⏱ 40 min 👥 4 servings
A fragrant Turkish classic — Shansley Basmati Rice cooked in rich broth with chicken liver, pine nuts, currants, and warm spices. A feast-worthy side dish.
1Rinse Shansley Basmati Rice and soak for 20 minutes. Drain well.
2In a heavy pot, melt butter over medium heat. Fry pine nuts until golden, then remove with a slotted spoon.
3In the same butter, fry the onion until soft. Add chicken liver (if using) and cook for 3 minutes.
4Add cinnamon stick, allspice, and the soaked rice. Stir to coat all grains in butter for 2 minutes.
5Pour in warm chicken broth. Add Shansley Pink Salt, black pepper, and currants. Stir once and bring to boil.
6Reduce heat to very low. Cover with a tight lid and cook for 15 minutes without lifting the lid.
7Turn off heat. Place a clean cloth under the lid and let rest for 10 minutes — the cloth absorbs steam.
8Fluff rice gently. Transfer to serving dish. Top with golden pine nuts and fresh dill. Serve alongside grilled meats.
