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IC Pilav HT MC Turkish 40mins plus standing
Serves 4 Hot Offal Grains Nuts Dried Fruit Herbs Main Course Pilaf Gluten Wheat Free Eggless Turkey Europe Asia Asian
Ingredients 450g/1lb long-grain Rice 2 teasp salt 900ml/30fl.oz. boiling Water 1 tbsp Olive Oil 6 Chicken Livers 50g/2oz unsalted Butter 1 Onion, chopped 2 tbsp Pistachio Nuts, shelled 720ml/24fl.oz. Fresh Chicken Stock 25g/1oz Currants or Raisins ¼ teasp Ground Cinnamon ¼ teasp Ground Allspice 1 tbsp freshly chopped Parsley Instructions
1. Place the rice in a large bowl together with the salt and boiling water. Stir well and leave stand until the water is cool. 2. Meanwhile, heat the olive oil in a small frying pan, add the chicken livers and sauté for 5 minutes, turning from time to time, until browned on the outside but still slightly pink in the centre. Remove from the pan and coarsely chop. Set aside. 3. Drain the rice in a colander and rinse well under cold running water. Drain well and set aside. 4. Heat the butter in a saucepan, add the onion and pistachio nuts and fry gently, stirring, until a very pale golden colour.
5. Add the well drained rice and cook, stirring, for 5 minutes.
6. Add the cinnamon and allspice, stock, currants and chicken livers, mix well then cover and cook over medium heat for about 15 minutes or until the liquid is absorbed. 7. Turn off the heat and leave to stand for 15 minutes.
8. To serve - transfer to a serving platter and sprinkle with the parsley.
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