The character of iç pilav comes from sweet and savoury meeting in the same spoonful: the currants carry the sweet, the liver the savoury, and cinnamon and allspice tie the two together. The liver has to go in at the last moment, because cooked long it toughens.
Ingredients
For the pilaf
Filling
For the top
Method
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Toast the pine nuts
Turn the pine nuts in butter for 3 minutes until golden.
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Add the onion
Add the onion and soften for 5 minutes.
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Fry the liver
Add the diced liver and cook for 3 minutes only, until it changes colour.
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Add the rice
Add the drained rice, the currants and the spices and toast for 3 minutes.
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Cook
Add the hot water and salt, bring to the boil, turn the heat low, cover and cook for 15 minutes.
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Rest
Turn off the heat, lay a cloth over and leave for 15 minutes. Stir in the dill and serve.
Tips
- Do not fry the liver for more than three minutes; cooked long it turns rubbery and makes the pilaf bitter.
- Go easy on the cinnamon, a teaspoon is enough. More turns the pilaf into a dessert.
- Soaking the currants in warm water for 10 minutes beforehand makes them softer.
Nutrition
Values are per serving and approximate.