Chicken Liver Pilaf
Elevate your weeknight meals with this comforting and flavorful Chicken Liver Pilaf, a one-pot dish that perfectly balances hearty proteins and aromatic spices. Tender, seared chicken livers are combined with fluffy basmati rice infused with cumin, cinnamon, turmeric, and a touch of bay leaf for a depth of flavor that’s both earthy and slightly exotic. Fresh herbs like parsley and dill add brightness, while a squeeze of lemon juice ties the dish together beautifully. This recipe also features a vibrant medley of onions, carrots, and garlic, all cooked in a blend of olive oil and butter for richness. Simple to prepare yet brimming with bold, satisfying flavors, this chicken liver pilaf is ideal for family dinners or meal prepping. Ready in under an hour, it’s a wholesome, hearty dish that brings Middle Eastern-inspired warmth to your table.
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Recipe Information
Ingredients
- 400 grams Chicken livers
- 1.5 cups Basmati rice
- 3 cups Chicken stock
- 1 large Onion
- 1 medium Carrot
- 3 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground cinnamon
- 1 leaf Bay leaf
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh dill
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in a bowl of water for 20 minutes, then drain and set aside.
Clean the chicken livers by removing any visible fat or connective tissue. Chop them into bite-sized pieces and set aside.
Peel and finely dice the onion, carrot, and garlic cloves.
Heat olive oil and butter in a large skillet or deep pan over medium heat. Add cumin seeds and stir until fragrant, about 30 seconds.
Add the diced onion to the pan. Cook, stirring occasionally, until softened and golden, about 5 minutes.
Stir in the garlic and carrot, cooking for another 2-3 minutes until fragrant.
Add the chicken livers to the pan. Sear them on all sides until browned but still slightly pink inside, about 4-5 minutes. Remove from the pan and set aside.
In the same pan, add the cinnamon, turmeric powder, bay leaf, salt, and pepper. Stir to combine.
Add the drained rice to the pan, stirring for 1-2 minutes to coat the grains in the spices and oil.
Pour in the chicken stock and gently stir. Bring to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 15 minutes.
After 15 minutes, remove the lid and gently fold the cooked chicken livers back into the rice. Cover again and cook for an additional 5 minutes to blend the flavors.
Remove the pan from heat and let it rest, covered, for 5-10 minutes.
Fluff the rice with a fork and stir in the chopped parsley, dill, and a drizzle of lemon juice.
Serve warm, and enjoy your Chicken Liver Pilaf!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 1667 mg | 72% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 89 mg | 7% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
