Rice layered with chicken liver, currants, pine nuts and warm spices is cooked in two careful stages so every grain stays separate. A rich way to use up leftover chicken liver drawn from Ottoman palace cuisine, this pilaf also makes a satisfying between-meal option.
Place the cleaned chicken liver in a bowl, cover with milk and chill for 30 minutes; this step mellows the liver's slightly bitter edge.
Rinse the rice well and soak it in warm salted water for 45 minutes, then drain.
Toast the pine nuts in half the butter until golden and remove them, then swell the currants in the same butter for 1 minute and remove.
Cook the onion in the remaining butter until it turns pink, then add the milk-drained chicken liver and sear over high heat for 5 minutes, until the outside is sealed.
Add the drained rice with the cinnamon and allspice, and stir-fry for 2 minutes. Pour in the hot chicken stock, season with salt once it boils, and simmer over low heat for 18 minutes until the liquid is absorbed.
Remove from the heat, cover with a clean kitchen towel under the lid, and let it steam for 15 minutes. Fold in the toasted pine nuts and currants, finish with black pepper and serve.
Pat the liver thoroughly dry with paper towels after draining it from the milk — wet liver releases water in the pan and steams instead of searing. Allergens: contains milk and dairy, tree nuts (pine nuts).
Ciğeri sütte bekletme fikri gerçekten işe yaramış, hiç acımsı tat kalmamıştı ve pirincin her tanesi ayrı ayrı pişmişti.
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