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Pilaf With Liver And Nuts

Sample Dishes from Turkish Cuisine

Pilaf With Liver And Nuts (İç Pilav)

IngredientsMeasureAmount
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

Preparation

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.