Wash rice first. Leave it in a salty warm water about 15 minutes.
On the other hand, Chop the liver in the form of small cubes. Then wash them properly, then drain its water.
Put butter and olive oil in a deep pan, and melt. Add finely chopped onions, and sauté until brown. Then add nuts, sauté until quite yellow.
Add liver and currants and sauté until its color changed. Then, put the rice and hot water. Sprinkle some salt. Stir a little. Then, close the pot cover and cook over low heat until the water has evaporated.
After the pilaf is cooked, take the pan from the oven and sprinkle on finely chopped dill. Finally, wrap tightly with a cloth over the pan or put a napkin over the closing the lid. Leave to soak for 10-15 minutes. Before serving, mix the pilaf.
Liver with pilaf (rice) is ready. Served hot.
Bon appetite
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