Total Time
Prep 10 mins
Cook 40 mins

A Turkish dish. My preference is to reduce the amounts of butter and salt from what is shown. Please be warned that chicken livers have a taste that does not appeal to everybody.

Ingredients Nutrition


  1. In a skillet, saute chicken livers in 2 Tbs butter 5 minutes or until done; remove from the pan, sprinkle with 1/2 tsp salt and pepper and set aside.
  2. Add half the scallions to skillet and saute until slightly browned; remove with slotted spoon and set aside.
  3. Melt 2 Tbs butter in a 3-quart saucepan and saute the other half of the scallions.
  4. Add the tomatoes through raisins and stir-fry 2 minutes.
  5. Add the uncooked rice and stir-fry 1 minute.
  6. Add 2 cups water, 1/2 tsp salt and pepper to taste; bring to a boil.
  7. Stir with a fork, reduce heat to a very low simmer, cover and cook 25 minutes or until rice absorbs all the liquid.
  8. Place the reserved livers and scallions atop the rice mixture, cover and heat through.
  9. Sprinkle with parsley and serve.
Most Helpful

Discovered some chicken liver in the freezer yday, and chose this recipe to "dispose" of it. Both DH and I are fans of chicken liver, and we liked this quite a bit. Changes I made: -used .5 T of melted solidified chicken fat for each frying stage -did not seed or peel the tomato -used more pine nuts instead of almonds -used 1 c chardonnay and 1 c home-made stock instead of 2 c water -used 3 T cilantro instead of parsley - it's what I had Next time (and there will be a next time) I'll add some lemon zest and some spice - perhaps a dash of cayenne and a t of turmeric. Regardless, a very nice, quick, and easy dish.

Lighty March 13, 2008

Dh raved about this dish. The combination of ingredients is excellent, resulting in a very savoury pilaf. A good way to use chicken livers - economical, too.

evelyn/athens November 13, 2007

Fan of chicken livers so this caught my eye. I usually just fry em up for my self and serve the family something else. I decided to pamper me tonight. Everyone wanted a taste. Now they tell me if I make them this way they'll eat them. Thanks for sharing.

L DJ June 15, 2007