I’m stuck on Turkish at the moment, this is for two.
About 2/3 cup of long-grained rice
double the amount of rice in water or stock (I use chicken stock)
250g chicken livers, cleaned up if necessary and chop each into 3 or so.
one onion finely chopped
olive oil or ghee
2 tblsp pine nuts
2 tblsp slivered/flaked almonds
2 tblsp currents soaked in hot water for 10 minutes and then drained
1 teasp ground cinammon
1 teasp ground allspice
lemon in wedges to serve
In a saucepan:
Over medium heat, fry the onion in oil until soft/translucent, add the nuts and stir to colour. Toss in the rice, currants and dry spices, gently fry to coat the rice with everything. Add stock, bring to the boil and then turn heat low to the gentlest simmer for 15-20 minutes – this really depends on exactly how much water and what temperature. Turn off and let sit while you cook the livers.
Add more olive oil to a frying pan, when hot fry the livers until a little underdone. Overcooked chicken liver sucks, but you didn’t read that here, because if you die from undercooked chicken livers, I don’t want you running to me afterwards. It is a risk I prefer to take and I am always willing to spend a little time sweet talking Italian chefs into making chicken liver spaghetti sauce on the very pink side, as the Chinese would have it. Not that the Chinese would eat such barbarian food as spaghetti.
Mix the herbs and the chicken livers into the rice and let sit for a few minutes – the livers will keep cooking, of course.
Serve with extra toasted pine nuts on top if you like, a scattering of dill fronds to pretty it up, and a wedge of lemon that can be added to taste during the eating.
This is SO good!! Surely it would be easy to make it vegetarian, take that into account when choosing the stock, add perhaps aubergine instead of the liver. I am sure without anything added at all, it would stand on its own as a plainer pilaf.