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Serves 4   Hot  Offal  Grains  Nuts  Dried Fruit  Herbs  Main Course  Pilaf  Gluten Wheat Free  Eggless  Turkey   Europe  Asia  Asian



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




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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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


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