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Pilaf with chicken liver
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Pilaf with chicken liver

30 min4 serv.19 февр. 2026 г.

Description

Preparing pilaf with chicken liver is quite simple. I recommend chopping the nuts so they only add flavor, although you can leave them whole if you prefer. The same goes for raisins—the smaller, the better. Cut the liver into small pieces. And be sure to soak the rice for at least half an hour. When cooking the pilaf with chicken liver, remember that liver cooks very quickly, so don't over-fry it. After adding the rice and pouring in the water, bring it quickly to a boil, then reduce the heat. Keep an eye on the cooking process—the rice shouldn't turn into mush. Good luck and enjoy!

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients.

  2. 2

    Step 2

    Step 2

    Soak the raisins, fry the nuts until golden brown, finely chop the onion.

  3. 3

    Step 3

    Step 3

    Sauté the onion in clarified butter, add the liver and lightly fry. Add the washed rice.

  4. 4

    Step 4

    Step 4

    Add raisins, nuts, and spices, then pour in water to cover the rice to a depth of a finger's thickness. Bring to a boil, then immediately reduce to a low heat.

  5. 5

    Step 5

    Step 5

    Leave for 20-30 minutes, until the rice is cooked.

  6. 6

    Step 6

    Step 6

    Serve with chicken.