brown the outside.
Add the drained rice, cinnamon and allspice and toast for 2 minutes, stirring. Add the hot chicken stock. Once it comes to a boil, season with salt, reduce the heat and cook for 18 minutes, until the liquid is absorbed.
Remove from the heat, lay a clean kitchen cloth over the pan and put the lid on. Leave to rest for 15 minutes. Stir in the toasted pine nuts and fried currants, then serve with black pepper.
After taking the liver out of the milk, dry it thoroughly with paper towels. Wet liver releases liquid in the pan and boils rather than browns. Allergens: contains milk and dairy products. Ingredients: contains pine nuts.
Ciğeri sütte bekletme fikri gerçekten işe yaramış, hiç acımsı tat kalmamıştı ve pirincin her tanesi ayrı ayrı pişmişti.
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