Pilaf With Chicken Livers

"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."
photo by Engrossed photo by Engrossed
photo by Engrossed
photo by Engrossed photo by Engrossed
Ready In:




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

Questions & Replies

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  1. Lighty
    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.
  2. evelynathens
    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.
  3. L DJ3309
    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.
  4. Engrossed
    This was wonderful. I used 1 white onion, a 14 oz can diced tomatoes, jasmine rice, golden raisins and double slivered almonds. I omitted the pine nuts. It was easy to make and could probaby be even easier by cooking the chicken livers with 1/2 the onions while the rice mix is cooking. I would like to try it with more spices...like cinnamon! Thanks for a keeper recipe echo echo. Made for NAME Tag.
  5. c_malykh
    i really liked this recipe and it is so easy and affordable and i even omitted nuts and raisens


  1. Lighty
    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.


[SINCE I HAVE WELL OVER 200 COOKBOOKS, I SUGGEST THAT ANYONE EXPLORING MY COLLECTION CLICK ON 'AUTHOR'S ORDER' AT THE TOP OF THE RIGHT HAND COLUMN BEFORE PROCEEDING. I'VE ARRANGED THEM SO THAT COOKBOOK SERIES OR SIMPLY COOKBOOKS ON RELATED TOPICS APPEAR TOGETHER, WHICH SHOULD MAKE IT EASIER TO FIND THE ONES THAT INTEREST YOU.] In 2004, I moved home to New England after many years living in the South. Often I go walking in the morning with my sister, who lives near me on the Maine coast--we truly live in a beautiful place. I share a love of ACC basketball with my brother in upstate New York. Nowadays, I rely heavily on Kitty Rosati's Heal Your Heart book (lots of low-sodium recipes) and Donald Gazzaniga's No-Salt, Lowest-Sodium Cookbook. Other cookbooks I frequently use are Weil & Daley's The Healthy Kitchen and Cooking Light's Five-Star Recipes cookbook. 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