Turkish pilaf with chicken liver
How to prepare turkish pilaf with chicken liver:
1 Figure pour boiling water. Add 2 tsp salt and leave for half an hour. Rinse well in cold water.
2 In the cauldron heat the butter and fry until pistachio pleasant aroma. Then add the onions and fry until golden brown.
3 Add liver and Fig. Mix well, add the spices and washed raisins. Once again mix well.
4 Pour water or broth, season with salt and add sugar. Cover and cook until the rice soft, 25-35 minutes.
5 Cover with a towel wrap and cover with a cauldron. Leave to infuse for 10-15 minutes.
6 Serve with chopped parsley.