İç Pilav — Stuffing-Style Pilaf

Ingredients

• 2 cups rice
• 200 g lamb liver (optional)
• 2 tbsp pine nuts
• 2 tbsp currants
• 1 onion
• 3 cups hot meat stock
• 3 tbsp butter
• Cinnamon, allspice, black pepper, salt
• Half a bunch of dill

Method

1. Soak the rice in warm salted water for 20 minutes, then rinse and drain.
2. Toast the pine nuts in butter until golden and set aside.
3. In the same pan cook the finely chopped onion, then the liver.
4. Add the currants and the spices and stir.
5. Add the rice and turn it over for a few minutes.
6. Pour in the hot stock, bring to a boil, then cook on low heat until absorbed.
7. Rest 10 minutes, fold in the pine nuts and chopped dill, and serve.