Turkish Rice Pilaf with Liver, Pine Nuts and Currants
İç Pilav
This aromatic rice pilaf combines tender lamb liver, pine nuts, and sweet currants in perfectly seasoned grains that absorb rich, savory flavors. The dish presents beautifully with golden rice studded with dark currants and toasted nuts. It's a classic Turkish comfort food that transforms simple rice into an elegant, protein-rich meal.
Ingredients
Instructions
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Prepare rice and liver
Rinse basmati rice in cold water until water runs clear, about 3-4 rinses. Soak for 15 minutes then drain. Clean lamb liver, remove membranes, and cut into 1cm cubes. Pat liver completely dry with paper towels. Do not skip drying as wet liver will splatter during cooking.
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Cook liver pieces
Heat 2 tbsp butter in a large pan over medium-high heat for 1 minute until foaming. Add liver cubes and cook for 2-3 minutes, stirring frequently, until browned outside but still pink inside. Remove to a plate immediately when edges are golden. Do not overcook or liver becomes tough and grainy.
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Sauté aromatics
In same pan, reduce heat to medium and add remaining 2 tbsp butter. Add finely diced onion and cook for 4-5 minutes until softened and translucent. Add pine nuts and cook 2 minutes until golden and fragrant. Do not let pine nuts burn as they turn bitter quickly.
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Toast rice and spices
Add drained rice to the pan and stir over medium heat for 2-3 minutes until grains are lightly toasted and coated with butter. Add cinnamon, allspice, salt, and pepper, stirring for 30 seconds until fragrant. Do not let spices burn or they become acrid.
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Add stock and currants
Pour in hot chicken stock and add currants, stirring once to distribute. Bring to a boil over high heat for 2 minutes, then reduce to lowest heat setting. Cover tightly and cook for 15 minutes until liquid is absorbed. Do not lift lid during cooking or steam escapes.
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Rest and finish
Remove from heat and let stand covered for 10 minutes to steam and finish cooking. Gently fold in cooked liver and fresh dill using a fork to avoid breaking rice grains. Taste and adjust seasoning if needed. Do not stir vigorously or rice becomes mushy.
Tips
Cooking Tips
Soaking the rice for 15 minutes and using the absorption method ensures each grain stays separate and fluffy. The key is maintaining very low heat once covered and never stirring during the cooking process.
Alternatives
If lamb liver isn't available, use chicken liver or substitute with diced lamb or beef for a different but equally delicious version. Ground cinnamon can replace allspice if needed, using the same amount.
Serving & Storage
Traditionally served warm as a main dish with yogurt and pickled vegetables on the side. Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of stock to restore moisture.
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