Chicken Liver Pilaf (Iç Pilav)
Chicken livers are a cheap source of protein and there are few recipes tastier than this Turkish Chicken Liver Pilaf recipe.
  Serves:  3       Print   FavoriteLoading Add to My Favourites
  • 250 g (8 oz) chicken livers, coarsely chopped
  • 250 g (8 oz) long grain rice
  • 600 ml (20 fl oz) water or stock
  • 1 large onion, chopped
  • 4 tbsp pine nuts or flaked almonds
  • 4 tbsp currants or raisins
  • 2 tbsp butter
  • 2 tbsp vegetable oil
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • Fresh parsley for garnish
  1. Soak the rice in cold water for 1 hour, then drain and rinse under a cold tap.
  2. Heat 1 tbsp of butter and 1 tbsp of oil in a pan over a medium heat. Add the rice, currants, cinnamon and allspice. Stir-fry for 3 minutes.
  3. Add the water or stock, season with salt and pepper and bring to the boil. Cover and simmer for 12-15 minutes or until all the water has been absorbed by the rice.
  4. Meanwhile, heat the remaining oil and butter in a pan over a low heat. Add the onion and sweat gently for 10 minutes.
  5. Add the chicken liver and pine nuts. Turn the heat up and stir-fry for about 5 minutes.
  6. Add this mixture into the cooked rice, stir well and cover with a teatowel for 10 minutes. Fluff up with a fork, sprinkle with parsley and serve.
Titli's Tips
Chicken livers have a hint of sweetness that makes them totally delicious but you could use any kind of liver for this dish. You could even use kidneys if you wish!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 732 36%
Calories from Fat 284
Total Fat 31.6g 48%
Saturated Fat 8.7g 43%
Unsaturated Fat 19.6g
Amount Per Serving       % Daily Value
Total Carbohydrate 84.7g 28%
Dietary Fibre 2.8g 11%
Sugars 10.7g
Protein 27.3g 54%
Cholesterol 314.2mgs 104%
Percent Daily Values based on a 2,000 calorie diet.