Dinner · 55 min · turkish

Ic Pilav (Festive Rice with Nuts)

This is the kind of Turkish dinner you’ll make on repeat — basmati rice and chicken livers, 55 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Basmati rice
• 0.5 lb Chicken livers
• 1 Onion
• 0.33 cup Pine nuts
• 0.33 cup Currants
• 4 tbsp Butter
• 1 tsp Cinnamon
• 0.5 tsp Allspice
• 0.25 cup Dill
• 3.5 cups Chicken stock
• 2 tsp Salt

Steps

1. Soak the rice in warm salted water 20 minutes, then rinse until the water runs clear — this removes surface starch for distinct, fluffy grains.
2. Brown the pine nuts in half the butter until golden, then set aside. In the same pan, sear the chopped livers quickly — 2 minutes — so they stay tender, not rubbery.
3. Soften the diced onion in the remaining butter, then add the drained rice and toast 3 minutes, stirring, until the grains turn translucent at the edges.
4. Stir in the cinnamon, allspice, currants, livers, and salt. Pour in the hot stock, bring to a boil, then cover and simmer on low 15 minutes.
5. Rest covered 10 minutes off the heat, then fold in the pine nuts and chopped dill with a fork, fluffing as you go.
6. Serve as the proud centerpiece next to roast chicken or lamb — ic pilav turns an ordinary dinner into a celebration.

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