Lightly spiced, fluffy rice with lamb liver, with crunchy pine nuts and sweet raisins! How hard can it be?
Serves: 6 Prep. time: 20′ Cooks in: 25′ Ready in: 45′
2 cups long-grain white rice
600 g lamb liver, diced
1 onion, finely chopped
6 spring onions, finely chopped
1 tbsp butter
2 tbsp extra-virgin olive oil
1 tbsp sugar
1 tsp cinnamon
1 large tomato ripe, chopped
½ cup pine nuts, toasted
½ cup black raisins
3-4 tbsp dill, finely chopped
In a large pan on medium heat, heat butter and oil and cook red and half spring onion until translucent. Add rice and stir with a wooden spoon for 1 until shiny. Add 4 and 1/2 cups hot water or chicken stock and let boil. Then remaining ingredients and season with salt and pepper.
Cover pan with a clean tea towel and cover with lid. Turn down heat and simmer for 15 minutes, or until all liquid is absorbed. Stir in remaining spring onion and dill.
Transfer rice in a bundt pan and turn upside down. Serve warm.
Photo George Drakopoulos – Food styling Tina Webb
Και η συνταγή στα ελληνικά: Πολίτικο πιλάφι με συκωτάκια