A delicious meal-in-itself, Goose Liver Pilaf is an adaptation of a Turkish recipe. If goose liver is unobtainable, chicken livers may be used instead, in which case cut them in halves and fry them in the same way.
2 oz. plus
1 tablespoon butter
1 tablespoon olive oil
1 large onion, sliced
8 oz. goose liver, cleaned and sliced
10 small spring onions , cut into
½ inch lengths
1 tablespoon pine nuts
1 tablespoon raisins
1½ teaspoons salt
½ teaspoon black pepper
12 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
2 teaspoons sugar
2 teaspoons lemon juice
1 tablespoon tomato puree
1 tablespoon finely chopped fresh dill leaves or
1 teaspoon dried dill
22 fl. oz. water, boiling
In a large frying-pan, melt 1 ounce of the butter with the oil over moderate heat. When the foam sub-sides, add the onion to the pan and cook, stirring occasionally, for 4 minutes. Add the liver slices to the pan and cook, stirring constantly, for 3 minutes or until the liver is brown on all sides. Stir in the spring onions , pine nuts, raisins, ½ teaspoon salt and the pepper and cook for 3 minutes. Remove the pan from the heat and set aside.
In a large saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the rice and cook, stirring constantly, for 5 minutes or until the rice is well coated with the butter and is beginning to colour. Stir in the onion- and-liver mixture, the sugar, lemon juice, tomato puree and dill.
Pour the water into the pan, add the remaining salt and stir well. Increase the heat to high and when the rice is bubbling, reduce the heat to very low. Cover the pan and cook the pilaf for 15 to 20 minutes or until the rice is tender and has absorbed all the liquid.
Remove the pan from the heat and serve the pilaf immediately.