chicken liver pilaf (Ic Pilav)

November 10, 2011

i see the vegans out there already wrinkling their noses. substitutions, baby! my chosen protein source for this dish will DEFINITELY be chicken livers – super cheap, crammed FULL of protein, a good use of a byproduct of our culture’s wings-and-breasts chicken obsessions (seriously, how did wings ever become so popular?) and SO DELICIOUS.

but what’s stopping you from making a delicious veg turkish rice pilaf with nuts and dried fruit? turn that ‘chicken liver’ into chunks of fried eggplant, extra nuts and seeds, chunks of a lentil loaf, or just skip the chunks of protein entirely and toss in some of yesterday’s bean salad or soup! pilafs are a great way to use up the four bites of yesterday’s dinner that you lost your appetite for.

ic pilav

3/4 cup rice
2 tbsp butter
1 onion, chopped
100 gr liver, chicken or lamb, cut in small pieces
2 tbsp pine nuts
2 tbsp currents (or other sour dried fruit like unsweetened cherries)
1 cup hot chicken or beef broth
1/2 tsp cinnamon
1/2 tsp allspice

1 tbsp dill, chopped

Melt the butter in a cooking pot. Saute the onion with butter for 2-3 minutes while stirring. Add the liver, nuts, current and saute for another 3-4 minutes. Then add rice, cinnamon, allspice, salt and pepper, stir. Pour hot beef broth or chicken stock in it. Cover the lid. Turn the heat down to low and cook until the rice absorbs all the water. Let the Pilaf stand for about 5 minutes. Garnish with dill, then serve.


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