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Pilaf With Liver And Nuts

Sample Dishes from Turkish Cuisine

Pilaf With Liver And Nuts (İç Pilav)

Rice2 cup360 gr
Lamb liver1/2 piece250 gr
Pinenut5 tablespoon50 gr
Margarine6 tablespoon60 gr
Water (warm)4 cup800 gr
Salt2 1/2 teaspoon15 gr
Sugar1 teaspoon4 gr
Currant3 tablespoon30 gr
Black Pepper1 teaspoon2 gr


Peel outer membrane of liver. Cut into pea sized cubes. Combine liver and pinenuts. Saute in margarine for 5-6 minutes stirring occasionally. Wash and drain rice. Stir in liver-nut mixture. Saute for 1-2 minutes more. Add water. Season with salt and sugar. Sprinkle with currants. Cover and cook over low heat for 15-20 minutes, or until rice is tender; drain. Sprinkle with black pepper. Let stand covered for 20 minutes before serving. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy408 cal
Protein13,2 g
Fat15,5 g
Carbohydrates53,4 g
Calcium21 mg
Iron4,70 mg
Phosphorus249 mg
Zinc3 mg
Sodium1012 mg
Vitamin A9583 iu
Thiamine0,21 mg
Riboflavin1,00 mg
Niacin6,10 mg
Vitamin C8 mg
Cholesterol125 mg

Regional Characteristics:

It is well known and popular all over Turkey. İç Pilav is usually served for guests on special days with a main dish of any meat variety. Instead of lamb liver 5-6 chicken liver can be used. Allspice and cinnamon can be added. İç pilav is garnished with chopped fresh dill.