Turkish · Dinner
Chicken Liver Rice Pilaf
Turkish rice pilaf built on butter-sautéed onion and chicken livers, finished with warm allspice and black pepper, tossed through short-grain rice cooked in chicken stock. Toasted pine nuts and fresh dill scatter the top. Served warm as a savoury main, the livers stay tender and the rice grains separate and glisten.
$4
12 minsPrep
30 minsCook
42 minsTotal
MediumLevel
Nutrition per serving
765Calories
38.1gProtein
39.7gFat
58.8gCarbs
3.2gSugar
2.8gFiber
1074mgSodium
778mgChol
17.4gSat Fat
691mgPotassium
62mgCalcium
11mgIron
17.7mcgVitamin B12
7.3mgVitamin C
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Trim sinew from chicken liver, dice into 1cm pieces, and pat dry with paper towel.
2
Toast
Heat a dry pan over medium heat and toast pine nuts for 2 minutes, shaking often, until golden and fragrant.
3
Sweat
Melt half the butter with olive oil in a saucepan over medium-low heat and sweat diced onion for 5 minutes until soft and translucent.
4
Sear
Raise heat to medium-high, add remaining butter and chicken liver, and sear for 3 minutes, turning once, until browned outside but still pink inside.
5
Season
Stir allspice, black pepper, and half the salt through the liver and onion, then transfer to a bowl.
6
Toast
Add rinsed rice to the same pan over medium heat and toast for 2 minutes, stirring, until grains turn opaque.
7
Simmer
Pour in chicken stock and remaining salt, bring to a boil, cover, reduce to low, and simmer 12 minutes until liquid absorbs.
8
Rest
Remove pan from heat, keep covered, and let rice rest for 5 minutes.
9
Fold
Fluff rice with a fork, then gently fold in liver and onion mixture to keep pieces whole.
10
Plate
Spoon pilaf onto a plate, scatter toasted pine nuts and dill over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g chicken liver
- 1/2 cup110g butter
- 11 onion
- 1 cup190g basmati rice
- 1 1/2 cup360ml chicken stock
- 1/2 tsp1/2 tsp allspice
- 1/4 tsp1/4 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 2 tbsp20g pine nuts
- 2 tsp2 tsp fresh dill
- 2 tbsp30ml olive oil
