Finely chop the onion and overdo on the butter, add the lamb liver (finely, finely chopped), and continue to overdo a few minutes, then add the rice (washed), hot water and salt and cook on low heat (with lid closed) until it is ready.
In a skillet, vegetable oil overcook currants and pine nuts. Remove from heat and add pilaf pimento, currants and pine nuts, mix well and serve to the table hot.
In a skillet, vegetable oil overcook currants and pine nuts. Remove from heat and add pilaf pimento, currants and pine nuts, mix well and serve to the table hot.
Turkish Cuisine
INGREDIENTS:
4 servings
| Lamb Liver | 50 grams | Black currant (dried) | 1 tablespoon |
| Onion (small) | 1 piece | Pine Nuts | 1 tablespoon |
| Butter | 1 tablespoon | Vegetable oil | 1 tablespoon |
| Rice | 1 cup | Pimento (ground) | 1 teaspoon |
| Hot water | 1,5 cups | Salt | enough |
