Mengen, a district in Bolu known for training chefs, is the home of this signature pilaf. Unlike iç pilav, it combines cubed lamb and liver: the lamb adds body, while the liver adds depth. The liver goes in last because long cooking makes it tough and grainy.
Bring the cubed lamb to a boil in cold water and skim off the foam. Simmer over low heat for 35 minutes, until the meat separates into strands. Strain the lamb and measure the broth, adding water to make 900 milliliters.
Melt half the butter in a pot and toast the pine nuts, stirring, until golden. Add the soaked and drained currants and toast for 1 more minute. Burnt pine nuts will taste bitter, so move on as soon as they turn golden.
Cut the liver into 1-centimeter cubes and sauté it in a separate pan over high heat with the remaining butter for 3–4 minutes. Remove it once the outside is gray and seared; leave the center slightly pink, as it will continue cooking in the pilaf.
Add the drained lamb and rice to the pot and stir for 4 minutes, until the grains absorb the fat and turn milky white. Sprinkle in the black pepper and allspice.
Add the boiling broth and salt and bring to a boil. Reduce the heat, cover, and cook without stirring for 18–20 minutes. When the liquid is absorbed and holes form on the surface, spread the sautéed liver over the top, cover, and remove from the heat.
Soak the rice in warm salted water for 20 minutes and rinse until the water runs clear. Let the cooked pilaf rest for 15 minutes. Do not salt the liver ahead of time; salt draws out moisture and dries it while sautéing.
Ciğeri ayrı kavurup en sonda katmak gerekiyor, pirinçle birlikte pişince sertleşiyor. Fıstıkla kuş üzümünü tereyağında ayrı kavurma sırası da doğru, pirinçle birlikte atınca fıstık pişmiyor ve pilavda çiğ kalıyor.
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