This traditional Turkish stuffing pilaf is made with liver, currants, pine nuts, and spices. A classic of Ottoman cuisine, it is served on holidays and at gatherings, either as the filling for stuffed mussels or on its own.
Melt the butter in a pot and lightly toast the pine nuts. Once they take on some color, add the onion and sauté until softened and lightly golden.
Add the diced liver and sauté until it changes color and its liquid evaporates. Add the currants, cinnamon, allspice, and black pepper.
Add the rinsed rice and sauté for a few minutes until the grains absorb the fat.
Add the hot water and salt. Once it boils, reduce the heat to low, cover, and cook until the water is absorbed. Turn off the heat, cover the pot with a clean cloth under the lid, and let the pilaf rest for 10 minutes. Fluff with a fork and serve.
Important: Contains liver; cook it thoroughly. May contain pine nuts (a tree nut) and gluten, depending on the spice blend. Sauté the liver separately until its odor dissipates before adding it to the pilaf. Refrigerate for up to two days.
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