Rich and aromatic traditional stuffing rice made with liver, currants, pine nuts, and spices. This classic pilaf of Ottoman cuisine is served as the filling for stuffed mussels or on its own, adorning holiday and banquet tables.
Melt the butter in a pot and lightly toast the pine nuts; once they take on color, add the onion and sauté until it turns pink.
Add the diced liver and sauté until it changes color and the liquid evaporates. Add the currants, cinnamon, allspice and black pepper.
Add the rinsed rice and sauté for a few minutes until the grains are coated in butter.
Add the hot water and salt; once it boils, reduce the heat, cover with a lid, and cook until the liquid is absorbed. Turn off the heat, cover the lid with a cloth, and let it steam for 10 minutes; fluff with a fork and serve.
Important: Contains liver; cook until it reaches the proper internal temperature. May contain pine nuts (tree nuts) and gluten (depending on the spice blend). It's important to sauté the liver separately before adding it to the rice to remove its smell. Keeps in the fridge for two days.
Lightly toasting the pine nuts in oil before the onion keeps them golden and crisp. Cinnamon and allspice give the stuffing rice its classic Ottoman aroma.
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