İç pilav (spiced pilaf with pine nuts) recipe

Pilaf scented with pine nuts, currants, cinnamon and allspice. A fixture of festival and guest tables, with and without liver.

What goes with it?

Prepare
Soak the rice in hot salted water and rinse. Plump the currants in warm water.
Fry the pine nuts
Fry the pine nuts in the butter until golden, then add the finely chopped onion and cook until pink.
Fry the rice
Add the rice, currants, sugar and spices and stir for 3 minutes.
Cook
Add the hot water and salt. Cook on a low heat without lifting the lid until the water is absorbed.
Rest
Cover with a paper towel and let it steam for 15 minutes. Mix in the dill and serve.

For the liver version, sear 200 g of diced lamb liver in a separate pan and add it at the end of cooking.
Use more or less cinnamon, but do not leave out the allspice.

Keeps in the fridge for 2 days.