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Loading...A beloved Ottoman classic, this aromatic Turkish rice pilaf combines tender pieces of chicken liver, toasted pine nuts, and plump currants with warm spices and fresh herbs. Often served alongside roasted chicken or used to stuff poultry, it transforms simple rice into a richly flavored centerpiece.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 52 gCarbs
- 3 gFiber
- 7 gSugar
- 22 gProtein
- 780 mgSodium
- 480 mgPotassium
- 60 mgCalcium
- 6 mgIron
- 8 mgVitamin C
- 4500 mcgVitamin A
Ingredients
For the rice
- 1.5 cups long-grain or basmati rice
- 2.5 cups low-sodium chicken broth
- 1 tsp fine sea salt
- 1 bay leaf
For the sauté base
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 8 oz (225 g) chicken livers, trimmed and diced into 1/2-inch pieces
For the nuts and aromatics
- 3 tbsp pine nuts
- 2 tbsp dried currants
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp freshly ground black pepper
For finishing
- 2 tbsp finely chopped fresh flat-leaf parsley
- 1 tbsp finely chopped fresh dill
- 1 tbsp melted butter
Directions
- Rinse the rice in cool water until the water runs clear, then soak in warm salted water for 20 minutes; drain thoroughly.
- Heat 1 tablespoon butter with the olive oil in a heavy lidded saucepan over medium heat. Add the pine nuts and toast, stirring constantly, until golden brown, about 2 minutes. Remove with a slotted spoon and set aside.
- Add the remaining 1 tablespoon butter to the same pan and sauté the onion until soft and translucent, about 5 minutes. Add the diced chicken livers and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.
- Stir in the cinnamon, allspice, black pepper, and currants, cooking for 30 seconds until fragrant.
- Add the drained rice to the pan and gently stir to coat each grain in the spiced butter, toasting for about 2 minutes without letting it brown.
- Pour in the chicken broth, drop in the bay leaf, and add the salt. Bring to a brisk boil, then immediately reduce the heat to the lowest setting, cover tightly, and simmer undisturbed for 18 minutes.
- Remove the pan from the heat and let the rice steam, still covered, for 10 minutes. Discard the bay leaf.
- Uncover and gently fluff the rice with a fork, then fold in the reserved toasted pine nuts, chopped parsley, and dill.
- Drizzle the melted butter evenly over the top, re-cover for 2 minutes to let the flavors settle, then serve hot as a side dish or use to stuff a roasted chicken before cooking.
Cook’s Notes
- Soaking the rice is essential for fluffy, separate grains; do not skip this step for the best texture.
- For a more traditional flavor, substitute lamb liver or use a 50/50 mix of chicken and lamb livers, trimming away any bitter veins.
- Toast pine nuts very carefully as they turn from golden to burnt in seconds; remove them from the pan the moment they color.
- To serve as iç pilavı in its most classic form, use the rice to stuff a whole butterflied chicken before roasting for an impressive presentation.
- Leftovers keep refrigerated for up to 2 days; reheat gently with a splash of broth to restore moisture.
