A special-occasion pilaf from the Ottoman palace kitchen, hünkar pilaf is made by browning chicken liver in butter and folding it through rice with pine nuts and currants. Despite its rich ingredient list, it is simple to prepare and a fixture of wedding and holiday tables.
Soak the rice in warm salted water for 60 minutes, then rinse — this step keeps the grains separate.
Brown the diced chicken liver in butter for 8 minutes, until it changes colour, then set aside.
In the same pan, toast the pine nuts until lightly coloured, add the currants and stir for a few more seconds.
Tip the rinsed rice into the pan and toast for 3 minutes, then add the hot chicken stock with the salt, pepper and allspice. Once it boils, simmer over low heat for 18 minutes.
Remove from the heat, lay a paper towel over the pan, cover with the lid and let it steam for 20 minutes.
Scatter the browned liver over the pilaf, fold in gently and serve.
Don't overcook the liver — take it off the heat as soon as it changes colour, or it will toughen. Allergens: contains milk and dairy, tree nuts (pine nuts).
Using lamb liver instead of chicken gives the pilaf a more intense flavour; shorten the browning time by 2 minutes if you do, as lamb liver cooks faster.
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