Rice Pilaf with Raisins

Tasty, aromatic, with a sweet aftertaste and oriental origins. Rice pilaf with liver, pine nuts, butter and fresh aromatic oriental spices.
Very easy, hearty and tasty dish.
Try it!
work: 30′ time: 01h:00′ easy: 2/5

Ingredients (3 servings)

  • 250 gr/ 8.8 oz long grain rice
  • 2 Tbsp pine nuts
  • 3 Tbsp fresh butter
  • 50 ml/ 1.7 floz olive oil
  • 1 white onion, finelly chopped
  • 200 gr/ 7.1 oz chicken livers
  • ¼ tsp sugar
  • 500 ml/ 16.9 floz water or chicken broth
  • salt & freshly ground pepper
  • ½ tsp spice & cinnamon
  • 3 Tbsp raisins
  • 2 Tbsp dill, chopped (optional)
Peel the excess fat and fiber from the liver, wash and scald with a little boiling water, just to change color and stiff to make chopping easy.
In a bowl add hot water and rice and let it soak.
In another bowl add cold water and soak the raisins to swell.
Place a saucepan over medium heat and add the butter and olive oil.
Sauté the pine nuts until lightly browned. Carefully, because it burns easily.
Add the chopped onion and let it wither and polish.
Drain rice and add to pot.
Continue sauteing, stirring.
Add the chopped liver, sugar, spices and seasoning.
Cook for 3'-4' and add broth or water.
Cover the saucepan with its lid and let to boil for 10'-15', until the broth has evaporated and the rice is cooked.
Five minutes before the end, drain the raisins and add to rice. Mix.
Remove from heat, put a clean kitchen towel under the lid and let it stand for 10 minutes.
Serve the Rice pilaf, in a heated platter, and if we want sprinkled with dill to give it spring style!