Chicken Liver Pilaf with Dill

This chicken liver pilaf with dill is a cherished family recipe I received from my mother in law. It's a fixture on our holiday menus now and never missing from the table during special times of the year like Christmas and Thanksgiving.

Course Side Dish

Cuisine Romanian

Keyword Chicken, Liver, Rice

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 389kcal

Equipment

large pot with lid

Ingredients

400 grams chicken livers About 1lb
2 cups rice medium or long grain like basmati
4.5 cups water
2 yellow onions finely diced
4 tablespoons butter
3 cloves garlic minced or mashed
1 teaspoon black pepper
2 teaspoons salt
2 cups fresh dill chopped

Instructions

Cut the liver into small pieces. Wash and chop the dill finely. Finely dice the onion and mince or mash the garlic.
Sauté the onions over medium heat in half the butter until they are soft and translucent (not browned) (3-5 minutes)
Add the liver, garlic, black pepper, the rest of the butter and half a teaspoon of salt.
Heat on high until liver starts to brown and crumble (7-10 minutes).
Add the rice, rest of the salt and 4 cups water. Stir so it's mixed evenly.
Cover and cook for 20 minutes or until the rice is soft.
Turn off heat and add the chopped dill. Stir to combine evenly.

Nutrition