Pilav HT MC
Turkish 40mins plus standing
4 Hot Offal Grains Nuts
Dried Fruit Herbs Main Course Pilaf Gluten Wheat Free
Eggless Turkey Europe Asia Asian
tbsp Olive Oil
tbsp Pistachio Nuts, shelled
Fresh Chicken Stock
Currants or Raisins
teasp Ground Cinnamon
teasp Ground Allspice
tbsp freshly chopped Parsley
Place the rice in a large bowl together with the salt and boiling water.
Stir well and leave stand until the water is cool.
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.
Drain the rice in a colander and rinse well under cold running water. Drain well
and set aside.
Heat the butter in a saucepan, add the onion and pistachio nuts and
fry gently, stirring, until a very pale golden colour.
Add the well drained rice and cook, stirring, for 5 minutes.
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.
Turn off the heat and leave to stand for 15 minutes.
To serve - transfer to a serving platter and sprinkle with the parsley.
Types of Offal
Recipes with Alcohol