Lightly spiced, fluffy rice with lamb liver, with crunchy pine nuts and sweet raisins! How hard can it be?

Serves: 6 Prep. time: 20′ Cooks in: 25′ Ready in: 45′

2 cups long-grain white rice
600 g lamb liver, diced
1 onion, finely chopped
6 spring onions, finely chopped
1 tbsp butter
2 tbsp extra-virgin olive oil
1 tbsp sugar
1 tsp cinnamon
1 large tomato ripe, chopped
½ cup pine nuts, toasted
½ cup black raisins
3-4 tbsp dill, finely chopped
salt, pepper


Step 1
In a large pan on medium heat, heat butter and oil and cook red and half spring onion until translucent. Add rice and stir with a wooden spoon for 1 until shiny. Add 4 and 1/2 cups hot water or chicken stock and let boil. Then remaining ingredients and season with salt and pepper.

Step 2
Cover pan with a clean tea towel and cover with lid. Turn down heat and simmer for 15 minutes, or until all liquid is absorbed. Stir in remaining spring onion and dill.

Step 3
Transfer rice in a bundt pan and turn upside down. Serve warm.

Photo George Drakopoulos – Food styling Tina Webb

Και η συνταγή στα ελληνικά: Πολίτικο πιλάφι με συκωτάκια