Rice toasted in butter, steamed with liver, pistachios, raisins, cinnamon and allspice and finished with dill. A fragrant, gluten-free pilaf for Turkish feasts and holidays.
Ingredients
Instructions
- 1
Rinse the rice several times until the water runs clear, then drain. Trim the membrane from the beef liver and cut it into chickpea-sized pieces.
- 2
Heat a third of the butter in a wide pot and sauté the liver over high heat for 3-4 minutes; transfer to a bowl.
- 3
In the remaining butter, cook the finely chopped onion over medium heat for 5-6 minutes until soft; add the pistachios and stir for 2 minutes.
- 4
Add the rice and toast for 3-4 minutes until the grains turn translucent; stir in the raisins, sugar, cinnamon, allspice, black pepper and salt.
- 5
Pour in the hot water; when it boils, cover and cook on low heat for 15-18 minutes until the water is absorbed.
- 6
Fold in the liver and finely chopped dill; place a paper towel under the lid, let rest for 15 minutes and serve.
Nutrition
Per serving
| Calories | 365 kcal |
|---|---|
| Protein | 10 g |
| Carbs | 56 g |
| Fat | 11 g |
Similar recipes
Main dishesEasyGrilled Mackerel
Mackerel fillets grilled with lemon and olive oil until the skin is crisp, served with a red onion, arugula and parsley salad. A high-protein fish plate.
Main dishesEasyYakisoba
Japanese-style stir-fried noodles with chicken thigh, cabbage, carrot and onion in a sweet-savory soy and ketchup sauce. A high-protein one-pan meal.
Main dishesEasyLean Beef with Roasted Potatoes
Cubes of beef tenderloin with thyme and garlic, roasted on one tray with golden potatoes, onion and red pepper. A high-protein main course.
Main dishesEasyGreen Lentil Stew
Green lentils and a handful of bulgur simmered over onions fried with tomato and pepper paste — one of the thriftiest Turkish pot dishes. A filling vegan main.
Main dishesMediumKebab with Yogurt
A hearty kebab plate: toasted bread cubes under garlic yogurt, lamb kebabs in tomato sauce and charred peppers, finished with sizzling chili butter.
Main dishesEasyPasta with Garlic Yogurt
Hot pasta topped with garlic yogurt and a sizzling butter of chili flakes and dried mint. A quick, comforting Turkish home-style plate.
Main dishesMediumZa'atar Pide
Soft flatbreads with crisp golden edges, topped with thyme, sesame and sumac crushed in olive oil. Lovely for breakfast or with tea, and fully plant-based.
Main dishesHardStuffed Peppers in Olive Oil
Green peppers filled with rice scented with raisins, mint, cinnamon and allspice, slowly cooked in olive oil. A classic Turkish meze and lunch served cold; fully plant-based.